Sesame Noodle Salad
Leigh Beisch
You can make this noodle salad up to 1 day ahead; cover and chill. For best flavor, bring to room temperature before serving.
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add noodles, stir to separate, and cook until just tender to bite, 3 to 7 minutes. Drain and rinse well with cold water. If desired, cut noodles into shorter lengths for easier serving. Rinse and dry pan.
Step 2
2
In the same pan, over medium heat, stir sesame seeds in oil until golden, 2 to 3 minutes. Remove from heat. Add soy sauce, vinegar, sugar, and cayenne; stir until blended. Add noodles and mix until well coated. Add bell pepper, carrots, and green onions; mix gently. Add salt to taste. Mound in a serving dish.
Ingredients
12 ounces dried soba (Japanese buckwheat) noodles, dried Asian wheat noodles, or angel hair pasta
3 tablespoons sesame seeds
3 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon cayenne
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and cut into thin, short slivers
3/4 cup shredded carrots
3/4 cup thinly sliced green onions
Salt
