Sesame Noodle Salad
Leigh Beisch
Yields Makes 8 to 10 small-plate servings
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

Directions

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.

Sesame Noodle Salad

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