Sesame Noodle Salad

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

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 198Calories from Fat 27

% Daily Value *
Total Fat 6g10%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 419mg18%
Total Carbohydrate 31g11%

Dietary Fiber 1.9g8%
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sesame Noodle Salad