Cold Sesame Noodle Salad
Ingredients
- Noodles:
- 12 oz spaghetti linguine, or Asian noodles
- 1 tablespoon sesame oil
- 1 teaspoon salt for pasta water
- Sesame Peanut Sauce:
- ⅓ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 to 4 tablespoons warm water
- ½ teaspoon red pepper flakes optional
- Vegetables:
- 1 red bell pepper thinly sliced
- 1 cup shredded purple cabbage
- 1 large carrot julienned
- ½ cup edamame shelled (optional)
- 3 green onions thinly sliced
- ¼ cup fresh cilantro chopped
- Garnish:
- Sesame seeds
- Crushed peanuts
- Extra cilantro
- Lime wedges
Instructions
- Boil salted water. Cook noodles until al dente.
- Drain. Rinse under cold water to cool.
- Toss with 1 tablespoon sesame oil. Set aside.
- Whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, ginger, and red pepper flakes.
- Add warm water 1 tablespoon at a time until sauce is pourable.
- Taste. Adjust seasoning as needed.
- Combine noodles, bell pepper, cabbage, carrot, edamame, green onions, and cilantro in large bowl.
- Pour sauce over noodle mixture.
- Toss until evenly coated.
- Cover. Refrigerate at least 30 minutes to chill.
- Toss again before serving. Add water if sauce thickened.
- Divide into bowls. Garnish with sesame seeds, peanuts, cilantro, and lime.
- Serve cold or at room temperature.
Notes
- Rinse noodles in cold water to stop cooking
- Toss with sesame oil to prevent sticking
- Make sauce first for flavors to meld
- Thin sauce gradually with warm water
- Taste and adjust seasonings
- Chill before serving for best flavor
- Save extra sauce for leftovers
- Make ahead up to 2 days
- Store leftovers up to 4 days
- Add protein like chicken or shrimp for complete meal