This Asian Noodle Salad with Toasted Sesame Dressing is so easy to make, and yet it is a restaurant-quality dish. Add whatever fresh vegetables you have on hand and toss in yummy soy and toasted sesame oil sauce.
This recipe has a light sauce that is the perfect combo with the vegetables and noodles. I sprinkle a few chopped peanuts as well as black sesame seeds on top.
If you like a bit of crunch combined with noodles, then you’ll enjoy this salad. I have a few recipes that I make over and over and this is one of them. It’s an easy recipe that the whole family loves.
I must admit that looking at the photos on this post, sparks a huge craving inside of me. Yup, I’m a bit suggestible you might say.
We are cooking and baking a ton this summer, and maybe you noticed that I have a lot of recipes on the blog now. Cooking has become my favorite pastime.
So, here are a few of my favorite recipes you may like:
When we lived in Seattle, there was a fantastic independent grocery store that sold the yummiest Asian noodle salad. I just happened to attend one of their cooking classes, and the instructor gave out the recipe! I was so delighted since we eventually moved to California, and I now can make this yummy salad.
Also, it appears that the grocery store changed their salad because when I look online, their new recipe includes balsamic vinegar and maple syrup. I’m not sure I would change this perfect recipe.
I guess a lot of people have their own version, The Barefoot Contessa has one with peanut butter in the recipe. But, my recipe is quite simple and the variety of vegetables add such a nice fresh taste to the salad.
HOW TO MAKE THIS ASIAN NOODLE SALAD
You can make both the dressing, noodles, and vegetables beforehand and then mix it all right before serving.
Cook the box of spaghetti noodles according to the instructions on the package. Once the noodles are cooked, strain, and set aside.
Mix the Toasted Sesame oil with the soy in a small bowl. Set aside.
Cut up all the fresh vegetables into small bite-size pieces and saute them for just a couple of minutes. You can use raw vegetables if you wish and so you can skip this step. Add the vegetables, noodles, and dressing to a big stockpot and mix with your hands. Turn over the noodles and make sure to blend the veggies in with the noodles. Just a little note that the vegetables and sauce tend to settle at the bottom of the pot.
Top the salad with chopped peanuts and serve.
Asian noodles salad with toasted sesame oil has flavors that are light and yet full of seasoning.
TIPS AND TRICKS FOR THIS SALAD
I love adding vegetables that have lots of colors. To get a nice combination of colors to your salad, add red cabbage, carrots, and yellow and orange bell peppers.
Mix the noodles and vegetables in a big stockpot. I like to use my hands to mix and blend the ingredients thoroughly.
Cut all the vegetables into small bite-size pieces. I like to cut matchstick-shaped and size carrots. Small bite-size vegetables allow for multiple amounts of flavors in each bit.
SALAD SUBSITUTES + FAQ
1. What is the difference between Toasted Sesame Oil and Sesame Oil?
Here is what Cook’s Illustrated take on the difference between the two oils.
Plain sesame oil, which is pressed from raw sesame seeds, has almost no color, flavor, or scent. It also has a high smoke point, which makes it a good cooking oil. By contrast, toasted sesame oil is deep amber to brown in color, with an intensely toasty, nutty aroma and flavor and a much lower smoke point. We generally don’t cook with it but use it as a finishing oil, adding a teaspoon or two at the end of cooking or incorporating it into a dressing or sauce.
The bottom line is that you need to use Toasted Sesame Oil for the rich and delicious flavor it imparts to this Asian Noodle Salad.
I think it tastes great both warm, cold, and room temperature. Serve it; however, your tastes buds prefer.
3. Spaghetti Substitutes
You can substitute the Spaghetti noodles with either thin noodles or linguini noodles.
The beauty of the recipe is that you can make it ahead. Either make it the day before serving and refrigerate it or prep all the ingredients and toss it all together before serving. The noodles soak up the oil, so save some of the sauce to freshen it up before serving.
5. Storing the Salad
Place the salad in the refrigerator, and it will keep for two to three days. If you plan to refrigerate, let people sprinkle their salad with chopped peanuts. Peanuts, when chilled, tend to get soggy, and they lose their crunchiness.
6. Things to Add to the Salad
Add your favorite foods to this recipe. Some things that come that might be nice additions are edamame, tofu, cashews, macadamias, wonton strips, and brocolli.
So, if you want to make this recipe but want to double it or make less, enter the amount in the recipe card below. Where it’s listed servings, type in the number of servings you want to make. The recipe will post the corrected ingredient amounts for your request. I love that my recipe plugin allows for changes!
Asian Noodle Salad with Toasted Sesame Oil Dressing
- 1 lb spaghetti noodles package of dried spaghetti noodles
- 8 oz fresh cherry tomatoes sliced in halves
- 3 oz snow peas sliced
- 4 oz fresh asparagus chopped
- 2 carrots
- ½ cup peanuts chopped
- ½ cup green onions chopped
- ⅔ cup red cabbage thinly sliced
- 1 tbsp black sesame seeds
- ⅔ cup soy sauce
- ½ cup toasted sesame oil
- ¼ tsp cayenne pepper to taste
- Cook the box of spaghetti noodles according to the instructions on the box. Once the noodles are cooked, strain and set aside
- Mix the Toasted Sesame oil with the soy in a small bowl. Set aside
- Cut up all the fresh vegetables into small bite-size pieces. I like to cut the carrots into matchstick shapes and sizes.
- Next, saute the vegetables for just a couple of minutes. You can use raw vegetables if you wish and so you can skip this step.
- Add the vegetables, noodles, and dressing to a big stockpot and mix with your hands. Turn over the noodles and make sure to blend the vegetables in with the noodles. The vegetables and sauce tend to settle at the bottom of the pot.
- Top the salad with chopped peanuts and black sesame seeds, and serve.
I hope you have a chance to make this Asian Noodle Salad Recipe. You will find that this recipe is a big-time crowd pleaser with your friends and family. Well, have a wonderful summer day. We are off to Montana for a bit of relaxation!
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This looks so delicious! .. interesting to note the difference in sesame oil.
Yes, the toasted sesame is so yummy! It is a dark oil rather than clear!
Tana-Your Marketing BFF
Oooh I love a good asian noodle salad! Bravo…
Thanks, my dear friend! It is the easiest recipe, and you can add whatever veggies you like!
Rachel K Paxton
YUM! My kids would love this salad.
I hope you give it a try. It is delicious!
Looks delicious and healthy! Wish that I could eat soy, but I’m sure I could substitute with something else.
Have you tried coconut aminos? I hear it is a good alternative to soy and is made from coconuts.
This looks so delicious Janine! I love the flavor of sesame oil! Yum! Can’t wait to try this with my kiddos.
It looks like we both love Asian Noodle Salads! Your recipe looks yummy too.