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.
As you know, I’m a part of Blogger’s Best Series, and we host many blog hops. Today’s blog hop is Summer Salads. There quite a few of my blogging friends who are joining us today, and you can see their posts at the bottom of this blog post.
We are cooking and baking a ton this summer, and maybe you noticed that I have a lot of recipes on the blog now. Here are a few of my latest post:
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.
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 in small bite-size pieces. I like to cut matchstick shaped and size carrots. Small bite-size vegetables allow for a 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 its 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.
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 bigtime crowd pleaser with your friends and family. Well, have a wonderful week and make sure to check out my Nester’s Membership where we cook, bake, craft, and decorate!
15 Delicious Summer Salad Recipes
Asian Noodle Salad with Toasted Sesame Dressing // Happy Happy Nester
Simple Burrata and Tomato Salad // Craftberry Bush
Strawberry Avocado and Pecan Summer Salad // Maison de Pax
Fresh Sauteed Beet & Butternut Salad // French Country Cottage
Pasta Salad With Summer Tomatoes // Modern Glam
Ramen Salad // Finding Lovely
Easy Spinach and Fruit Summer Salad Recipe // Zevy Joy
Blueberry Summer Salad // My 100 Year Old Home
Pacific Northwest Cobb Salad // Lemon Grove Lane
Refreshing & Healthy Cauliflower Summer Salad // My Sweet Savannah
Easy Vegan Lentil Bolognese Salad // Shabbyfufu
Roasted Beet and Goat Cheese Salad With Balsamic Dressing // Twelve on Main
Summer Peach Spinach Salad // Sanctuary Home Decor
The Easiest Bow Tie Pasta Salad // Your Marketing BFF
Mexican Salad Bowl // Jennifer Maune