Asian Noodle Salad with Toasted Sesame Oil Dressing

This simple Asian Noodle Salad with Toasted Sesame Dressing is so delicious. Add whatever vegetables you like, and toss with a soy and sesame oil sauce.

Course Japnese Cuisine, Salad

Cuisine Asian

Keyword Noodles, pumpkin recipes, Salad, Salad Dressing

Prep Time 20

Cook Time 5

Servings servings

Calories 554kcal

Ingredients

Salad

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

Dressing

⅔ cup soy sauce
½ cup toasted sesame oil
¼ tsp cayenne pepper to taste

Instructions

Noodles

Cook the box of spaghetti noodles according to the instructions on the box. Once the noodles are cooked, strain and set aside

Dressing

Mix the Toasted Sesame oil with the soy in a small bowl. Set aside

Salad

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.

Nutrition