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.
1lbspaghetti noodlespackage of dried spaghetti noodles
8ozfresh cherry tomatoessliced in halves
3ozsnow peassliced
4ozfresh asparaguschopped
2carrots
½cuppeanutschopped
½cupgreen onionschopped
⅔cupred cabbagethinly sliced
1tbspblack sesame seeds
Dressing
⅔cupsoy sauce
½cuptoasted sesame oil
¼tspcayenne pepperto 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.