Sesame Noodle Salad recipe – healthy & easy

Sesame Noodle Salad recipe – healthy & easy

recipe image

  • Test Kitchen-Approved
Author Notes

Of all the things I make, this has been one of the most-requested for family gatherings, 4th of July barbecues, and beach weekends with friends for over 30 years. It was originally a deli-case item sold by a now-defunct grocery store, and I got the recipe in the 1980s from a former employee and scaled it down. It’s so simple, but that’s part of its appeal. I have made many great noodle salads that are spicy and full of veggies, but this very simple one is still the all-time favorite. —Denise in Seattle

Test Kitchen Notes

The recipe was really simple and quick to make, and I can tell why it’s a crowd-pleaser at gatherings. It is great for vegans and non-vegans alike, and it is not lacking in both flavor and texture. I used soba noodles and I loved the satisfying chew of the noodles punctuated by the crunch of the peanuts and carrots. I topped the salad with extra green onion for a pop of flavor and fresh green color. I wouldn’t shy away from the amount of sugar in the dressing if you’re serving this at a party. —Matt Lara

  • Serves
  • For the salad:

  • 8 ounces

    dry soba, somen, or ramen noodles

  • 1 cup

    carrots, julienned

  • 1/2 cup

    unsalted, dry-roasted peanuts, chopped

  • 1/4 cup

    green onion, thinly sliced

  • 1 tablespoon

    toasted sesame seeds

  • For the dressing:

  • 6 tablespoons

    seasoned rice wine vinegar

  • 4 scant tablespoons


  • 1/4 cup

    sesame oil

  • 1/4 cup

    soy sauce

  1. Cook the noodles in boiling water 3 minutes. Drain and rinse with cold water; drain again. Place in a large bowl.

  2. Add the carrots, peanuts, green onions, and sesame seeds to the noodles and toss.
  3. Whisk together the rice vinegar, sugar, sesame oil, and soy sauce. Blend to dissolve the sugar. Toss the dressing with the salad.
  4. Serve immediately or chill briefly. Best served the same day it is made.

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