Best Cold Sesame Noodle Salad Recipes

COLD SESAME NOODLE SALAD

Steps:

• In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
• In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
• In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
• To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING

Steps:

• Bring a large pot of water to a boil.
• Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
• Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
• Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
• Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
• Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

COLD SESAME NOODLE SALAD

Steps:

• Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
• Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
• Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.

HOT AND COLD THAI SESAME NOODLE SALAD

Steps:

• Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
• Drain the pasta very well.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
• Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
• Tastes best if allowed to chill first.

HOT AND COLD THAI SESAME NOODLE SALAD

Steps:

• Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
• Drain the pasta very well.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
• Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
• Tastes best if allowed to chill first.

COLD SESAME NOODLE SALAD

Steps:

• Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes.
• Set 1 tablespoon seeds aside.
• Place the remaining seeds in the jar of a blender.
• Add the oil and process on low speed for 10 seconds.
• Scrape down the sides of the blender and process for another 10 seconds.
• Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
• Set the dressing aside.
• Bring 3 quarts of water to a boil in a medium pot.
• Add the salt and soba noodles and boil until al dente, about 4 minutes.
• Drain the noodles in a colander and return them to the cooking pot.
• Add cold water to the pot, swishing the noodles around to wash away the starch.
• Drain well.
• Transfer the noodles to a large mixing bowl and toss with the dressing.
• Let stand 5 minutes.
• Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
• Serve immediately.

COLD SESAME CARROT NOODLE SALAD

Steps:

• Prepare carrots and place in a large bowl. Heat a tablespoon of sesame oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds, turn off the heat. Add the tahini, soy sauce, green onions, rice vinegar, chili paste, and sugar. Add 1-2 tablespoons of water and whisk until the mixture is smooth. Pour the sauce over the carrots and toss. Sprinkle the sesame seeds and more scallions on top. Chill in the fridge for 1 to 2 hours before serving.