In light of summer's arrival, I thought it appropriate to search out an easy pasta salad that could be chilled and done ahead of time - and I thought of these sesame noodles. I've tried quite a few versions, including creamy ones done with peanut butter, but since Daughter #2 suffers from a peanut allergy, as do many other children, I decided that I needed to find something that was less likely to put Daughter or other children into the hospital. I've also tried a creamy version with tahini but wasn't entirely thrilled with that either. I wanted something lighter, cooler and more refreshing. I spent a bit of time fiddling with the proportions in the dressing, because I was seeking that perfect balance of salty, sweet and tart. This is one of the salads that tastes better after chilling in the fridge, so make it ahead, and relax. This would be perfect with any grilled meats or a part of any potluck.
Sesame Noodles with Cilantro and Scallions
Dressing
1/4 cup vegetable oil (I like canola)
2 tablespoons sesame oil (100% sesame oil - I prefer Kadoya brand)
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
The Rest
1/2 cup chopped cilantro
1/2 cup thinly chopped green onions
2 tablespoons sesame seeds
Pepper to taste -if you have only adults eating, then you can also you red pepper flakes to kick up the heat
8 oz thin spaghetti or angel hair (I recommend getting Barilla's whole wheat thin spaghetti as it has enough bite to withstand the marination in dressing)
Salt for boiling the noodles
Optional Additions (choose one or more)
1/4 cup carrots, julienne
1/4 cup red bell pepper, diced
1/4 cup cucumber, julienne
1/4 cup roasted peanuts
1 cup baby spinach
1. Cook pasta according to package directions. (don't forget to salt the water.) Drain pasta, but do not rinse.
2. While pasta is cooking, heat in a microwave bowl or a saucepan, honey, vegetable oil, sesame oil, soy sauce, vinegar and pepper (or red pepper). This is to help melt the honey to incorporate it. (I generally just mix this up in the same pot as I had cooked the noodles - and save a dish from washing.)
3. Pour dressing all over pasta. Toss together and then add cilantro, scallions and sesame seeds. Cover and chill for a few hours.
4. If adding options, add them before serving to ensure crisp vegetables.
Printable recipe
In light of summer's arrival, I thought it appropriate to search out an easy pasta salad that could be chilled and done ahead of time - and I thought of these sesame noodles. I've tried quite a few versions, including creamy ones done with peanut butter, but since Daughter #2 suffers from a peanut allergy, as do many other children, I decided that I needed to find something that was less likely to put Daughter or other children into the hospital. I've also tried a creamy version with tahini but wasn't entirely thrilled with that either. I wanted something lighter, cooler and more refreshing. I spent a bit of time fiddling with the proportions in the dressing, because I was seeking that perfect balance of salty, sweet and tart. This is one of the salads that tastes better after chilling in the fridge, so make it ahead, and relax. This would be perfect with any grilled meats or a part of any potluck.
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