Sesame Noodle Salad

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This is not a new post, though to most of you this will totally be like a new post. This October marks 6 years of blogging for me!

Umm…..holy guacamole.

This was one of the very first recipes I posted at the beginning of my blogging career. Recently, I’m making my way through my archives, trying to update all these photos as I go and it just so happens that it was time to share this glorious recipe again. There is a lot of chopping, but it’s totally worth the labor of love. These noodles are so so good and if you don’t have a huge family, you’ll be able to enjoy them for days! {Or just hide them in the back of your fridge without telling a soul. Not that I speak from experience or anything. The longer they sit, the tastier they get.

Here are a few step by step pictures to go along with this recipe. Hope you all enjoy!!

And you can see the original photos and blog post below. Oh my goodness, my photography has come a long way, thank heavens.

Sesame Noodle Salad

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Original post written below February 18, 2010 from the archives of my blog 🙂 These were made when we were poor college students living in Idaho when my sister was living literally down the street. We were very tight on funds, my husband was still working on his degree and Brooke was only 6 months old. Good, happy times 🙂 Enjoy!  

Do I have a winner for you today! These are so delicious I just can’t stand it! I’ve seen many different versions of this noodle dish created before, but I’ve never attempted to try making it. So the other day, the stars aligned and I had all the ingredients I wanted. Let me tell you — it made a fabulous lunch for us yesterday AND today…plus a great snack in between! So delicious and full of vegetables, too!

I used whole wheat spaghetti because thats what I happened to have but you could use any noodle that tickles your fancy. Plus, this dressing is great and makes everything gingery, garlicy and sesame-ee. So perfect! It was so good and made so much that I dropped some by my sister’s place. She called me soon after and couldn’t stop raving about them! So, I made them again today!
For the sake of your stomach and your tastebuds, please GO MAKE THIS RIGHT NOW.
Thank you….and you’re welcome.
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Sesame Noodle Salad

Yield: 4 entrees or 6 sides

Ingredients:

  • 3/4 lb whole wheat spaghetti
  • 1 red pepper, julienned
  • 1/2 head savoy cabbage, shredded
  • 3 green onions, chopped
  • 1/3 cup cilantro, chopped
  • 1 large carrot, peeled and julienned
  • 1/4 cup cashews, toasted and chopped
  • 1/2 package ramen noodles, crushed
  • for the dressing:
  • 2 cloves garlic, finely minced
  • 1 tablespoon ginger, finely minced
  • 3 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons white wine vinegar (or plain white vinegar would work too)
  • 1/4 cup canola oil (or any other light oil)
  • salt
  • pepper

Directions:

  1. Combine all ingredients for dressing first. Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of prepared dressing while its still warm. Set aside. In large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. Its really good like this, or you can refrigerate it until its cold. So, once you're ready to eat, top the salad with crushed ramen and cashews.
  2. RECIPE TIPS:
  3. - If you know your family won't eat the whole dish in one setting, don't top the entire thing with the ramen and cashews. They will get soggy and mushy and gross in the salad overnight and eating it the next day isn't all that delectable... unless you like soggy and mushy things, in which case you can ignore this whole thing.
  4. - If you don't have cashews, then use almonds or peanuts. Just make sure they are raw and unsalted. The nuts are really quite an optional thing too, so if you don't have them on hand, its not the end of the world.
  5. - Feel free to switch out the vegetables for ones your family will like/what you have in the fridge. The dressing is pretty strong so it makes vegetables more palatable for picky eaters.
5 Comments

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  1. Lauren brought me over a bunch of this to try, and I did…with the intent of sharing with Tony when he got home from work, but ALAS I happily ate the whole thing. SO YUMMY!!! Asian tasting noodles and sauce but with fresh light veggies…MAN. Tony was jealous so she wonderfully made him his own the next day. Thanks Lo! A great recipe!

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  2. could you use ground ginger? Looks awesome! Thanks!

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  3. You could substitute with 1/8 teaspoon ground ginger.

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