Cold Sesame Carrot Noodle Salad Recipes

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

COLD SESAME NOODLE SALAD

Steps:

• Cook noodles according to package directions. Drain and run under cool water. Let drain again.
• While noodles are cooking whisk together soy sauce, sesame oil, vinegar, ginger, garlic and sesame seeds in a large bowl.
• Place cooled noodles into bowl. Add in grated carrots and diced green onion. Toss to coat. Cover and refrigerate for at least 1 hour. Serve.

COLD NOODLE SALAD

Steps:

• Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
• In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
• Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

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.

SESAME CARROT SALAD

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

COLD SESAME NOODLES WITH CRUNCHY VEGETABLES

Steps:

• Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
• Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
• Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
• When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

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 SESAME NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
• Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
• Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.