Asian Sesame Noodle Salad
 
Prep time
Cook time
Total time
 
Feel free to substitute whatever vegetables or proteins you have on hand in this delicious noodle salad. It also goes well with shelled edamame, baked tofu, yellow or red bell peppers, zucchini, corn, cherry tomatoes, cooked mushrooms, etc.
Author:
Recipe type: Entree
Cuisine: Japanese
Serves: 4 servings
Ingredients
  • 7 to 8 ounces soba noodles or spaghetti (use 100% buckwheat soba noodles or rice noodles for gluten-free)
  • ⅓ cup tahini
  • ¼ cup water
  • 3 tablespoons soy sauce (use gluten-free tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 garlic clove, minced
  • ½ inch fresh ginger root, peeled and minced
  • 1 teaspoon brown sugar
  • ½ to 1 teaspoon red pepper flakes, to taste
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons chopped chives or green onions
Instructions
  1. Cook the noodles according to the package directions. Once cooked, rinse the noodles with cold water, drain them well, and transfer them to a large bowl.
  2. In a large bowl, whisk together the tahini, water, soy sauce, vinegar, garlic, ginger, sugar, and pepper flakes.
  3. Add the sauce, carrot, and zucchini to the noodles, and gently toss to thoroughly coat the noodles with the sauce.
  4. Cover the bowl with plastic wrap and refrigerate it for an hour, or until ready to serve. It will keep for up to 3 days. If it dries out, toss the salad with a little water.
  5. Serve the noodle salad topped with sesame seeds and fresh chives.
Nutrition Information
Serving size: ¼ Calories: 363 Fat: 13.5g Saturated fat: 1.9g Carbohydrates: 52.7g Sugar: 2.7g Sodium: 1165mg Fiber: 3.5g Protein: 13.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asian-sesame-noodle-salad