Warm or cold, this Asian Sesame Salad is a tasty one!
Asian Noodle Salad
- 1 16 ounces thin spaghetti or angel hair pasta
- 1/2 cup sesame oil
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon hot chili oil
- 1/4 cup white sugar
- 1 teaspoon sesame seeds (more if desired)
- 1 green onion (chopped)
- 1 red bell pepper (diced)
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Cook the pasta in boiling water until firm, then drain.
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In a large bowl, whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar. Add the pasta, green onions, and bell pepper. Sprinkle with sesame seeds and serve while still warm, or refrigerate for a cold salad.
Recipe from AllRecipes.com
I chose this recipe for the University of Washington, since the note from “jkmom” said it came from a Seattle restaurant.
“This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry’s Markets in the Seattle area. I’ve added to the recipe a little — so it’s not exactly the same… but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.”