Thursday, February 3, 2011

Sesame Noodle Salad

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Prep: 15 mins Cook: 5 mins

  • 1 (16 ounce) package angel hair pasta
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce, or more to taste
  • 2 Tbsp. balsamic vinegar
  • 1 tablespoon hot chili oil
  • 2 Tbsp. white sugar
  • 1 Tbsp. minced garlic
  • 1 teaspoon sesame seeds, or more if desired
  • 2 green onion, chopped
  • 1/2 red bell pepper, diced

  1. 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.
  2. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, garlic 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. *I prefer it cold as it really does get better the next day!

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