ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sesame Noodle Salad

Leigh Beisch
Yield Makes 8 to 10 small-plate servings
You can make this noodle salad up to 1 day ahead; cover and chill. For best flavor, bring to room temperature before serving.


  • 12 ounces dried soba (Japanese buckwheat) noodles, dried Asian wheat noodles, or angel hair pasta
  • 3 tablespoons sesame seeds
  • 3 tablespoons vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon cayenne
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and cut into thin, short slivers
  • 3/4 cup shredded carrots
  • 3/4 cup thinly sliced green onions
  • Salt

Nutrition Information

  • calories 198
  • caloriesfromfat 27 %
  • protein 5.6 g
  • fat 6 g
  • satfat 0.8 g
  • carbohydrate 31 g
  • fiber 1.9 g
  • sodium 419 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add noodles, stir to separate, and cook until just tender to bite, 3 to 7 minutes. Drain and rinse well with cold water. If desired, cut noodles into shorter lengths for easier serving. Rinse and dry pan.

  2. In the same pan, over medium heat, stir sesame seeds in oil until golden, 2 to 3 minutes. Remove from heat. Add soy sauce, vinegar, sugar, and cayenne; stir until blended. Add noodles and mix until well coated. Add bell pepper, carrots, and green onions; mix gently. Add salt to taste. Mound in a serving dish.