When I go to a potluck I’m almost always trying to find the one or two dishes I want to figure out how to cook. This sesame noodle salad was one of those dishes found at a family gathering. My Mom first made them after she got the recipe from a friend (probably from trying them at a potluck she went to). I have gone to my fair share of family gatherings with these noodles as a dish, and almost all of the have ended up with no noodles left. What I love about this sesame noodle salad is just how simple the recipes is to make. You get such good bang for your buck.
This sesame noodle salad goes great with kalbi, teriyaki flank steak, or really any type of asian beef dish. There is a bit of heat in the dish so beef is a good compliment for that. I would probably avoid serving this with a white fish, but I think it is good with teriyaki salmon.
Tips to cooking sesame noodle salad
- Make more than you think you will need – Noodles that are amazing always go fast. You want all to have had their fill, so don’t skip on the recipe.
- Try to be true to the ingredients – In a ton of recipes you can mix and match the portions to your ingredients and still end up ok. With these noodles I would stick to the recipe and not mess around too much. You are working with Sesame (super strong), and Chili (super strong). A tbsp here and there could be the difference between great and too much.
- Chili oil – Don’t mess around with the chili oil. If you can handle the heat put in the full 1/4 cup chili oil, if not then reduce by a 1/8 cup. You can’t step back from chili oil…
Sesame Noodle Salad
- 1 lb Thin spaghetti noodles
- 1/2 cup Sesame oil
- 1/2 cup Soy sauce
- 1/4 cup Sugar
- 1/4 cup Chili oil
- 1/2 cup Green onion
- 1/4 cup Toasted sesame seeds
- 1/4 cup Balsamic vinegar
- Get Ingredients
- Boil thin spaghetti according to the directions on the box. I buy Barilla so that is 6-7 minutes of boiling.
- Mix the sesame oil, soy sauce, sugar, chili oil, and balsamic vinegar together to make the marinade.
- Add the marinade to the cooked noodles, then cover, and then refrigerate overnight (or for 4 hours). Mix the sauce all around the noodles so that the sauce has a chance to soak into all of the noodles.
- When ready to serve chop the green onions for garnish. Add chopped green onions and tasted sesame seeds to the top of the noodles.