Cold “Sesame” Noodles with Tons of Veggies
An easy 3-step recipe subs nut butter for sesame paste (but still uses sesame oil) in a DIY version of the Chinese takeout classic.
Servings Prep Time
8sides 20minutes
Servings Prep Time
8sides 20minutes
  1. Mix all ingredients down to nut butter. Add the nut butter last, whisking til smooth.
  2. Cook the noodles in a large pot of salted water. If using soba, be sure to rinse after draining, then drain again thoroughly; I use a salad spinner to remove as much water as possible. Chop and grate all veggies.
  3. Toss noodles and veggies with dressing. Garnish as desired.
Recipe Notes

Adapted from the “Saucy Asian Noodle Salad” recipe from Moosewood Restaurant Celebrates, by the Moosewood Collective. (Clarkson Potter, 2003)

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