Cold Sesame Noodle Salad

Cold Sesame Noodle Salad Recipe

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Deanna Ogle


One day I was hungry for a different pasta salad and also in the mood for Thai food so I combined my two urges and came up with this colorful salad.

★★★★★ 1 vote
10 Min
10 Min


1 lb
1 c
fresh snow peas, cut in 1/2-inch slices
1-inch piece fresh ginger, peeled and chopped
4 clove
3 Tbsp
light brown sugar
3/4 c
peanut butter, creamy
1/4 c
rice vinegar
1/4 c
soy sauce, low sodium
1/4 c
dark sesame oil
1 1/2 tsp
thai red chili paste
1/2 c
hot water
1 medium
carrot, peeled and shredded
1 bunch
green onions, sliced
1 small
red bell pepper, chopped
1 Tbsp
toasted sesame seeds (optional)


1Cook spaghetti in boiling, salted water until al dente. When noodles have about 1 minute left to cook, add sliced snow peas to the pot to blanche. Drain, rinse under cold water and let drain well.
2Meanwhile, fit food processor with chopping blade. With motor running, drop garlic cloves and ginger into bowl to mince finely. Stop motor and add brown sugar, peanut butter, rice vinegar, soy sauce, sesame oil, chile paste and hot water to garlic and ginger. Blend until smooth.
3When noodles are cold, combine noodles, vegetables and dressing until well coated. Serve at room temperature or chilled. Garnish with toasted sesame seeds if desired. Feel free to substitute other favorite veggies if desired.

About Cold Sesame Noodle Salad

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy