Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Asian Sesame Noodle Salad
Created by Chef Dean
Silky chilled noodles wrapped in a creamy peanut-sesame dressing so good you'll want to drink it straight, tangled with crisp vegetables and fresh herbs. This is the dish that disappears first at every potluck.
America has always been a nation of borrowers. We take what we love from other cultures and make it our own. This noodle salad represents that tradition at its finest: Chinese noodles, Japanese sesame, Southeast Asian peanut sauce, and the American instinct to pile it all together and serve it cold at a summer cookout.
The dressing is the heart of this dish. You're building an emulsion, coaxing thick peanut butter and toasted sesame oil into a silky sauce that clings to every strand. Rush this step and you'll have a broken, oily mess. Take your time, add your liquids gradually, and you'll produce something restaurant-worthy from pantry staples.
I've brought this salad to more potlucks than I can count. It travels beautifully, improves overnight, and satisfies vegetarians and carnivores alike. The noodles drink up the dressing as they rest, growing more flavorful by the hour. Make it the night before and wake up to something better than what you put in the refrigerator.
Ingredients
spaghetti or Chinese egg noodles
Quantity
1 pound
toasted sesame oil
Quantity
2 tablespoons, divided
creamy peanut butter
Quantity
1/2 cup
| Ingredient | Quantity |
|---|---|
| spaghetti or Chinese egg noodles | 1 pound |
| toasted sesame oil | 2 tablespoons, divided |
| creamy peanut butter | 1/2 cup |
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