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Asian Sesame Noodle Salad

Asian Sesame Noodle Salad

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  • Yield: 4 people 1x


Units Scale

Noodle Salad

  • 4 cups baby gem lettuces
  • 2 cups rice vermicelli noodles (soaked in boiling water til softened)
  • 2 cups fresh green beans (trimmed, halved)
  • 3/4 cup roasted peanuts
  • 1 cup English cucumber (sliced, halved)
  • 1 can bamboo shoots
  • 1 cup shredded carrots
  • 3 tablespoons sesame seeds (toasted)
  • 2 tsp sesame oil (to coat noodles)
  • salt and pepper to taste
  • 2 cups cooked shredded chicken breast (suggestion/optional)

Sesame Orange Vinaigrette

  • 1 large orange Juice from 1 large orange
  • 1.5 tsp teaspoon Zest from 1 large orange
  • 1 teaspoon Fresh ginger (grated with microplane)
  • 1 teaspoon Honey
  • 2 tablespoons Seasoned rice vinegar
  • 1 ounce Sesame oil
  • 3 ounce Vegetable oil


Sesame Orange Vinaigrette

  1. Combine all ingredients except for oil.
  2. Combine oils, slowly add oil as you whisk to incorporate oil into other mixture. Season with salt and pepper to taste

Noodle Salad

  1. Wash and trim Lettuce, use salad spinner to make sure leaves are dried. Asian Sesame Noodle Salad
  2. Pour boiling water over rice noodles to cover, let soak until softened, strain and toss with 2 tsp of sesame oil to prevent sticking. Asian Sesame Noodle Salad
  3. Combine all ingredients in large bowl, toss with dressing, season, and serve. Asian Sesame Noodle Salad