Asian Sesame Noodle Salad (Vegetarian)

Prep Time
Cook Time
Ready In

"A KK favorite! Do not let the noodles sit in the sauce toss the complete salad together just before serving and to save some time the dressing and/or the pasta can be prepared a day in advance, you can add in your favorite veggies to the salad if desired...this is delicious with the addition of cooked chicken or shrimp or even tofu added"

Original recipe yields 4 servings


  • Serving Size: 1 (183.8 g)
  • Calories 532.1
  • Total Fat - 38.4 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 61 mg
  • Sodium - 1217.2 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 7.2 g
  • Sugars - 2.4 g
  • Protein - 8.5 g
  • Calcium - 166 mg
  • Iron - 3.7 mg
  • Vitamin C - 48.8 mg
  • Thiamin - 0.2 mg

Step 1

Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under cold water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl. Mix in the red bell pepper and green onions.

Step 2

Using a blender puree all the dressing ingredients until smooth (about 2 minutes).

Step 3

Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine. Season with salt and pepper. Sprinkle with chopped green onions if desired and serve.

Tips & Variations

No special items needed.



This was a great side with Tisme's I used crunchy peanut butter and a 1/4 each of red and green capsicum/bell peppers which when making again would dice rather than thick strips, personal preference and I used 3 1/2 ounces of ramen noodles but kept the sauce as per recipe and it was perfect for 2 of us, thank you Kittencal.

review by:
(20 Nov 2015)