Asian Sesame Noodle Salad With Peanut Dressing (Vegetarian) Recipe - Food.com (2024)

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photo by Dreamer in Ontario

Reviews

1. I am literally cooking a double batch right now and I only get to eat half! This has become our requested dish for every party we attend. I add shredded carrots and thinly cut seedless cucumber. The sauce is what really makes it though. Great recipe.

   Shylocke

2. I have tried several peanut butter noodle recipes, and this is the one I like best! We omit the bell pepper because DH doesn't like it, but they are still extremely tasty. Love this as a side dish to my Asian Flank Steak. Thanks!

   CycloneMommy

3. I made this for DD to take in her lunches and she loves it. I omitted the green onions but otherwise followed the recipe using vermicelli noodles. Thanks for posting.

   Dreamer in Ontario

4. I just made this salad dressing as written and it's waaaay too peanut buttery and too thick. To adjust it I left the amount of peanut butter as is and doubled the other ingredients. Tripled the warm water. The rest of the recipe I followed as written. Now it's yummy, but couldn't give it more than 2 stars because of the adjustments I had to make, as subjective as my personal taste may be.:)

   arroz241_11561377

5. Loved the dressing. I did add more veggies and part of Recipe #213026. I did also add cabbage, bean sprouts, and cilantro.

   adopt a greyhound

see 11 more reviews

Tweaks

1. I have a fabulous recipe for our favorite Chinese delight: Cold Noodle with Sesame Paste. This comes very close to it, with peanut butter instead of the sesame. Its another winner, Kittencal, and definitely a keeper. We prefer it without the red pepper, just noodles, scallions, sesame seeds, and sauce. IF you can ever find fresh Chinese noodles, it's even better!Thanks again for posting yet another wonderful recipe.

   SheCooksToConquer

2. I only made the peanut dressing (as a "dip" for some spring rolls I made.) DELICIOUSO! I used almost twice as much water to get it to a liquid-y consistancy, which I wanted for dipping. I also replaced sesame oil with canola oil and fresh sesame seeds. And I used chunky peanut butter (which blended up smooth). Used regular vinegar (no rice wine) and soy sause instead of tamari. I also used the red pepper flakes to taste which probably came up to near 1/2 teaspoon, anyways. Very good. My hubby said it was "restaurant quality". Next time I might use some coconut milk in place of some of the water.Edited to add:Well hot diggity! I made the entire recipe as written (substituted chives for green onions...its what I had in the house...and used sesame seeds instead of the sesame oil with some canola oil and used regular vinegar instead of the rice wine vinegar, same reasons) and this turned out DELIGHTFUL!!!Warming sauce, savory noodles. YUM YUM YUM. Whipped together in a jiffy.Can't wait to try it cold!

   Food Snob in Israel

3. The whole family enjoyed this recipe. I used sugar snap peas instead of the red bell pepper, and used chunky peanut butter because that was what we had in the house. We used Barilla Plus thin spaghetti, to punch up the nutritional value of the pasta a bit. Other than that, I followed the recipe exactly. Afterward I was thinking that using hot sesame oil might be a nice alternative to the regular sesame oil and pepper flakes. Although the texture was nicer the first day, I agree with the others who said the leftovers were nice the next day as well. One hint -- spray some nonstick cooking spray on your measuring cup/spoon before filling with peanut butter or honey -- it comes out much more easily and completely that way!

   Kitchen Kozy

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