Throwback Thursday – Asian Noodle Salad


With all the summer parties, picnics and boat outings, finding food that is “sun friendly” is sometimes a challenge. When refrigeration is not available, look for recipes that are dairy free. Forget the same old potato and macaroni salads that are drowning in mayonnaise. Try a Southwest bean salad, a Mediterranean lentil salad or the Asian noodle salad I am about to share with you. I originally posted this dish four years ago on my Livejournal blog and it’s still a favorite with my family and friends. Make it a day or two ahead when entertaining, or make a batch to keep in your fridge for an easy lunch or a side to any meal. It’s quick and easy!

Asian Noodle Salad


2Tbsp. sesame oil                                       ¼ cup vegetable oil

1/3 rice wine vinegar                                     ½ cup soy sauce

juice & zest of 1 lime                                    2 cloves crushed garlic

1Tbsp. minced ginger                                    1tsp. black pepper

1Tbsp. cornstarch                                    2Tbsp. brown sugar

2Tbsp. plum wine (optional)

Whisk all the ingredients together and set aside.


1 lb. spaghetti (white or whole wheat)            1-cup julienned carrots

1-cup small broccoli florets                                    ½ cup scallions

½ cup red onion sliced thin                                    2 Tbsp. sesame seeds

1 ½ cup red, yellow & orange peppers julienned

Mix dressing into spaghetti. Add the vegetables. Mix well. Add sesame seeds. The dressing will take a little while to absorb into the pasta.

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