Hot and Cold Thai Sesame Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time. Ingredients:
8 ounces spaghetti, uncooked |
1/4 cup soy sauce |
1/4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften |
2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar |
1 tablespoon dark sesame oil (adjust to taste) |
2 tablespoons hot sauce (can adjust to taste) |
2 cups coleslaw mix, shredded |
1 cup bean sprouts, any variety |
1 red bell pepper, julienned |
3 scallions, chopped |
2 tablespoons sesame seeds |
Directions:
1. Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
2. Drain the pasta very well.
3. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
4. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
5. Tastes best if allowed to chill first.
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