Total Time
Prep 10 mins
Cook 7 mins

This tangy, Asian-style noodle salad is great for summertime, for a quick lunch, or light supper. This dish is both egg free and dairy free, and it's from Vegetarian Times.

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil.
  2. Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
  3. Add remaining dressing ingredients and whisk until combined.
  4. Dressing can be made ahead and refrigerated for up to 3-4 days.
  5. Boil pasta until just tender (about 7 minutes).
  6. Drain pasta and rinse with cold water to stop the cooking.
  7. Transfer to serving bowl and drizzle with sesame oil.
  8. Toss to coat evenly.
  9. Add the dressing and mix well.
  10. Sprinkle with scallions, parsley, and toasted sesame seeds.
  11. Refrigerate or serve at room temperature.


Most Helpful

This was very good. The only thing I changed was using an Asian chili sauce instead of the paste since I didn't have any. And I only used 2 tsp. and it was plenty hot. I also expected it to be more lemony. I added a bit more lemon juice and liked the results. Thanks for sharing!! :O)

SPrins June 10, 2010

A fabulous sauce with lots of flavours leaping out of you. Don't omit any of the sauce parts -- they all add a depth you don't want to miss. I used Japanese 7-spice seasoning (shichimi) instead of chilli paste as that was what was in the cupboard. We ate this warm but I'm sure it would be good as a pasta salad in the summer and you could easily add meat on top if you liked. I did find the noodles were a bit sticky but I think if I washed them better next time I'd get around that problem. Didn't have any white pasta in the house so we used buckwheat soba noodles, keeping with the Asian theme.

Sackville December 31, 2005

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