Sesame-Noodle Vegetable Toss
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
10.5 cups
ingredients
- 113.39 g uncooked buckwheat noodles or 113.39 g spaghetti, broken in half
-
DRESSING
- 29.58 ml sesame seeds
- 44.37 ml olive oil
- 44.37 ml rice wine vinegar
- 4.92 ml sesame oil
- 3 clove garlic, minced
- 0.61 ml crushed red pepper flakes (option)
- salt and black pepper, to taste
-
SALAD
- 354.88 ml small broccoli florets
- 118.29 ml sliced celery
- 59.14 ml chopped green onion
- 1 medium red bell pepper, coarsely chopped
- 226.79 g can sliced water chestnuts, drained
directions
- Cook noodles according to package, drain, and rinse with cold water.
- Meanwhile, in small bowl, combine all dressing ingredients, and blend well.
- In large bowl, combine all salad ingredients, and mix well.
- Add cooked noodles to salad; mix gently.
- Pour dressing over salad, and toss to coat.
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Reviews
-
This was great. You have the savory flavor of the sesame, the noodles, and then the crunch of the veggies. This is definately something I will make again. The only thing I did different, was I left out the waterchestnuts. Very easy to make for such an nice, not so ordinary dish. Definately a keeper.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"