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Vietnamese Sesame Noodles

Delicious sesame noodles with lots of veggies in a Vietnamese style sauce.
Vietnamese Sesame Noodles

Vietnamese Sesame Noodles

By Sue Lau

I don’t really think Sesame Noodles are inherently Vietnamese, but if you keep in touch with me on Facebook and Instagram, you might have seen where I was out to lunch recently at a favorite local Vietnamese restaurant and ordered myself some sesame noodles. It was listed as part of that side of the menu (they also serve popular Chinese dishes).
Vietnamese Sesame Noodles
The  noodles I list in this are pretty  much Chinese.  They are also fresh. There are a few kinds you could use in this, from any type of lo-mein noodle to even whole wheat spaghetti. Just cook whatever you use according to the package, since different types of noodles, and even between fresh and dry, have different cooking times. Beyond that it doesn’t really matter that much. The oil might appear heavy to you but I would say that it is more of a vinaigrette/salad dressing,  since it is a cold noodle salad.
Vietnamese Sesame Noodles

Vietnamese Sesame Noodles

  • Servings: 2-4
  • Difficulty: easy
  • Print

Vietnamese Sesame NoodlesExtra chill time required if you want this cold
Ingredients:

  • 12 ounces fresh flat-wheat shanxi noodles,  or other wheat noodles or lo-mein noodles, cooked and  drained
  • 4 ounces julienne snow peas
  • 4 ounces sliced fresh mushrooms
  • 1 red bell pepper, thinly sliced
  • 4 ounces thinly sliced broccoli florets
  • 1/2 cup minced water chestnuts
  • 1/2 cup  cilantro leaves
  • 4 scallions, chopped
  • 1/2 cup  chopped fresh tomato
  • 2 tablespoons toasted sesame seeds
  • ***Sauce***
  • 5 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon tahini
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons olive oil
  • 1 tablespoon sambal chili paste

Method:

  1. Mix sauce in a small bowl and set aside.
  2. Bring a large pot of salted water to a boil, and blanch the snow peas, mushrooms, bell pepper, and broccoli for one minute, then dip them  out (without dumping the water) and run under cold water to stop cooking.
  3. Place blanched vegetables in a large mixing bowl with the sauce mixture, water chestnuts, cilantro, scallions, and tomato.
  4. Cook the noodles in the still boiling water and cook according to package directions.
  5. When done (test a bite), drain the noodles and run under cold water to cool down, and drain again.
  6. Toss cooked noodles with sauce and vegetables in the mixing bowl.
  7. Serve with additional sesame oil and sambal if desired.

From  the kitchen of palatablepastime.com


Vietnamese Sesame Noodles

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6 responses

  1. Sue- I don’t know how you do it almost every time, but you’ve hit the ball out of the ballpark with this recipe. I’m meal planning for the next week and know the temps are going to be quite warm. This is going on my menu. All I need at the store for this is fresh snow peas. Thank you!

    Like

  2. Thanks so much for linking this to First Monday Favorites. And it just so happens, I was eating leftover stir fry from last night and had made a sambal/peanut sauce to spice it up a little, and had added some rice noodles to round it out. Next time I’m in the big city, I’m picking up the makings for this salad.

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  3. Totally love all of the ingredients in this salad. While fish sauce smells odd when you open the bottle, when added to a dish, it’s sooooo amazing!

    Like

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