I think of this Spicy Sesame Noodle Salad as my Block Party Salad. When I take it to any party it’s always a hit and people always ask for the recipe. Now I make it gluten free and nothing else has changed. People still love it and still ask for the recipe.
Mayonnaise, that simple concoction of eggs and oil, is easy to make with an immersion blender or food processor. Have you tried it? It’s velvety, smooth and if you cook you should try the basic recipe or some version of it at least once. Just so you know what you’re missing.
I have a few variations of mayonnaise that I always make yet I’m still surprised at how thrilled people are when they taste it. These are some of my favourites ways to use homemade mayo.
- Banderillas are a favourite Spanish tapa served with straight up mayo.
- Homemade chipotle mayonnaise is nothing like the fast food version and it’s amazing on grilled vegetables, tacos and so much more.
- The sesame mayonnaise in this salad recipe can also be served as a vegetable dip, especially delicious with cooked asparagus.
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This sesame mayonnaise has a little heat from chili oil and an Asian taste from the sesame oil. The amount of mayonnaise is a little more than what is needed for the salad so try the leftovers as a dip for raw or grilled vegetables. I think it would also make a smashing Asian chicken salad.
Cooking Gluten Free Pasta
I have had the most success cooking brown rice pasta. I cook it for 9 ½ minutes, not 10. Once you understand that rice noodles are not as forgiving as wheat noodles cooking them gets a whole lot easier.
Everyday to Gourmet – Spicy Sesame Noodle Salad
In the summer I love garnishing plates with edible flowers and fresh herbs from my garden. Chives are an ingredient in this salad so a single flowering chive blossom is the perfect garnish that creates a gourmet presentation. To learn more about edible flowers check out this post, How to use edible flowers in the kitchen.
This recipe is adapted from one of my Go To resources when I started cooking, the Silver Palate cookbooks.
Let me know in the comments below if you made this Spicy Sesame Noodle Salad.
|2 egg yolks|
|2½ Tbsp rice vinegar|
|2½ Tbsp GF soy sauce|
|3 Tbsp Dijon mustard|
|¼ cup Oriental sesame oil|
|1 cup olive oil|
|1 cup vegetable oil|
|½-1 tsp Asian chili oil|
|1 tsp orange zest (optional)|
|1 lb brown rice spaghetti or thin linguini, cooked|
|½ cup chopped chives or green onions|
|2 cups blanched green beans, snow peas, asparagus or broccoli|
- SESAME MAYONNAISE
- In a food processor with a metal blade process egg, yolks, rice vinegar, soy sauce and mustard for 1 minute.
- With the motor running slowly drizzle in the sesame oil then the vegetable and olive oils.
- Season to taste with chili oil.
- Makes about 3 cups, more than you need for the Spicy Sesame Noodle Salad.
- NOODLE SALAD
- Cook brown rice noodles according to package directions. Drain, rinse with cold water, and drain well.
- Sprinkle onions over the noodles then fold in 2 cups of sesame mayonnaise.
- Reserve some vegetables for garnish if you like. Fold remaining vegetables into salad and stir to combine. Refrigerate until ready to serve.
- Transfer to serving dish and garnish with the reserved vegetables or chive blossoms. Serve at room temperature.