This Spicy Sesame Noodle Salad is my Block Party Salad. The first time I took it to our Block Party it was a smashing hit and people always ask for the recipe. Now I make it gluten free and no one knows the difference, except those that need a safe gluten free portion.
Mayonnaise is a simple concoction of eggs and oil that’s easy to make with an immersion blender or food processor. Have you tried it? It’s velvety, smooth and I think everyone should try the basic recipe at least once, just so you know you can do it.
I have a few variations of mayonnaise that I make yet I’m always a little surprised at how thrilled people are when they taste it. These are some of my favourites.
- Banderillas are a favourite Spanish tapa served with mayo.
- Homemade chipotle mayonnaise is nothing like the fast food version and it’s amazing on grilled vegetables, tacos and more.
- The sesame mayonnaise that’s part of this 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 is a little more than what is needed for the salad so try the leftovers as a dip for raw or grilled vegetables. If you are inspired it would also make a wonderful Asian chicken salad.
Cooking Gluten Free Pasta
I have had the most success with cooking brown rice pasta. I cook it for 9 ½ minutes, not 10. Once you realized rice noodles are not as forgiving as wheat noodles cooking them got easier. If you haven’t mastered cooking gluten free noodles you can read more tips in this post for Pasta with Fresh Sorrel and Feta.
Everyday to Gourmet – Spicy Sesame Noodle Salad
In the summer I love garnishing plates with edible flowers and fresh herbs. Chives are an ingredient in this salad so a flowering chive blossom is the perfect garnish. Just a quick snip 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 a Silver Palate cookbook, these books were my Go To resource for recipes and ideas during my early years learning to cook.
Let me know in the comments below if you made this Spicy Sesame Noodle Salad.
More Recipes – California Roll Salad and Appetizers
|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.