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. People asked for the recipe and asked me to make it again. Now, the gluten free version, is my annual contribution to our Block Party.
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Mayonnaise is a simple concoction of eggs and oil, easily made with an immersion blender. Have you ever made it? Velvety, smooth homemade mayonnaise is one of those basic recipes everyone should try, just to know you can do it.
I make many different versions of mayonnaise but I am always a little surprised at how thrilled people are when they taste homemade mayonnaise. My basic mayonnaise recipe is posted as part of this recipe for banderillas, a favourite Spanish tapa. Homemade chipotle mayonnaise is nothing like the fast food version and is simply amazing on grilled vegetables, tacos and more. In this salad recipe the dressing is a sesame mayonnaise.
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. The recipe on that page is Pasta with Fresh Sorrel and Feta.
From Everyday to Gourmet for Spicy Sesame Noodle Salad
In the summer I love garnishing plates with edible flowers and fresh herbs. This recipe uses chives so a natural garnish is the flowering blossoms of the chive plant. With a good pair of kitchen scissors, or if you are fortunate enough to have a pair of herb scissors, it takes less than one minute to create a gourmet presentation. I usually add edible flowers too, because they are right there beside the chives. If you want to learn more on that topic read this post titled How to use edible flowers in the kitchen.
This recipe is adapted from one of the Silver Palate cookbooks by Julee Rosso and Sheila Lukins. These cookbooks were my Go To resource for recipes and ideas during my early days in the kitchen.
Even if you do not have fresh herbs or edible flowers you can put this recipe for Spicy Sesame Noodle Salad on your list of crowd-pleasing dishes for the summer. Let me know in the comments below what you thought of the 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.