

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.
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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.
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.
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.
SESAME MAYONNAISE |
1 egg |
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) |
NOODLE SALAD |
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 |
Ingredients |
Directions |
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