Spicy Sesame Noodle Salad
Spicy Sesame Noodle Salad is unique with a decidedly Asian dressing that is velvety smooth with a bit of heat and a hint of citrus.
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Servings: 12 people
Ingredients
SESAME MAYONNAISE
- 1 egg
- 2 egg yolks
- 2½ tablespoon rice vinegar
- 2½ tablespoon gluten free soy sauce
- 3 tablespoon Dijon mustard
- ¼ cup Oriental sesame oil
- 1 cup olive oil
- 1 cup vegetable oil
- ½-1 teaspoon Asian chili oil or Tabasco sauce
- 1 teaspoon orange zest finely chopped
NOODLE SALAD
- 1 lb gluten free spaghetti or thin linguini cooked according to package directions, rinsed and cooled
- ½ cup chopped chives or green onions
- 2 cups blanched green beans, snow peas, asparagus or broccoli cut into bite size pieces
Instructions
SESAME MAYONNAISE
- In a food processor or immersion blender process egg, yolks, rice vinegar, soy sauce and mustard for 30 seconds.
- With the motor running slowly drizzle in the sesame oil then the vegetable and olive oils.
- Season to taste with chili oil. Set aside.
NOODLE SALAD
- Add chives and orange zest to noodles then fold in 2 cups of sesame mayonnaise.
- Fold vegetables into salad and stir to combine. Refrigerate until ready to serve.
- Transfer to serving dish and garnish with chive stems and blossoms. Serve at room temperature.
Notes
This recipe makes 3 cups of Sesame Mayo, more than you need for the salad. Use it up as a dip or in any salad using mayonnaise.
Cook noodles according to package directions. Drain, rinse with cold water, and drain well. This step prevents pasta from over cooking.