Print

Asian Sesame Noodle Salad -CaliZona

Approx 6 - 8 Servings

Ingredients

  • Spaghetti Pasta - I used brown rice
  • 1 Large Red Bell Pepper - fresh or roasted - julienned or diced - about 3/4 cup
  • 1 Small Yellow Bell Pepper - julienned or diced
  • 1 Carrot - julienned or sliced - about 1 cup
  • 3/4 Cup Chives or Green Onion - thinly sliced
  • 1 - 2 Serrano Chilies - minced
  • 1/2 Cup Cilantro - whole or roughly chopped
  • Black Sesame Seeds Optional

Dressing

  • 1/4 Cup+ 2 Tablespoons Toasted Sesame Oil
  • 1/4 Cup Tablespoons Brown Rice Vinegar
  • 1/4 Cup Tamari or to taste
  • 1 1/2 Teaspoons Garlic - finely minced - about 2 large Cloves
  • 1/4 Teaspoon Fresh Ginger Root - grated or microplaned - optional
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/8 Teaspoon Black Pepper

Other optional additions

  • Sliced Almonds
  • Red Cabbage
  • Red Onion
  • Red Chili Flakes

Instructions

  1. Roast the pepper on the stove top on medium high heat. A gas stove works the best but it will work fine on an electric stove.

  2. Char the peppers on all sides turning with a pair of tongs.

  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

  4. Take a paper towel and rub off the char. It’s alright to leave a little of the char.

  5. Slice in half and remove the seeds and stems.
  6. Make the dressing and set aside.
  7. Cook the pasta and let cool.
  8. When the pasta is cool, add the dressing, carrots, pepper, chives and serrano chilies to the pasta and stir in carefully.
  9. Top with black sesame seeds and enjoy!