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Recipes | Asian Noodle Salad with Toasted Sesame Dressing

Asian Noodle Salad with Toasted Sesame Dressing

I have taught a class called "Whole Foods Salads" many times, and Asian Noodle Salad is often the favorite dish.

Prep time: 20 to 25 minutes
Makes 4 to 6 servings

Salad

  • 1 (8-ounce) package soba noodles
  • ¼ cup sesame seeds
  • ¼ cup chopped cilantro leaves

Dressing

  • 2 tablespoons toasted sesame oil
  • 3 tablespoons tamari or shoyu
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon hot pepper oil

Optional Additions

  • Chives
  • Chopped red cabbage
  • Finely sliced radishes
  • Sliced scallions

Cook soba noodles according to package directions. Drain and rinse in colander. Toast sesame seeds by placing in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop and begin to change color. Remove and set aside. Combine dressing ingredients in a small bowl; whisk together. Place drained noodles in a large bowl. Add dressing, sesame seeds and cilantro; toss gently. Add chopped vegetables, if desired, and toss again.

For babies 10 months and older: Reserve some plain noodles and cut up into small pieces.

Variation for children: Omit hot pepper oil in dressing. Some children may prefer plain noodles without any dressing and cut-up vegetables on the side.

Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008. 

 

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