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Sesame Noodle Salad

4.3
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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
160 min
SERVINGS
8 servings
Lunch
Sesame Noodle Salad
Ingredients
  • 1 pound fresh thick Chinese wheat noodles
  • 1/4 cup ketchup
  • 3 1/2 tablespoons sesame oil
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons lime juice
  • 1/4 cup chopped green onion
  • 2 carrots, peeled and shredded
  • 1 small zucchini, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon crushed red pepper flakes
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt, and then place it on the stovetop over high heat to bring the water to a vigorous boil. As soon as the water reaches this boiling point, add the Chinese noodles and immediately return it to a rolling boil. Continue to cook the noodles without covering them, stirring occasionally, until they have reached the desired level of doneness, approximately 5 minutes. Remove the noodles from the heat and pour them into a colander placed in the sink to drain thoroughly.
2
Next, rinse the noodles under cold running water several times to rapidly cool them down, and then drain them again.
3
In a large serving container, combine the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice in a bowl, whisking the ingredients together until the brown sugar has fully dissolved. Place the cooked noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently stir to ensure that every component is well-coated with the dressing. Refrigerate the salad for at least 2 hours before serving.