Whenever I'm invited to a potluck or picnic, this is my go-to recipe. You can make it ahead of time and use whatever veggies are in season.
Try snow peas, roasted peppers, grilled eggplant, carrots, broccoli, bean sprouts, you get the picture.
You can easily substitute gluten-free noodles. Then you have a gluten-free, dairy free, vegan dish. Everyone can eat it!
The sauce takes a few special ingredients, but even our little grocery in Ely carries most of this stuff.
Sesame Noodles for your Potluck
- 1/4 cup sesame oil or vegetable oil
- 3 T dark sesame oil
- 7 T soy sauce
- 3 T balsamic vinegar
- 3 1/2 T dark brown sugar
- 2 tsp salt
- 2 tsp chili oil
- 1 T minced ginger
- 1 garlic clove, finely chopped
- 1/4 cup chopped cilantro
The Noodles and Veggies
- 2 lb veggies (asparagus, carrots, red bell pepper, etc.)
- 1 package noodles - almost any work
- 10 scallions, including the firm greens, thinly sliced
- 1/4 cup sesame seeds, toasted until lightly browned
Mix the marinade ingredients together, stirring to dissolve the sugar.
Bring a large pot of water to a boil. Add salt and your chopped veggies if they need blanching. Cook until bright and tender but still firm, just a few minutes. Scoop the veggies out, rinse under cold water, and set on a towel to dry.
Add noodles to the boiling water. Boil until tender, but not overly soft. Pour noodles into a colander and immediately rinse under cold water. Shake off the excess water.
Toss the noodles with the marinade and most of the scallions, sesame seeds, and veggies. Mound them in a bowl or on a platter, then garnish with the remaining scallions and sesame seeds.