Toasting the noodles gives this salad a crunchy texture and tasty twist. Once you make it you’ll be hooked.
Crunchy Black Sesame Noodle Salad
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Ingredients
- 3 tablespoons black sesame seeds
- 1 3-ounce nest sesame noodles
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sugar, honey, coconut sugar or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup frozen, shelled edamame, steamed
- 1 cup fresh spinach leaves
- 1/2 cup peeled, sliced and quartered cucumber
- 1/2 cup sliced green onions
Instructions
- Preheat the onion to 425 degrees. Spread sesame seeds on small baking sheet and toast 7-10 minutes, until fragrant, watching them carefully to avoid burning. Meanwhile, break up the noodles on a baking sheet and toast in oven for 5 minutes, toss and toast an additional 3 minutes. Remove seeds and noodles pieces from oven and cool.
- In a small bowl, whisk together olive oil, sugar, rice vinegar, soy sauce, sesame oil, salt and pepper until the sugar dissolves. Stir toasted sesame seeds into the dressing. In a large bowl, combine edamame, spinach, cucumber, green onions and toasted noodle pieces. Pour dressing over top and toss to mix. Serve immediately.
