Mmm sesame noodles. There is just something so satisfying about a plate of Cold Sesame Noodle Salad. It’s kind of like my summer comfort food.
When Ryan and I go out for a quick sushi lunch we usually visit a local conveyor belt sushi place. We like it, especially with Kellan in tow, because we can sit down and start eating right away. No need to wait for a server. No need to wait for the kitchen to cook our food. Sit down. Grab. Eat. Pay. Go.
It’s a very convenient dining style when you’ve got a 21 month old.
Is that right? 21 months?
When did he get to be 21 months?!
Ahhh time really does go fast when you’re an adult.
I hear it goes even faster after you turn 30.
Which I will be doing in October.
Conveyor belt sushi can be a tricky game. You see the sushi chef put something on the belt that you really want and you wait. And you watch as it passes by each table hoping that the person right before you won’t snag it before you do. And that has happened to me many times, and always with sesame noodle salad. But once I finally get some. I’m in heaven. It’s light. It’s refreshing. And so so flavorful.
And it’s not just me that loves it, Kellan loves it too.
And if a salad can please both an adult and a toddler. Well that, my friends, is what we call a win.
Cold Sesame Noodle SaladPrint Recipe
- 1 ( 13.75 ounce) package whole grain thin spaghetti noodles
- 3 tablespoons soy sauce
- 1/4 teaspoon sesame oil
- 2 tablespoons rice vinegar (white vinegar will work as well)
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 1 tablespoon roasted sesame seeds
- 1 carrot, grated
- 3 green onions, diced
Cook noodles according to package directions. Drain and run under cool water. Let drain again.
While noodles are cooking whisk together soy sauce, sesame oil, vinegar, ginger, garlic and sesame seeds in a large bowl.
Place cooled noodles into bowl. Add in grated carrots and diced green onion. Toss to coat. Cover and refrigerate for at least 1 hour. Serve.