When catering outdoor events in warm weather, cool menu sides are a good choice. This Sesame Noodle Salad is my go-to for tropical themed events, and I often use it in place of a hot rice dish to accompany grilled foods. The flavors of sesame oil, soy sauce, cilantro, and a touch of heat from chili flakes complement dishes like teriyaki or pineapple chicken, hibachi steak, kalua pork, and guava habanero baby back ribs.
Sesame Noodle Salad
An excellent side for a tropical themed party.
Serves 30
8 ounces snow peas sliced on a diagonal 2 cups carrots shredded
2 pounds thin spaghetti 1 cup red bell pepper
2 tablespoons sesame oil 1 cup sliced celery
½ cup soy sauce 1 bunch cilantro chopped leaves only
2 tablespoon red chili pepper flakes 2 ounces sesame seeds toasted
1 teaspoon black pepper 1 bunch green onions chopped
2 cups sesame dressing
Blanch snow peas in a large pot, bringing 8 quarts of water to a boil and add salt. Have a small bowl of ice water ready. Put sliced snow peas in a strainer lower into boiling water for 2 seconds and lift out then set in ice water until cool. Drain off water and pat snow peas dry.
In the same boiling water, cook noodles 8 minutes. Rinse with cool water and allow to drain completely. Work sesame oil through the noodles to coat and set aside.
Combine soy sauce, red chili flakes, black pepper and sesame dressing in a very large bowl. Toss in noodles, all vegetables including and sesame seeds. Chill before serving.
SESAME DRESSING Makes 16 ounces
1½ cup distilled white vinegar 1 teaspoon crushed garlic
1 cup packed dark brown sugar 3 tablespoons soy sauce
¼ cup sweet chili sauce 2 teaspoons dry mustard
1 tablespoon black pepper 2 tablespoons dark sesame oil
1 tablespoon red chili pepper flakes ¾ cup salad oil
1 teaspoon fresh ginger
Bring vinegar, brown sugar, chili sauce, pepper, dried chili flakes to a boil in a medium sauce pan.
After boiling 10 minutes, remove from heat. Add ginger and garlic. Cool to room temperature.
In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).
Slowly pour in sesame oil and vegetable oil into the bowl, whisking vigorously until combined.
CATERING NOTE: Save a few of the vegetables and some sesame seeds to garnish the top.
Keeping salads fresh and cool before serving is important for food safety and quality. My trick is to pack prepared Sesame Noodle Salad in zip-top bags and place them in a cooler with ice. Bring a serving bowl and garnishes to assemble prior to service on site. Set your serving bowl over a container of ice to keep it below 40 degrees Fahrenheit.
Sesame Noodle Salad Platter