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Asian Noodle Salad with Toasted Sesame Dressing I have taught a class called "Whole Foods Salads" many times, and Asian Noodle Salad is often the favorite dish. Prep time: 20 to 25 minutes
Makes 4 to 6 servings Salad - 1 (8-ounce) package soba noodles
- ¼ cup sesame seeds
- ¼ cup chopped cilantro leaves
Dressing - 2 tablespoons toasted sesame oil
- 3 tablespoons tamari or shoyu
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon hot pepper oil
Optional Additions - Chives
- Chopped red cabbage
- Finely sliced radishes
- Sliced scallions
Cook soba noodles according to package directions. Drain and rinse in colander. Toast sesame seeds by placing in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop and begin to change color. Remove and set aside. Combine dressing ingredients in a small bowl; whisk together. Place drained noodles in a large bowl. Add dressing, sesame seeds and cilantro; toss gently. Add chopped vegetables, if desired, and toss again. For babies 10 months and older: Reserve some plain noodles and cut up into small pieces. Variation for children: Omit hot pepper oil in dressing. Some children may prefer plain noodles without any dressing and cut-up vegetables on the side. Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008.
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