Sesame Noodle Salad with Sugar Snap Peas – Think the idea of comfort food only pertains to cold-weather dishes? This tasty, Asian-inspired summer noodle salad will change your perspective!
The suggestion of comfort food commonly elicits thoughts of steaming hot bowls of stew and large bowls of cheesy pasta. For me, once the red line on the garden thermometer burst above 80º F I start to crave summertime comfort food.
Yes! Heat and humidity and comfort food can be synonymous. Cool summer pasta salads bursting with flavor are what I think of as being the comfort food of summer. Well, that and ice cream…
Today, however, I’m not talking about ice cream. Instead, I have this tasty recipe for Sesame Noodle Salad with Sugar Snap Peas. It combines the toasty and nutty flavor of sesame seeds, along with a sweet, salty, and spicy Asian dressing. Add in crunchy sugar snap peas (fresh from my favorite local farm) and it’s summer salad perfection!
What to Pair with Sesame Noodle Salad
- Grilled Chicken, Steak, or Salmon
- Sesame Salmon
- Asian Eggplant
- Peanut Chicken Lettuce Wraps
- One Pan Honey Sriracha Chicken and Sweet Potato Skewers
Step-by-Step Photos for Making Sesame Noodle Salad
- 1/4 C canola oil or vegetable oil
- 5 Tbsp sesame oil
- 1/4 C light brown sugar, packed
- 4 Tbsp soy sauce
- 2 1/2 Tbsp rice vinegar
- 1/2 tsp sriracha sauce
- 1/2 tsp black pepper
Sesame Noodle Salad with Sugar Snap Peas
- 1 16 oz box angel hair pasta
- 1 1/2 C sugar snap peas, blanched and cut on diagonals (about 1/2 lb)
- 1 C sweet red bell pepper, thinly sliced (about 1 pepper)
- 1 1/2 C Carrots, finely sliced*
- 1/3 C green onions, thinly sliced
- 4 Tbsp sesame seeds, toasted
- black pepper to taste
- Bring the dressing ingredients to a boil in a small saucepan, remove from the heat, and then set aside to cool.
- Prepare the pasta per the package instructions so that it is al dente and then drain.
- Immediately toss together the pasta and the dressing. Allow the pasta to cool for approximately 15 minutes, and then transfer it to the refrigerator to chill for 1 hour.
- Blanch the sugar snap peas. First make an ice bath by placing 1-2 trays of ice cubes into a large mixing bowl and fill about halfway with water. Bring a pot of water to a boil. Drop in the sugar snap peas and cook for 1 1/2 minutes. Quickly drain the sugar snap peas and then immediately place them in the ice bath.
- Slice all the vegetables and set aside until the pasta is finished chilling.
- Toast the sesame seeds by placing them in a small skillet. Toast for 2-3 minutes on the stove-top over medium heat while stirring frequently to prevent burning. They are finished when they are golden brown. Once done, immediately transfer to a bowl so that they don't continue cooking.
- Once chilled, toss the vegetables into the pasta. Garnish with toasted sesame seeds. Serve immediately or store in the refrigerator for up to five days.
*Save time by purchasing pre-shredded carrots from the grocery store.