Sesame Noodle Salad Recipe

Cook noodles

Bring a large pot of salted water (use about 1 tablespoon salt per 4–6 quarts) to a rolling boil. Add lo mein noodles and cook until just al dente according to package instructions (usually 3–5 minutes). Drain and rinse briefly under cold water to stop cooking and remove excess starch. Toss with 1 teaspoon neutral oil to prevent sticking and set aside to cool.

Prepare vegetables: core and thinly slice the red bell pepper into strips. Shave the cabbage thinly (use a mandoline or sharp knife) to yield about 2 cups. Peel and shred the carrot (or use a julienne peeler). Thinly slice the scallions, keeping whites and greens separate: slice whites finely and slice greens on the bias into 1-inch pieces. Place all vegetables in a large mixing bowl with the cooled noodles.

Make the quick pickle: in a heatproof jar or bowl combine 1 cup rice vinegar, 1 cup water, 2 tablespoons sugar, and 1 teaspoon salt. Stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so onions are submerged, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate at least 1 hour. Drain before adding to the salad, reserving a tablespoon of pickling liquid if you want to thin the dressing later.

Whisk the dressing: in a medium bowl combine 3 tablespoons peanut butter, 3 tablespoons soy sauce, 3 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 tablespoons neutral oil, 1 tablespoon honey, 1 teaspoon sambal oelek, 1 teaspoon grated fresh ginger, and 1/4 teaspoon salt. Whisk together vigorously. Add 1–2 tablespoons warm water (or reserved pickling liquid) to reach a pourable consistency. Taste and adjust: add more lime for brightness, more soy for saltiness, or more sambal for heat.

Combine: pour the chili lime dressing over the cooled noodles and prepared vegetables in the large bowl. Add the drained pickled red onions and the scallion whites. Toss gently but thoroughly until every strand is coated. If the salad seems dry, add up to 1–2 tablespoons warm water or reserved pickling liquid to loosen.

Season and rest: taste and season with additional salt or black pepper if needed. Let the salad rest at room temperature for 10–15 minutes to allow flavors to meld (or chill up to 1 hour for a colder salad).

Garnish: just before serving, toss in half of the chopped peanuts and most of the scallion greens. Transfer to a serving bowl and sprinkle with remaining peanuts and 1 tablespoon toasted sesame seeds. Garnish with cilantro leaves and serve with lime wedges on the side.