Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York. Source: EatingWell Magazine, Summer 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

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  • Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

  • To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Tips

Make Ahead Tip: Prepare through Step 2, up to 2 hours in advance.

Nutrition Facts

340 calories; 12.4 g total fat; 1.5 g saturated fat; 542 mg sodium. 322 mg potassium; 50.2 g carbohydrates; 9.5 g fiber; 4 g sugar; 12 g protein; 1077 IU vitamin a iu; 40 mg vitamin c; 68 mcg folate; 135 mg calcium; 5 mg iron; 130 mg magnesium;

Reviews (45)

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46 Ratings
  • 5 star values: 35
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/21/2017
Great flavor and super easy! I added shredded carrots which was a wonderful addition. Will definitely make this again! Read More
Rating: 3 stars
08/28/2014
Spaghetti? Really? Ok so this should not be made with spaghetti. I really don't understand why the author of this recipe would suggest it. Soba noodles are the right noodle for this recipe. Also there needs to be some more green in this. The carb-to-veggie ratio is pretty terrible. I'm thinking of maybe adding some chinese cabbage Once you switch out the spaghetti for soba this is a pretty nice recipe. It still needs some tweaking though. Cons: Not enough green spaghetti Read More
Rating: 4 stars
07/09/2014
simple but good In addition to the garlic and ginger I added a touch of honey and lime juice (as well as the rice wine vinegar) to the dressing as I found it a bit unbalanced. Also a thinly sliced red chili pepper added a bit extra zing. Hubby liked it and it will go on the rotation. Pros: clean taste easy to prepare Read More
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Rating: 3 stars
07/22/2013
I Liked It...but would make some changes. The only thing I did differently the first time around was boiled the snow peas for maybe two minutes. Then I drained them and ran them under cold water. I don't like mine raw. Next time I would give the noodles longer to drain so that they don't water down the dressing. I would use more scallions as well. I thought it was tasty but I might try adding the ginger and garlic to the dressing someone else suggested. Pros: Perfect summer salad. Light cold and tasty Cons: Prep was not as easy as I thought and will be longer with my changes. Lots of chopping. Read More
Rating: 4 stars
01/16/2013
De-Lish! Instead of eating the veggies raw we decided to saute them in a very small amount of olive oil. We added the noodles the whisked mix and toasted sesame seeds to the veggies in the pan. Mmm Mmm Good! We paired this dish with Artisan Fresh Herb & Garlic Focaccia Pull Apart Bread. The entire family was happy:) Read More
Rating: 2 stars
01/11/2013
Needed to add lots to give flavor This recipe was super quick and easy with lots of healthy ingredients however it needed something- for sure. I added ginger garlic thai peanut sauce- anything to add some flavor. It still wasn't enough. I really liked the idea of this recipe so I think I'll try it again with some lean asian seasoned beef (think beef brocolli) and for a vegetarian teriyaki soaked tofu. Pros: Easy Healthy Fast Cons: Bland needed more flavorful ingredients Read More
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Rating: 4 stars
01/08/2013
Note: stir fry peas bell onion. Add1/2 tsp ea. crush garlic & ginger to dsrg. Halve noodle & dsrg. Read More
Rating: 1 stars
11/07/2012
A recipe that needs a lot of tweaking I tried this recipe based on the number of stars from previous reviews. I did not read the reviews one by one. You will find that the most common comment was I used this instead of that and it was good! In my opinion the recipe requires to much tweaking to taste good. I'm sorry but the recipe on it's own does not taste good. Read More
Rating: 1 stars
09/17/2012
Question about soy sauce amount What is the ACTUAL amount of soy sauce in the recipe? 1/2 cup is surely a mistake for only a pound of pasta. For 8 servings the sodium figures out to about 2000mg/serving and you only list 500mg so this must be about 4X too much soy sauce? And yes I looked at a Low Sodium soy sauce bottle to make my calculations. Read More
Rating: 2 stars
02/29/2012
Has great potential I tried this tonight and felt it was too heavy on the soy sauce. I think all of the ingredients go together very well but the soy sauce overpowered the taste of the other ingredients. I had to drizzle it with honey to tone down the soy sauce. Next time I make this I will cut the soy sauce in ahalf. Pros: Great indredients to mix together. Cons: Too much soy sauce Read More
Rating: 5 stars
10/30/2011
My elderly mother who is a diabetic absolutely loves this dish. I make it with soba noodles whenever I can. Very versatile-can use different veggies. We like to add bean sprouts. Gayle Truckee CA Read More
Rating: 5 stars
10/30/2011
I didn't like this. at all. The flavor was "meh" at best. I think the number one bad idea was whole spaghetti. It just made the whole thing inauthentic. I served it. The kids and hubby picked at it. I threw it out. Jac Houston TX Read More
Rating: 5 stars
10/30/2011
I thought this was great and so quick and easy to make! I added a bunch of blanched matchstick carrots omitted the sesame seeds and warmed everything slightly in a pan since it was a cold day. Also squeezed fresh limes over to taste and used a sprinkling of ground red pepper since I didn't have crushed. Love the sesame/ lime flavor! Susanna Austin TX Read More
Rating: 5 stars
10/30/2011
I make this recipe over and over again and have shared it with friends and family. I add shredded carrot cabbage broccoli what ever I have on hand in the refrigerator and sometimes shrimp. Be sure to use the "lite" soy sauce - regular is too salty. Anonymous Tampa FL Read More
Rating: 5 stars
10/30/2011
Awesome dish although I did tweak it no crushed pepper and added about a Tablespoon of garlic. Yummy! Krissy Mchenry IL Read More
Rating: 5 stars
10/30/2011
I thought was good not as good as I expected. Better the next day and I added a bit of feta cheese the next day to give a different flavor. Seems like it is missing something. Julia Read More
Rating: 5 stars
10/30/2011
It was excellent! My only suggestion would be to leave the crushed red pepper on the side because it can make the dish very spicy and some of my kids would not eat it while others enjoyed the spicy! Erin Dallas TX Read More
Rating: 5 stars
10/30/2011
Picture looks good but it did NOT taste good. Too much sesame oil flavor. I will not make again. RE Tulsa OK Read More
Rating: 5 stars
10/30/2011
They use buckwheat noodles for this in Korea. It's always better the second day because it gives the seasonings time to soak in the noodles. Anonymous Baton Rouge LA Read More
Rating: 5 stars
10/30/2011
I reduced the amount of soy and added ginger garlic and cane sugar to the recipe as someone suggested. I sauteed the veggies (omitting the peas altogether) in the liquid and added warm noodles to the sauce and served as a warm side. Yum! I will definitely make this again. Ashley Read More
Rating: 5 stars
10/30/2011
I added two tsp. natural cane sugar to boost the flavor and a tsp. of grated ginger. A good variation is to substitute frozen peas for the snow peas. Tastes just as good and isn't a trip to the store. jan San Jose CA Read More
Rating: 5 stars
10/30/2011
Tasty quick and even better the second day. I used Dreamfields pasta to boost the protein content. Will definitely make again. Barb Easthampton MA Read More
Rating: 5 stars
10/30/2011
My kids and I made this together (10 & 6 Years old) They loved making it and eating it I had to move it to keep them out of it. We used the rice vinegar instead of lime and used fresh cilantro. We also cooked the Bell pepper in the sauces. For an interesting twist we also added some mini Gnochis. I suggest trying your soy sauce first some are quite salty and then season accordingly. Christy Houston TX Read More
Rating: 5 stars
10/30/2011
I love this recipe but I cut the soy sauce down a bit and added a tad more sesame oil. I gave it an excellent rating because not only does it taste great but it's a quick way to get something healthy. Julie A Jacksonville FL Read More
Rating: 5 stars
10/30/2011
This just tasted kind of salty and oily. I'm not sure what it's missing. (maybe more lime?) It tasted better the second day but I wouldn't make it again. Beth Milwaukee WI Read More
Rating: 5 stars
10/30/2011
This was really good. We added creamy peanut butter and some chopped ginger and garlic. I only gave a 3-star rating because it was quite salty even with reduced sodium soy sauce. I'd cut the soy sauce to 1/4 or 1/3 cup rather than the full 1/2 cup. Sally Newport VT Read More
Rating: 5 stars
10/30/2011
We made this and the only one who ate it was my 2 year old. The mixture of ingredients just isn't what we are used to. Anonymous Tucson AZ Read More
Rating: 5 stars
10/30/2011
I served it with the Teriyaki Pork Chops with Blueberry Ginger relish from Aug/Sept 2006 issue and all 8 of my dinner guests went away with copies of the recipes! It was a hit! Dianne New York NY Read More
Rating: 5 stars
10/30/2011
I make this at least once a month in the summer. A great company dish at a barbecue. Anonymous Read More
Rating: 5 stars
10/30/2011
I liked this recipe but I will make some changes next time. First I served it warm. That was tasty. The spaghetti was ok I might use a different pasta or somehow mix it differently next time. The spaghetti kind of rolled altogether and stayed all together so I thought with different pasta it would look better. I thought the sauce was alot I will make it but not use as much. I also think that was a lot of sesame seeds as they are expensive either not needed or use less. I just forgot the crushed red pepper as I did not have any in the house anyway. Lots left over for the next day or two. Read More
Rating: 5 stars
10/30/2011
I have served this numerous times love the taste ease of preparation and the flexibility. I have added edamame carrots whatever is in the fridge so to speak. Everyone to whom I have served this has asked for the recipe. Read More
Rating: 5 stars
10/30/2011
I was really excited to try this recipe but it did not live up to my expectations. The flavor was rather flat and the textures were just alright. My husband and I served it with salmon and both of us agree that we won't be trying these noodles again. Read More
Rating: 5 stars
10/30/2011
This recipe is just excellent I had my Chinese neighbors over for dinner they loved it. They also asked for the recipe I was just amazed they are Chinese why would they want the recipe. I guess it's because I topped it off with Parmesan cheese. Thank you so much I love all your recipes. Read More
Rating: 5 stars
10/30/2011
Instead of using the 2 tbsp of canola oil I substituted 2 tbsp. of almond butter. I don't eat peanut butter so I use almond butter instead. It gave it more flavor and thickened up the dressing. Read More
Rating: 5 stars
10/30/2011
I was a bit skecptical of trying this recipe but I gave it a shot and I got to say it was awesome. My wife and I both loved it and will be making more of this in the future for sure! Read More
Rating: 5 stars
10/30/2011
This was very good. Made great lunch for a few days. I added mung bean sprouts and then ligthly stir fried the sauce and vegetables with chicken. I then tossed sauce with the noodles. Yummy! I like my food spicy and a little sweet so I will add more chili flakes and a touch of brown sugar next time. Read More
Rating: 5 stars
10/30/2011
Good dinner - great for leftovers! However instead of Sesame Noodles think more along the lines of Lo Mein as that's closer to how it turns out. Also go easy on the sauce it can turn a bit salty if you're not careful. Add lots of veges - whatever you have laying around the kitchen. Seriously the more the better! Read More
Rating: 5 stars
10/30/2011
I started with the original recipe but modified it based on hubby's feedback. Now I make it with rice noodles (will be trying soba today) blanched matchstick carrots @ frozen peas cilantro and shredded lean ham. I don't use peanut butter just sesame oil vinegar soy sauce and water in the dressing (with red pepper flakes of course). My husband asks for it again and again and again but it was not much of a hit at the pot-luck.:( Of course this modified recipe is kind of different from Elise's noodles but heh that's life! Read More
Rating: 5 stars
10/30/2011
This dish is awesome. I added a little extra low sodium soy sauce along with crushed pepper. I also added both the rice wine and lime juice. Blanched broccoli goes great in this dish as well. The broccoli soaks up the juices nicely. This is awesome for leftovers as well. If you think this dish is bland or blah then you must not have taste buds. Read More
Rating: 5 stars
10/30/2011
My husband had three bowls so I guess that says it all!:) I didn't find the sauce to be too salty at all but made a bit more to better coat the noodles. I had a partial bag of cole slaw in the fridge bamboo shoots and black mushrooms that I sauteed a bit in sesame oil and added to the mix. Delicious! Read More
Rating: 5 stars
10/30/2011
Loved this dish. I added some chicken and peanuts as well. Very tasty! Read More
Rating: 5 stars
10/30/2011
I'm quite picky when it comes to Asian cooking. I lived in Hawaii for years and I suppose I have a biased palate. This did not live up to my expectations. It was good but not delicious. We also cannot have anything with wheat so I used rice noodles like many Asian places do. The noodles cooked perfect but I think the dish needed just a little something else. Not sure what cuz I'm not a professional chef.:) Read More
Rating: 5 stars
10/29/2011
I added garlic and ginger paste to the dressing and it was delicious! Read More
Rating: 4 stars
10/29/2011
Great but very spicy I really liked this recipe. I changed it up a bit by adding 1 tablespoon lime juice and 1 tablespoon rice vinegar in place of the 2 tablespoons of rice-wine vinegar (which I didn't have) frying up 2 cloves of garlic until fragrant then adding the veggies in a little sesame oil and soy sauce and frying until tender and serving everything warm. It turned out very yummy but very spicy. I love spicy but this was a bit too much for even me. I would at least half the amount of crushed red pepper if you're not into very spicy food. Read More
Rating: 4 stars
10/29/2011
Tasty Noodles with a bite This dish was good. I wasn't really clear on if it was meant to be served hot or cold so I went with slightly warm. I sauteed the veggies a couple minutes ( since that wasn't mentioned either) and added shredded carrot and broccoli to make it a little more hearty and healthy. Read More