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.
Elise's Sesame Noodles
Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.
44 Reviews for Elise's Sesame Noodles
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.
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.
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.
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.