A noodle dish that's high protein and gluten free, this Asian Sesame Noodle Salad uses black bean noodles forjust the right texture to stand up to a yummy almond butter vinaigrette.
When I first met my husband he was a bachelor (well sort of, but that story is for another time). His diet was weak at best and he considered a home cooked meal to be heating up two containers of refrigerated tortellini. We began dating during the summer months, which meant lots of day trips to the vineyards in the Shenandoah Valley. Like most men, he was intent on doing everything himself to impress me. Not realizing quite yet who he was dating, he thought it would be cool to pick up a few prepared foods at the grocery store to take on our little jaunts. Our local grocery store didn’t have the greatest selection but surprisingly he did a pretty good job. He usually came back with a baguette and cheese, a veggie tray with hummus, and a container of their Asian noodle salad. This salad was delicious. It was one of those salads where just looking at it you knew, oh this is not low cal. They made it with thick Asian udon noodles and a generous amount of sesame dressing. Boy did we love that salad. We ate a ton of it that summer…and it showed. We didn't realize how much it showed until the fall, when both of us were feeling a bit too snug in our jeans. We suspected it was due to our beloved noodle salad. Sadly, we decided to part ways.
Over the next 10 years I have experimented with lighter versions of our family favorite. I’ve used zucchini noodles, shirataki noodles, and kelp noodles. They were all decent substitutes, but none have come as close to the original as this version. The black bean noodles provide just the right texture to stand up to the almond butter vinaigrette. Of course it’s an added bonus that these noodles are low carb, high protein, and gluten free. You can make this salad with any veggies you have on hand. Sliced bell peppers and shredded carrots are traditional, but to celebrate spring I used shredded purple cabbage, asparagus, and fresh edamame. The almond butter sesame dressing is sweet and tangy perfection.
Perhaps you too will fall in love over a bowl of Asian Sesame Noodle Salad.
You'll love the nutty dressing on this Asian Sesame Noodle Salad. It's the perfect dinner for spring or summer! Tweet this
Asian Sesame Noodle Salad
- 1 big handful noodles, I used Explore Asian Black Bean Spagetti
- 1 cup fresh or frozen edamame
- 1 cup asparagus, chopped
- 1/4 head purple cabbage, sliced
- 2 scallions, chopped
- Seseame seeds, for garnish
- 1/4 cup almond butter
- 1/4 cup tamari or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon white balsamic or rice vinegar
- 1 tablespoon real maple syrup, honey or agave nectar
- 1 small clove garlic, peeled and minced
- 1 teaspoon minced fresh ginger
- Cook pasta according to package directions. Let cool in serving bowl.
- Thaw edamame, if frozen. Chop asparagus into bite site pieces and steam until crisp tender. I did this in the microwave for about 1 minute.
- Slice the purple cabbage into strips. I used my food processor and it was quick and easy. Slice up the scallions. Place all the veggies into the bowl with the cooled pasta.
- In a small bowl, whisk together the salad dressing ingredients until smooth. Add the dressing to the pasta and toss well until combined. Serve garnished with sesame seeds.