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I’ve been making this recipe from here for what feels like 10 years! Such a crowd pleaser! People constantly ask me to make it. I always add a tomato and sometimes prosciutto. It’s even better the 2nd day.
Excellent! Very tasty, I made it with homemade chive spaghetti noodles. 1/3 semolina, 2/3 organic all purpose flour. Super tasty!
I made this tonight here in the Sierras, on a warm summer night. I used whole wheat thin spaghetti, extra peanuts, cilantro, peppers and added garlic, salted shrimp. So yummy and great up her where I I have limited access to ingredients. Anyone can have some frozen shrimp and nuts to add pisazz to a meal. All of the textures in a salad make it fabulous.
I’m so glad you liked it Jill!
I made this yesterday for a Canada Day BBQ pot luck. A few attendees have food allergies so I separated the nuts and veg in various containers which allowed them to add the ingredients as the chose. When they were done I tossed all ingredients as posted and I must say, it was absolutely wonderful! This morning I received requests for the recipe and I forwarded your URL. Thank you Elise!
Great Pam, I’m so glad everyone liked it!
I made this on Friday but left out the red peppers. I loved this pasta! Will make again. Thank you again Elise for another great recipe.
Hi Jenny, I’m so glad you liked it! Isn’t it easy?
The best recipes are the easy ones. Look forward to trying many more of your wonderful dishes. I make your food so much that my daughter comments ‘What did Elise make for dinner tonight’? :)
How would you prepare some grilled chicken to go along with this noodle salad?
hi could you add a couple tablespoons of peanut butter (as I saw some added tahini) ? or would it be too thick and not light and refreshing? thanks!
Hi Betsy, I might try 1 Tbsp of peanut butter to start and see how you like it!
I forgot to say I also added a cooked, diced chicken breast to this. Yummy!
I used Chinese noodles instead. This is a delicious recipe. My hubby really liked it. I wonder what it might be like served warm with shrimp. Hmmm. Maybe I will try that sometime.
I made this recipe but found just a sprig of fresh cilantro would be better and no sesame seeds. Those with dentures found the seeds got between the denture and the gums, irritating. Otherwise I loved it the sauce was delicious and I used Lancia Spaghettini noodles, was great
This was so yummy delish Elise! I made a smaller amount of pasta when I made it…hubby was working that night and I was eating solo…so I had some sauce leftover. I used it the next day on a cold rice salad with stir fried tofu! Another winner! Thank you so much for all your super inspiration!
A perfect use for the gluten-free brown rice spaghetti that I bought by accident! I used up an old lime and included a little sriracha in the dressing, and added shredded cabbage with the other veggies. I’ll definitely be making it again, because not only did it turn out AWESOME (thank you, Elise!), I also have an entire pound and a quarter left of that danged spaghetti… not that I’m complaining, now!
This is a fantastic salad recipe. Made it for a BBQ and everyone loved it. I added 1 clove of crushed garlic to the dressing after heating and it was a nice addition.
I love this recipe and have made it many times. I want to bring it to school (I’m a teacher) tomorrow for a potluck, but must leave out the peanuts since many students have an allergy. What do you recommend replacing it with – maybe almonds or cashews? Or just leaving nuts out entirely?
Hi Claire, I would leave the nuts out entirely, the salad will not suffer.
Great, thanks for the quick response! I’ve been a lurker for about 8 years, and yours is a daily go-to site for me. Many of your recipes have become oft-requested family favorites, especially the tuna-arugula pasta, the tuna noodle casserole, and this dish! Thank you so much for your wonderful, tried-and-true recipes and stories about your family.
This is one of my favorite salads of all time. It’s good, light and so easy to make.
I love cold sesame noodles and this recipe is easy to prepare and delicious. It has been hot here in Walnut Creek, CA (around 100F today) so I made this for dinner last night. I used 9 oz. of soba buckwheat noodles as that was what I had in the pantry. Will definitely make it again. Might add a couple of cups of cut up chicken next time. And you can always play around with the vegetables (peas pods, bean sprouts, julienne-cut carrots, etc.)
Yet another party favorite from your amazing recipe collection.
No left overs and several requests for recipe secret!
Thanks for always brightening everyone’s meals!
LOVE LOVE LOVE your website! :)
Thanks! So glad you are finding the site useful. :-) ~Elise
Tried this last week & loved it!…Tasty & refreshing. :)
I make this recipe all the time, since first discovering it here a couple of years ago. I always serve it with the Ginger Soy Whiskey Chicken from Steamy Kitchen, which is a great asian-fusiony complement. This is a great dish for dinner parties because you can make it in advance, it doubles easily and makes a lot, and everyone LOVES it. Elegant, creative, yet accessible.
I made this salad too and I loved it. I think I’ll try it with some chicken and maybe mango next time.
Thanks so much Elise! I love your blog :)