Spicy Sesame Noodle Salad

Spicy Sesame Noodle Salad

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Denise 0

"I have been making this recipe since 1998. Everyone enjoys it. It can be served warm or cold. To make it a main dish, I add cooked chicken pieces and prawns."
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2 h 20 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
  2. Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
  3. In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.


  • Cook's Notes
  • I use some chopped jalapeno instead of serrano peppers.
  • Can be made 6 hours ahead; or serve warm with chicken, prawns, or whatever you wish, to make a full meal.


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not very tasty or satisfying.

This is a pretty nice noodle salad. Ufortunately, I just think there wasn't enough linguini in relation to the vegetables, but that's easy enough to fix. I followed the recipe to the letter, e...

This was wonderful! I changed it a little I added a handful of cilantro and used yellow, orange and red baby bell pepper sliced thin. I served it with boneless skinless chicken breast marinated ...

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