Of all the things I make, this has been one of the most-requested for family gatherings, 4th of July barbecues, and beach weekends with friends for over 30 years. It was originally a deli-case item sold by a now-defunct grocery store, and I got the recipe in the 1980s from a former employee and scaled it down. It's so simple, but that's part of its appeal. I have made many great noodle salads that are spicy and full of veggies, but this very simple one is still the all-time favorite. —Denise in Seattle
Test Kitchen Notes
The recipe was really simple and quick to make, and I can tell why it’s a crowd-pleaser at gatherings. It is great for vegans and non-vegans alike, and it is not lacking in both flavor and texture. I used soba noodles and I loved the satisfying chew of the noodles punctuated by the crunch of the peanuts and carrots. I topped the salad with extra green onion for a pop of flavor and fresh green color. I wouldn’t shy away from the amount of sugar in the dressing if you’re serving this at a party. —Matt Lara
- Serves 6
- For the salad:
dry soba, somen, or ramen noodles
unsalted, dry-roasted peanuts, chopped
green onion, thinly sliced
toasted sesame seeds
- For the dressing:
seasoned rice wine vinegar
4 scant tablespoons
- Cook the noodles in boiling water 3 minutes. Drain and rinse with cold water; drain again. Place in a large bowl.
- Add the carrots, peanuts, green onions, and sesame seeds to the noodles and toss.
- Whisk together the rice vinegar, sugar, sesame oil, and soy sauce. Blend to dissolve the sugar. Toss the dressing with the salad.
- Serve immediately or chill briefly. Best served the same day it is made.