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
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
In This Recipe
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.