# Sesame Noodle Salad (Funchoza)
**Sesame Noodle Salad** is a simple, refreshing dish brimming with vegetables and delicious flavors. Easy to whip up, this colorful salad is an ideal accompaniment to any meal.
For those seeking a classic pasta alternative, consider trying our Tri-Color Pasta Salad Recipe or the Chicken Salad With Grapes.
**Recipe Details**
“I love preparing this Sesame Noodle Salad because of its wonderful taste. This is one of those salads that you’ll find yourself wanting seconds of. Consider serving it at your next summer get-together or holiday event.”
– **Taste**: A delightful blend of tangy and sweet, enhanced with rich soy sauce and garlic.
– **Texture**: Soft rice noodles perfectly balance the crunchiness of the vegetables.
– **Time**: Takes just 25 minutes to prepare.
– **Ease**: This recipe is straightforward with minimal prep, making it an excellent choice for preparing ahead of time, as the flavors intensify after sitting overnight.
**What You’ll Need**
– **Rice Noodles** – Gluten-free, thin noodles with a chewy bite.
– **Vegetables** – Yellow Bell Pepper, Red Bell Pepper, Carrots, and Garlic Clove to enhance flavor and crunch.
– **Soy Sauce** – Provides umami; you can opt for regular or low-sodium.
– **Peanut Oil** – Replaceable with any high-heat cooking oil.
– **Sugar** – Balances the dressing’s saltiness and tang.
**Add-ins and Substitutions**
– **Other noodle options** – Angel hair pasta or thin spaghetti can replace rice noodles. For a thicker alternative, consider udon.
– **Gluten-free alternative** – Tamari sauce can replace soy sauce to keep this dish gluten-free.
– **More vegetables** – Feel free to add snow peas, bean sprouts, cabbage, cucumber, or edamame.
– **Sweetener alternatives** – Swap refined sugar for honey for a natural touch.
**How to Make Sesame Noodle Salad**
1. **Prep the vegetables:** Julienne the carrots and bell peppers.
2. **Soak the noodles:** Boil water, immerse rice noodles for 5-6 minutes, then drain.
*Pro Tip:* A sieve makes draining rice noodles efficient.
3. **Mix the sauces:** In a bowl, combine sugar, vinegar, and soy sauce. Heat sesame and peanut oil in a pan.
4. **Heat the oil:** In a skillet, heat the oils until they start to smoke, then pour over the bell peppers, carrots, and garlic in the bowl.
5. **Combine oil and veggies:** Mix the hot oil with the vegetables thoroughly.
6. **Mix and chill:** Add the soy sauce mixture and rice noodles, toss well, and serve chilled.
**Recipe Tips**
– **Choose a high smoke point oil:** Consider oils such as peanut, canola, or avocado for high-heat preparation.
– **Use tongs for mixing:** When combining the hot pasta with vegetables, using tongs will facilitate even mixing while keeping your hands safe.
- Chill- This Sesame Noodle Salad is best served cold, so allow it to refrigerate for at least 30 minutes before enjoying.
- Make it ahead- This salad is most flavorful if prepared the day prior. Giving it time in the refrigerator allows the dressing to permeate the vegetables more effectively.
FAQs
How long will sesame noodles last in the fridge?
Sesame noodles made with rice noodles can be stored in the refrigerator for up to 4 days. Keep in mind, the vegetables will become softer over time as they soak up the dressing, altering their texture.
What dressing do you use for cold sesame noodle salad?
The dressing for Sesame Noodle Salad is a tangy, umami mixture of soy sauce, sugar, and rice vinegar, enhanced by sesame oil and garlic.
Is funchoza gluten free?
Funchoza, made from rice noodles, is naturally gluten-free. For a completely gluten-free dish, substitute gluten-free soy sauce or tamari sauce.
Serving Suggestions
Fresh salads laden with vegetables and pasta make delightful side dishes with any meal. This Sesame Noodle Salad pairs beautifully with meats, sushi, seafood, and other salads.
- Meats: Serve this refreshing salad alongside Barbecue Pork Ribs, Smoked Chicken Thighs, Braised Beef Short Ribs (VIDEO), or Breaded Chicken Skewers.
- Salads: Pair it with other salads at gatherings, such as Shredded Carrot Salad, Cabbage Cucumber Salad, Kani Salad, or Asian Chicken Salad.
- Sushi: Complement this salad with your favorite sushi rolls like Salmon Skin Roll, Dynamite Roll, Shrimp Tempura Roll, or Spicy Salmon Roll.
- Seafood: Enjoy this Sesame Noodle Salad with Panko Crusted Salmon, Pan Fried Cod with Sautéed Vegetables, Crab Stuffed Mushrooms, or Cedar Plank Salmon.
Make This Recipe in Advance
Make ahead: Prepare this salad beforehand, cover it, and refrigerate it for a day before serving to boost the flavors.
Storing: Keep this Sesame Noodle Salad in an airtight container or a bowl covered with plastic wrap for up to 4 days.
Freeze: Freezing this salad is not suggested, as it may become mushy and soft upon thawing.
More Delicious Asian Dishes!
- Chicken Chow Mein
- Panda Express Mushroom Chicken (copycat)
- Shredded Carrot Salad
- Roasted Eggplant Salad
Chicken Chow Mein
Panda Express Mushroom Chicken (copycat)
Shredded Carrot Salad
Roasted Eggplant SaladThis recipe was initially posted on December 29, 2016, and has since been updated. This post may include affiliate links. Read my disclosure policy here.
Full Recipe Instructions
Sesame Noodle Salad (Funchoza)
This Rice Noodle Salad is a quick and refreshing dish packed with vegetables and flavor. Ready in just a few minutes, it’s an ideal side for any meal.from 1 vote
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Side DishCuisine:
AsianPrep Time: 25 minutes Total Time: 25 minutes Servings: 8Calories: 314kcal
Ingredients
- 1 6 oz package of rice noodles
- 1 yellow bell pepper
### Ingredients
– 1 yellow bell pepper
– 1 red bell pepper
– 2 large carrots
– 1 large garlic clove, grated
– 3/4 cup soy sauce
– 1/2 cup peanut oil
– 1/2 tsp sesame oil
– 4 tsp rice vinegar
– 3 tsp sugar
### Instructions
1. Slice the carrots and bell peppers into thin julienne strips.
2. Place the rice noodles in a bowl filled with boiling water, allowing them to soak for 5-6 minutes. Afterward, drain the water.
3. In a separate bowl, mix together the sugar, vinegar, and soy sauce until well combined. Meanwhile, begin heating the sesame oil in a pan.
4. In a large mixing bowl, add the bell peppers, carrots, and grated garlic.
5. Heat the sesame and peanut oil in a skillet over high heat until it begins to smoke.
6. Carefully pour the hot oil over the vegetables and quickly toss them using tongs.
7. Add the soy sauce mixture and rice noodles to the bowl, tossing everything together until combined. Serve chilled.
### Notes
This salad achieves its best flavor the next day. Allowing it to rest in the refrigerator overnight enables the dressing to fully absorb into the vegetables.
### Nutrition
– Calories: 314 kcal
– Carbohydrates: 42.8 g
– Protein: 3.4 g
– Fat: 14.1 g
– Saturated Fat: 2.4 g
– Sodium: 1437 mg
– Fiber: 1.7 g
– Sugar: 4.2 g
