Sesame & Ginger Noodle Salad

5 steps

Prep:30minCook:30min

Recipe courtesy of Ree Drummond

Updated at: Sun, 10 Aug 2025 18:39:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories703.1 kcal (35%)

Total Fat44.9 g (64%)

Carbs62.1 g (24%)

Sugars17.6 g (20%)

Protein21.4 g (43%)

Sodium885 mg (44%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 bunchfresh cilantro

chopped

0.5 headnapa cabbage

sliced

0.5 headpurple cabbage

sliced

0.5 bunchkale

leaves torn off the stalks and shredded

2 cupspeanuts chopped

½ cupolive oil

⅓ cuplow-sodium soy sauce

¼ cupoyster sauce

¼ cuprice wine vinegar

¼ cupbrown sugar

3 tablespoonsfresh ginger

chopped

2 tablespoonssesame oil

2 clovesgarlic

chopped

8 ouncesthin spaghetti

1 x 8 ouncecarrots

bag, julienne, fine - cut

1 x 6 ouncebaby sweet peppers

bag, seeded and sliced thinly into rings

1 x 4 ouncebean sprouts

bag

3english cucumbers

halved, seeds removed and sliced

3scallions

sliced

Instructions

Step 1

For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

Step 2

Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.

Step 3

For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.

Step 4

Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.

Step 5

Transfer to a large platter and serve.

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