Crunchy Black Sesame Noodle Salad
  • 3tablespoons black sesame seeds
  • 13-ounce nest sesame noodles
  • 2tablespoons extra-virgin olive oil
  • 1tablespoon sugar, honey, coconut sugar or agave nectar
  • 1tablespoon rice vinegar
  • 1tablespoon soy sauce
  • 1/2teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/8teaspoon ground black pepper
  • 1cup frozen, shelled edamame,steamed
  • 1cup fresh spinach leaves
  • 1/2cup peeled, sliced and quartered cucumber
  • 1/2cup sliced green onions
  1. Preheat the onion to 425 degrees. Spread sesame seeds on small baking sheet and toast 7-10 minutes, until fragrant, watching them carefully to avoid burning. Meanwhile, break up the noodles on a baking sheet and toast in oven for 5 minutes, toss and toast an additional 3 minutes. Remove seeds and noodles pieces from oven and cool.
  2. In a small bowl, whisk together olive oil, sugar, rice vinegar, soy sauce, sesame oil, salt and pepper until the sugar dissolves. Stir toasted sesame seeds into the dressing. In a large bowl, combine edamame, spinach, cucumber, green onions and toasted noodle pieces. Pour dressing over top and toss to mix. Serve immediately.