Peanut noodle salad is a dish that I’ve had hundreds of ways – some bad, some good. This recipe pretty much takes the cake for being the easiest to prepare and the tastiest. A few problems I’ve found with making this dish in the past is the stickiness of the noodles and the thick sauce combining to make a mushy mess that was not appealing to the eye or the palate. By using regular spaghetti noodles, the problem was pretty much solved. This vegan peanut noodle salad is perfect as a main course (perhaps with a little grilled tofu satay) or as a side dish/appetizer. Warning: its addictive, so don’t be surprised if you eat noodle salad for 5 days in a row. We won’t judge.
First you'll want to boil the pasta. Fill a pot 2/3 of the way with water and put in the salt. Bring to a boil and cook the pasta until done. Then, strain the hot water off of the pasta and rinse with cold water. This will keep your pasta from being sticky and overcooked. After you have done this, toss the cold pasta with a few drops of sesame oil so that it doesn't get sticky.
In a medium mixing bowl, combine all of the sauce ingredients and whisk together until well combined. For this step, I like to use an immersion blender, but some really fast whisking or a blender will do the trick just fine.
In a large bowl, toss the pasta with the chopped veggies and then begin adding the sauce. I have found that this recipe calls for about 4/5 of the sauce (you will have a few ounces left over - use it for salad dressing or dipping sauce another day!). Toss everything together so that the pasta and veggies are well-coated. Chill for 10 minutes and serve with sesame seed garnish.