Every year at my daughter’s elementary school, they have a festival called “International Night”. All the kids (and sometimes the parents and teachers) perform dances, there is a big potluck of the most amazing food, and of course, a bake sale. This year I taught the third graders a Rumba to perform, and I danced Sevillanas with one of the dads… it was kind of spur of the moment, because my original partner got sick. He was a great sport!

¡Olé!

I also made white chocolate macadamia nut cookies for the bake sale. I am working on perfecting that recipe, so I will be posting soon about that. In all the chaos of trying to find a dance partner, I panicked when I realized I hadn’t thought about a potluck dish. Then DING! I remembered my default potluck dish – sesame noodle salad. I got this recipe from my friend Monica. It is so simple and delicious, so much so, that there are never any leftovers when I make it. It’s fast and easy, and makes a LOT.

Delish!

You don’t really need a lot of fancy ingredients, but there are few that you might not have on hand. Mainly, the sesame oil and chili oil. I now keep those handy for making sushi and fried rice, and this noodle dish, of course. They add such great flavor.

Some things you will need. Those are sesame seeds on the left.

I changed the recipe just a bit. Here it is:

Sesame Noodle Salad

• 1/4 cup Sesame Oil
• 1/4 cup Black Soy Sauce
• 2 Tbsp Granulated Sugar
• 2 Tbsp Hot Chili Oil
• 2 Tbsp Balsamic Vinegar
• 1 1/8 lb Thin Spaghetti
• 1/2 cup Toasted Sesame Seeds
• 1/2 cup Chopped Cilantro
• 1/2 cup Shredded Carrots

In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil, and vinegar.

Cook spaghetti (or vermicelli) in boiling water until barely tender. Drain, rinse with cold water, and drain again.

With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated. Add seeds and continue folding dressing through the pasta, literally “wiping” the bowl with the noodles.

Remove to a shallow platter, top with cilantro and shredded carrots, and serve at room temperature.

Note: The original recipe calls for thinly sliced green onions, but I’m not a fan, so I use cilantro and carrots. Either way, add the cilantro and carrots (or green onions) only shortly before serving. Enjoy!