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sesame soba noodles with green beans on white plate, wooden table

Sesame Asian Noodle Salad

  • Author: Paula Montenegro
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Cooking
  • Cuisine: International


Wonderful soba noodles with homemade sesame mayonnaise and green beans.

Disclaimer: consult with a doctor before eating mayonnaise with raw egg if pregnant or giving it to small children. 



For the sesame mayonnaise:

  • 1 egg
  • 2 egg yolks
  • 2 ½ Tbs rice vinegar
  • 2 ½ Tbs soy sauce
  • 3 Tbs good mustard (I used ancient)
  • ¼ cup toasted sesame oil
  • 1 cup olive oil
  • 1 ½ cups sunflower oil
  • 1 teaspoon sriracha or similar

For the noodle salad:

  • 1/2 cup sesame mayonnaise (recipe above)
  • 4 portions soba noodles
  • ¼ cup canola or peanut oil
  • 2 cups green beans, cooked, cut into pieces (defrost if using frozen)
  • 1 large shallot, thinly sliced
  • ½ cup thinly sliced green onion
  • Sesame seeds, to garnish


For the sesame mayonnaise:

  1. Put egg, yolks, vinegar, soy sauce and mustard in the bowl of a food processor and process 1 minute. Or use a bowl and an immersion blender.
  2. With the machine on the lowest speed, start adding the sesame oil in a very thin stream, followed by the olive oil in the same way.
  3. Finally add the sunflower oil, gradually, but you don’t need to be so careful since the mayonnaise will have emulsified by now.
  4. Add sriracha and taste. Adjust seasonings accordingly.
  5. Keep refrigerated.
  6. Makes about 2 1/2 cups.

For the noodle salad:

  1. Cook noodles in abundant salted water following package instructions.
  2. Meanwhile, heat oil in a skillet and add shallots and green beans.
  3. Cook for a few minutes, until most shallots are crispy. Transfer to a paper towel to drain while preparing the noodles.
  4. Rinse noodles under cold water and transfer to a bowl, or to the same pot where you cooked them.
  5. Add the mayonnaise and mix. Taste and adjust to your personal palate.
  6. Transfer to a serving platter, and top with green beans, shallots, green onions and a sprinkle of sesame seeds.


Mayonnaise: instead of making the sesame mayo from scratch, add some sesame oil, mustard, and soy sauce to store-bought mayonnaise. It will also last longer. The homemade version should be eaten in the first few days after making it. You can make half the recipe (easier if you use an immersion blender).

Topping: use frozen veggies, whatever you like with sesame and soba noodles. Peas or broccoli maybe?

Keywords: asian noodle salad, soba noodles