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Thai Sesame Noodle Salad
Makes 6 Servings
*1/4 cup low-sodium tamari sauce
*1/4 cup Canyon Ranch Vegetable Stock
*1/2 teaspoon Tabasco sauce
*1 tablespoon minced fresh garlic
*1 tablespoon peeled and minced fresh ginger
*1/4 cup sesame oil
*2 tablespoons sesame seeds
*6 cups cooked rice noodles
*4 tablespoons chopped scallions
*3 cups broccoli florets
*2 cups peeled and sliced carrots
*2 cups snow peas
1Combine tamari sauce, vegetable stock, Tabasco sauce, garlic and ginger in a small bowl. Stir until mixed well.
2Place sesame oil in a small saucepan. Heat to medium and add sesame seeds and toast until golden brown. Add tamari mixture to seeds and cover. Let sit 5 minutes.
3Place noodles and tamari mixture in a large bowl and mix well. Garnish with scallions.
4Steam broccoli, carrots and snow peas to desired doneness.
5Serve 1 1/2 cups of noodles with 1 cup vegetables.
  • This recipe may be served hot or cold. If served warm, toss the warm rice noodles with the tamari/sesame seed mixture and let sit for 5 minutes.
  • Rice flour noodles are usually thin Chinese noodles resembling long, translucent white hairs. They may need to be pre-soaked before using - check package directions. Look for "rice sticks" if you want a thicker noodle. For amazing texture, try ethereal, slippery "cellophane noodles" made from mung-bean starch. Shop Asian markets for best selection.
  • EACH SERVING CONTAINS APPROXIMATELY: 345 calories, 47 gm. carbohydrate, 12 gm. fat, 0 mg. cholesterol, 12 gm. protein, 413 mg. sodium, 5 gm. fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

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