Please consult the OU's guidelines for checking fruits and vegetables.

Cold Sesame Noodle Salad
Cold Sesame Noodle Salad Eileen Goltz | Pareve
55 minutes 30 minutes
5 minutes
20 minutes
12 servings

  • Submitted by Rae Longion Elmwood Park, IL from
  • Left over grilled chicken can be added to this light salad to make a wonderful main course meal.
  • Scallions (fresh green onions) requires insect infestation inspection. Please see “Kashrut Instructions” below.
  • ½ cup sesame seeds
  • 4 Tablespoons vegetable oil
  • 4 Tablespoons soy sauce
  • 4 Tablespoons mirin (rice wine)
  • 4 teaspoons rice vinegar
  • 2 teaspoons salt
  • 16 oz. soba noodles
  • 6 medium radishes
  • 4 medium scallions
  • 1 cup bean sprouts

  1. Cut the radishes into 1/8-inch rounds, then into 1/8-inch strips. Trim scallions and thinly slice on a bias.

  2. Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes. Set 1 Tablespoon aside.
  3. Place the remaining seeds in the jar of a blender. Add the oil and process on low speed for 10 seconds. Scrape down the sides of the blender and process for another 10 seconds.
  4. Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds. Set the dressing aside.

  5. Bring 3 quarts of water to a boil in a medium pot. Add the salt and soba noodles and boil until al dente, about 4 minutes.
  6. Drain the noodles in a colander and return them to the cooking pot. Add cold water to the pot, swishing the noodles around to wash away the starch. Drain well.
  7. Transfer the noodles to a large mixing bowl and toss with the dressing. Let stand 5 minutes.
  8. Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
  9. Serve immediately.

Kashrut Instructions


INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.