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Sesame Noodles

A quick and flavorful noodle dish tossed in a savory sesame sauce with crisp vegetables. Perfect for a light yet satisfying lunch.

25 minEasyServes 4380 cal/serving

ChineseLunchStovetopVegetarianHigh FiberDairy-FreePork-FreeCorn-Free

Ingredients

  • 8 oz Chinese egg noodles (or ramen)
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 cucumber, julienned
  • 2 carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 4 green onions, sliced
  • 2 tbsp sesame seeds, toasted

Instructions

  1. 1

    Cook 8 oz Chinese egg noodles (or ramen) according to package instructions. Drain and rinse under cold water to stop the cooking process.

  2. 2

    In a small bowl, whisk together 2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tsp honey, 2 minced garlic cloves, and 1 tsp grated fresh ginger to make the sauce.

  3. 3

    In a large bowl, combine the cooked noodles with 1 julienned cucumber, 2 julienned carrots, 1 thinly sliced red bell pepper, and most of the 4 sliced green onions.

  4. 4

    Pour the sauce over the noodle mixture and toss until everything is well coated.

  5. 5

    Divide into portions and garnish with the remaining green onions and 2 tbsp toasted sesame seeds before serving. Can be enjoyed warm or chilled.

Questions

Can I make Sesame Noodles gluten-free?

Yes. The gluten in this entry is 8 oz Chinese egg noodles (or ramen), 2 tbsp soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Sesame Noodles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sesame Noodles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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