sesame noodles (df, v)
We actually ate this dish for dinner on Monday as part of our Meatless Monday dinners. I’ve tried several different versions of this meal in the past, and haven’t ever been happy with the results. Usually, they end up oily or thick, and I’m just not happy with them. I’ve finally hit something I liked!
I loved the combination of flavors, how light and fresh it felt (hello, spring!), and I was surprised at how much I liked udon noodles.
This is one of those easy-peasy dishes that can be completely customized to your tastes, or to what you have on hand. Have a few snow peas left over? Toss them in! Different colored peppers? Ditto. Likewise, if you want a little crunch, you could sprinkle over some sesame seeds or cashews or peanuts, which would all be delicious. The amounts of veggies I’ve listed below could easily be adjusted without any problems. Next time, I might even try doubling the amount, just for fun.
If you’ve never purchased them before, udon noodles are typically a rice/wheat blend you can find in the Asian section of the grocery store. I really liked the texture–somewhere between wheat pasta and ramen noodles, truth be told. If you can’t find them, feel free to substitute linguine, or whole wheat linguine instead. You’ll need to add a few minutes to the cooking time, but that should be the only real difference.
Feel free to make the sauce ahead of time–it gets better with time, as the flavors meld.Print
- Yield: 4 1x
For the noodles:
- 8oz udon noodles (or brown rice pasta, if gluten free)
- 3 medium carrots, shredded or shaved
- 1 sweet bell pepper, diced (I used 1/2 yellow, 1/2 red)
- 3 green onions, diced
- 2 Tbsp cilantro, minced
For the sauce:
- 1/4c soy sauce or gluten free tamari
- 3–4 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 2 Tbsp water
- 1 1/2–2 Tbsp sesame oil
- 1 Tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp Asian chile sauce, or pinch red pepper flakes (plus more, to taste)
- Make sauce by combining soy sauce, 3 Tbsp brown sugar, rice vinegar, water, 1 1/2Tbsp sesame oil, ginger, garlic, and chile sauce or red pepper flakes in a small bowl. Stir until sugar is dissolved and sauce is well combined. Taste and add additional sugar, sesame oil, or chile sauce to taste. Set aside or refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Add noodles and cook 6 minutes. After 6 minutes, add carrots and bell pepper to the water and cook 1 minute more. Drain pasta and vegetables. Toss cooked pasta and vegetables with green onion, cilantro, and enough dressing to coat the pasta (you’ll likely have a little leftover).
- Serve warm, room temperature, or cold.
looks super yummy!! one of these days when i feel like i have ANY energy at all…i’m gonna try some of your recipes!
How pretty! I’d eat this for meatless Mondays, Tuesdays, Wednesdays, Thursdays…etc. 🙂 Looks delicious.
I love sesame noodles! Those look so fresh and yummy! I’m planning on making some this weekend!
DELICIOUS! What a wonderful recipe!
Well, I made these sesame noodles last week & I am already craving them again! (Which says a lot considering I try new recipes more often than my husband would like :)) I cannot say enough fantastic things about this recipe.
Kristin- I’m SO glad! I’ve been craving them again too. They might just become a regular!
Agreed – this will definitely be a regular! 🙂
What lovely photos you have! I made this and it was so easy, but big on taste! I love noodles like this and so does my hubby! He has been asking me to make these regularly since I found the recipe. Thanks for sharing!