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  • Writer's pictureSusie Csorsz Brown

Sesame Veggie Noodles

Sometimes, you just want to have a bowl of flavorful noodles and call it a meal. This is exactly that sort of meal, but the best part is that it is also a clean-the-fridge option: you can use whatever veggies you have on hand or love. You could also add strips of roasted tofu, chicken, shrimp or whatever you are in the mood for. I love the versatility; my family loves the taste.

Sesame Veggie Noodles

serves 6-8


1 lb. Chinese egg noodles fresh or frozen or linguini

Sauce: 1⁄ 4 cup toasted sesame oil 3 1⁄2 tbsp. soy sauce 2 tablespoons rice wine vinegar 5 tablespoons sesame paste 1 tablespoon brown sugar 2 1⁄2 tsp. Sriracha 2 cloves garlic finely chopped 1 T grated ginger, from 1 1⁄2" piece ginger 1/2 cups cilantro, chopped 3 - 4 cups julienne-sliced or small bite-size pieces veggies (e.g. cucumber, carrot, bell pepper, broccoli, sweet potato, etc.) Directions

Bring a large pot of water to a boil. Add salt and noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl and add 3 tbsp. sesame oil; toss until evenly coated and set aside.

While noodles are cooking, make sauce: In medium bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, sugar, Sriracha, garlic, cilantro, and ginger. Pour over noodles along with veggies you are including, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts, if desired.


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