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Sesame Noodles

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These delicious vegan Sesame Noodles are dressed with an easy peanut sauce and packed with crunchy fresh vegetables! They come together in 15 minutes and make a nice lunch or side dish. Feel free to add in grilled veggies or a protein of your choice like chicken, beef, pork, shrimp or tofu.

Sesame Noodles with Chopsticks

SESAME NOODLES

These Sesame Noodles are my favorite easy weekday lunch that are both healthy and flavorful.

They are vegan and easy to put together. You can get these on the table in under 15 minutes. One of my favorites parts of these noodles is the rich peanut sauce. 

The best part about these Sesame Noodles is that they are a great base for so many additions.

You can of course eat them as they are or you can add grilled chicken, shrimp, pork, beef or tofu.

I also enjoy grilled vegetables in the warmer months. These vegan noodles are on rotation along with this easy Thai Ginger and Garlic Noodle Bowl and this Spiralized Vegetable Salad with Roasted Chickpeas

Sesame Noodles in a bowl

WHAT INGREDIENTS ARE IN THESE ASIAN NOODLES?

NOODLES: I used spaghetti noodles but feel free to use any type of pasta like linguine or angel hair, ramen or rice noodles. I also like to use whole wheat noodles for a healthier version. 

FRESH VEGETABLES: The fresh carrots and cucumber add a nice crunch to these noodles. You can feel free to add a variety of vegetables. I like snow peas, zucchini or bell peppers.

SAUCE: The sauce in these cold sesame noodles is delicious. It features sesame paste, peanut butter, soy sauce {try to use low-sodium if possible}, toasted sesame oil, rice vinegar {or sub in red wine vinegar}, chili garlic sauce {or hot sauce of your choice} and ground Sichuan pepper.

CHOPPED GREEN ONIONS: The chopped green onions add a nice touch to the finished dish. 

TOASTED SESAME SEEDS: I am a big fan of adding those sesame seeds as garnish at the end of the recipe. They add a great flavor to the dish! 

Cold Sesame Noodles Above

WHAT ELSE CAN I ADD TO THESE VEGAN NOODLES?

ADD IN PROTEIN: When I make these noodles I like to add in a variety of proteins depending on what I have on hand. Some ideas are grilled chicken, beef, pork, shrimp or tofu. 

BULK UP THE VEGETABLES: I am a big fan of extra vegetables in all of my recipes. Open up your refrigerator and add whatever you have on hand. I love zucchini, eggplant, broccoli, bell pepper, green beans, asparagus, squash or mushrooms. I also really enjoy adding grilled vegetables in the warmer months. 

EAT YOUR GREENS: Greens are a healthy addition to these Sesame Noodles. I especially like bok choy, mustard greens, spinach, kale, cabbage or swiss chard. 

SPICE IT UP: If you are a fan of spice like me add a drizzle of Sriracha, more chili garlic sauce or crushed red pepper. Jalapeños are another great option to add heat. 

TRY ZOODLES: If you are looking for a low carb meal substitute the pasta with spiralized vegetables, like zucchini or cucumber noodles. I enjoy spiralized salads like this Asian Cucumber Noodle Salad and this Spiralized Green Salad

Sesame Noodles with vegetables

Sesame Noodles with Chopsticks

Sesame Noodles

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Sesame Noodles mixes noodles, carrots and cucumbers with a delicious Asian sauce, topped with sesame seeds and green onions.

Ingredients

  • 8 ounces of dried spagetti (or Chinese Egg Noodles)
  • 1 Tablespoon peanut oil
  • 1 cucumber, peeled and julienned
  • 2 carrots, peeled and julienned
  • 2 teaspoons white sesame seeds
  • 2 scallions {green onions}, green parts only, thinly sliced

Sauce:

  • 3 Tablespoons Chinese sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil)
  • 2 Tablespoons smooth peanut butter
  • 2 Tablespoons soy sauce {low-sodium}
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons Chinese rice vinegar {or red wine vinegar}
  • 2 teaspoons chili garlic sauce {or Sriracha}
  • 1 Tablespoon honey {more to taste}
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground Sichuan pepper {optional}
  • 3 Tablespoons water
  • Crushed red pepper
  • Sriracha
  • Cilantro, chopped

Instructions

  1. Bring a pot of water to boil and cook noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss the noodles with 1 Tablespoon of the peanut oil, set aside.

To Prepare the Sauce:

  1. In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili garlic sauce, honey, minced garlic, ginger and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth.
  2. Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or serving dish and sprinkle the sesame seeds and scallions on top.
  3. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.

Notes

Leftovers will keep in the fridge for up to 3 or 4 days. Add tofu or cooked chicken if you desire.

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