Sesame Ginger Noodles
A glossy, nutty sesame-soy sauce tossed with noodles and crisp vegetables for a fast, pantry-friendly side or light main.
Ingredients
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp peanut butter or almond/sunflower seed butter
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1-3 tbsp warm water to thin
- 1/2 tsp red pepper flakes or sriracha optional
For the noodles:
- 10 oz noodles spaghetti udon or soba all work
- 1 tbsp vegetable oil
- 1 carrot julienned
- 1 cup shredded cabbage or snap peas
- 1 bell pepper thinly sliced
- 3 green onions sliced
- Sesame seeds for garnish
- Cubed baked tofu or shredded rotisserie chicken for serving optional
Instructions
- Whisk together the sauce ingredients in a bowl, adding warm water gradually until the sauce is smooth and pourable but still coats a spoon. Set aside.
- Cook the noodles according to package directions until tender. Drain and toss with the vegetable oil to prevent sticking.
- While the noodles cook, thinly slice the carrot, cabbage, and bell pepper so everything is ready to toss together quickly.
- In a large bowl or the same pot, combine the cooked noodles, raw vegetables, and sauce. Toss thoroughly until everything is evenly coated (the residual heat from the noodles will lightly soften the vegetables while keeping some crunch).
- Add tofu or shredded chicken now, if using, and toss once more.
- Garnish with green onions and sesame seeds. Serve warm or at room temperature.
Notes
- This dish is delicious served cold the next day, making it an easy make-ahead lunch for the week.
- Any nut or seed butter works in the sauce — use whatever you already have to keep costs down.
- Bulk up the dish with whatever vegetables need using up; shredded carrots, snap peas, and cucumber are all great raw additions.