Loaded with fresh vegetables, Sesame Noodles are a quick and easy warm weather meal. They make a terrific light dinner, and they’re the perfect pack-and-go lunch for the office, too.
I’ve been seeing lots of comfort food recipes online, and for some reason people are already talking pumpkin-based foods. It’s only the middle of August though, and as much as I do love autumn, it’s hot here and we still have another month of summer to get through. So rather than think about winter squash and hot apple cider, I’m still eating a lot cooling salads and grilled meals.
Sesame Noodles are a go-to summer meal for me. They’re great for either lunch or dinner, and they don’t require too much heat – just what’s used to boil the water – to prepare. They can be eaten right away, or they can be chilled and eaten straight for the fridge.
I’ll look for any excuse to add tahini and sesame seeds to my meals. They are high in calcium and other minerals, and they’ve been shown to help aid in everything from bone health and cancer prevention to easing migraines and lowering cholesterol.
I made these Sesame Noodles with carrots, red pepper, and snow peas, but feel free to use whatever vegetables you have on hand. This dish would be equally as tasty with sliced green beans and mung bean sprouts.
Sesame Noodles
Ingredients
- 8 ounce package udon or soba noodles
- 3 tablespoons tahini
- 3 tablespoons rice wine vinegar
- 3 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 1 teaspoon agave
- 2 teaspoon fresh grated ginger
- 1 garlic clove minced
- 2 carrots shredded
- 1 red bell pepper thinly sliced
- 1 cup snow peas thinly sliced
- 1 cup edamame
- 2 scallions sliced
- 2 tablespoons sesame seeds toasted
Instructions
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Cook the noodles according the package. Rinse with cold water, drain, and place in a large bowl.
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In a small bowl, whisk together the tahini, rice wine vinegar, tamari, toasted sesame oil, water, agave, ginger, and garlic until smooth.
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Pour the dressing over the noodles and toss to mix thoroughly.
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Add the carrots, bell pepper, snow peas, and edamame to the bowl, and gently fold them into the noodles.
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Top with the sliced scallions and toasted sesame seeds. Serve at room temperature or refrigerate and serve cold.
These look so much better than takeout!
Thanks, Becky!
I love the way you have used these ingredients.
Sounds like such a healthy bowl of deliciousness. Yum!
Thank you, Trinity!
I’m sooo ready for all things pumpkin and lovely fall weather, but alas, it’s still hot here too, so summer recipes are where it’s at. Veggie heavy easy noodle dishes are the perfect summer fare! Looks delicious!
Thanks, Jenn! I’m ready for fall, too!
This is one of my all-time favorite lunches! Think I need to pick up some noodles and edamame on my shopping trip today …
I hope you enjoy it, Alisa!
Lovely! It’s still hot here too and cooking anything that takes too long just isn’t an option. And as much as I love fall foods, lets make the most of summer while we can. This looks perfect. I adore anything sesame!
Thank you, Mel!
I agree: tahini and sesame seeds! 🙂 Love the addition of snow peas to this dish, too. Yummy!
Thank you, Greg!
Noodles are one of my most favorite things ever! I’ll take them in any cuisine, especially Italian and Asian flavors. Sounds delicious!
Thanks, Sophia!
I am a bog noodle fan, and this recipe is right up by alley! Love the veggies you included, too.
Thanks, Amy!
This is such a colorful and beautiful dish for summer. I’m a huge fan of sesame so this is going on my dinner list for the week.
Thanks, Linda! I hope you enjoy it!