Sesame Noodles are a quick and easy warm weather meal. Eaten warm or cold, they make a terrific light dinner, and they’re the perfect pack-and-go lunch for the office, too. This easy recipe is vegan with a gluten-free option.
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 from the fridge later.
I don’t think it’s traditional to use tahini in sesame noodles, even though it is ground sesame seeds. I’ll look for any excuse to add tahini to my meals, which is why I use it here. Tahini and sesame seeds 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.
How to Make Sesame Noodles
This recipe couldn’t be easier to make!
- First you cook the noodles according to the package.
- Then you mix together the dressing ingredients and toss the noodles in it.
- Next you fold in the vegetables.
- Finally, you top your noodles with sliced scallions and sesame seeds.
How to Customize Your Sesame Noodles
You can easily make this recipe your own!
- You can switch up the vegetables to use whatever you have on hand. This dish would be equally as tasty with chopped cucumbers and mung bean sprouts.
- Instead of tahini, you can use peanut butter or another nut butter.
- I used udon noodles for the these photos, but you can use any type of noodle you like. If you follow a gluten-free diet, make sure your noodles are gluten-free.
I call for either udon or soba noodles in this recipe. You can also use rice noodles, if you prefer. Shiritake noodles can also be used.
- Udon noodles are thick, and they’re made from wheat flour. They’re used a lot in Japanese cooking.
- Soba noodles are another Japanese noodle. They’re thin and made from buckwheat, which is a gluten-free grain.
- Rice noodles are used in Chinese cooking, and they’re made from rice flour and water. They come in different widths and are gluten-free.
- Shiratake noodles, sometimes called “miracle noodles,” are made from glucomannan, a type of fiber that comes from the root of the konjac plant. They’re low in calories and full of soluble fiber.
- 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 teaspoons fresh ginger grated or mined
- 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
- Cook the noodles according the package. Rinse with cold water, drain, and place in a large bowl.
- In a small bowl, whisk together the tahini, rice wine vinegar, tamari, toasted sesame oil, water, agave, ginger, and garlic until smooth.
- Pour the dressing over the noodles and toss to mix thoroughly.
- Add the carrots, bell pepper, snow peas, and edamame to the bowl, and gently fold them into the noodles.
- Top with the sliced scallions and toasted sesame seeds. Serve at room temperature or refrigerate and serve cold.
More noodle recipes you might enjoy include: