| | | | | | | |

Sesame Noodles

Sesame Noodles

I saw these delicious-looking noodles on the Pioneer Woman and made them for dinner that night. They paired nicely with the Roasted Asian Chicken. We all loved them, especially my son. We ate the leftovers the next day and they were even more flavorful. I adapted the recipe a bit by using whole wheat noodles and less oil. It was quick and so simple to make with very little clean-up. I will be making these noodles over and over again. Thanks, Pioneer Woman.

Sesame Noodles:

Ingredients:

  • 12 oz thin spaghetti noodles, cooked per instructions
  • 1/4 cup soy sauce
  • 3 tbsp canola oil
  • 2 tbsp rice vinegar
  • 2 tbsp pure toasted sesame oil
  • 2 tbsp hot water
  • 1 tbsp sugar
  • 3 cloves garlic, minced
  • 1/2 teaspoon sriracha
  • 3 to 4 green onions, sliced thin

Sesame Noodles

How to Make Sesame Noodles

Whisk together the soy sauce, canola oil, rice vinegar, toasted sesame oil, hot water, sugar, garlic, and sriracha in a small glass jar; seal with a lid and shake well. Taste and re-season if desired.

Prepare the spaghetti noodles in a large pot of salted water to al dente, per package instructions; drain.

Pour the well-shaken sauce on the noodles along with the green onions and toss until evenly coated. Serve immediately and enjoy.

Sesame Noodles

Sesame Noodles

Sesame Noodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by The Pioneer Woman

Equipment

Ingredients

  • 12 oz thin spaghetti noodles cooked per instructions (I used whole wheat noodles)
  • ¼ cup soy sauce
  • 3 tbsp canola oil
  • 2 tbsp rice vinegar
  • 2 tbsp pure toasted sesame oil
  • 2 tbsp hot water
  • 1 tbsp sugar
  • 3 cloves garlic minced
  • ½ teaspoon sriracha
  • 3 to 4 green onions sliced thin

Instructions

  • Whisk together the soy sauce, canola oil, rice vinegar, toasted sesame oil, hot water, sugar, garlic, and sriracha in a small glass jar; seal with a lid and shake well. Taste and re-season if desired.
  • Prepare the spaghetti noodles in a large pot of salted water to al dente, per package instructions; drain.
  • Pour the well-shaken sauce on the noodles along with the green onions and toss until evenly coated. Serve immediately and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply to Sunday Morning Meal Plan – Early Summer Edition | The Reluctant Grownup Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. This is so easy and very good-I've made several times. To Nina Timm below: I sprinkle toasted sesame seeds on top, and it adds nice crunch, flavor and nutrition. I imagine cashews would be great too. I'll try that next time. Yum!

  2. I just made this recipe for lunch, It’s sooo good and easy to make! I can’t wait to eat them cold in the morning. 🙂

  3. Thanks for sharing this recipe, I love it! I also, accidentally, found out the same thing about the leftover sauce, it was even better a few days later!

  4. This is one of my old stand-bys because it is a family favorite. I highly recommend! Very easy and good every time. Like another reviewer, I add sesame seeds. Cashews are great as well. Sprinkle some chopped cilantro on top for extra flavor. Thanks for the great recipe!

  5. Thank you so much for this recipe! My son loves Chinese noodles from the carry out and I have been searching for an alternative. I made it for the second time tonight and he cannot stop singing my praises!! 🙂