Sweet and Tangy Sesame Noodles
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- For the topping:
- 1medium red bell pepper, cored
- 1medium carrot, peeled
- 1medium cucumber, seeded
- For the sauce:
- 2tablespoons sesame tahini
- 2tablespoons soy sauce
- 2tablespoons sugar
- 2tablespoons rice vinegar
- 2teaspoons chile sauce (more to taste)
- 2teaspoons sesame oil
- 2large slices ginger, minced (about 2 teaspoons)
- 2cloves garlic, minced
- 1scallion, minced
- 11ounces dried Asian noodles, like udon
Nutritional analysis per serving (4 servings)
411 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 13 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to boil.
- Step 2
Meanwhile, make the topping: Slice bell pepper, carrot and cucumber into ¼-inch wide, 3-inch-long slices. Place each vegetable in its own small bowl and set aside.
- Step 3
Make the sauce: In a medium bowl, mix tahini and soy sauce thoroughly. Add sugar, vinegar, chile sauce, sesame oil, ginger, garlic and scallion, and mix thoroughly.
- Step 4
Add noodles to boiling water and cook according to package directions or until al dente. Do not overcook. Drain noodles and divide among four bowls. Serve, with each person adding his or her own sauce and topping.
Private Notes
Comments
Wanted to add that this is similar to a recipe for Szechwan Noodles from the Hartford Courant that has been a staple in my recipe box since 1987. HC recipe has more sesame oil and chile sauce, uses honey instead of sugar, and includes ginger (will add next time); otherwise same. Also, HC recipe calls for double the quantity of each ingredient for 1 pound of soba noddles, which may be why I suspected NYT version wouldn't be saucy enough. Garnishes: scallions, chopped peanuts, sliced cukes
Very easy and tasty. I used a bullet blender for the sauce, pureeing all but the scallions. Cooked up ~12 oz. dry lo mein noodles, which proved to be about twice what the sauce would cover; next time will double the sauce or halve the noodles. Combined the veggies, sauce, and noodles in a bowl for serving, which makes for easier presentation and allows eaters to decide how much they want.
Will definitely make this again.
This was on the table in 20 minutes, including prep and boiling water for the noodles. What a great weeknight dish. Like another reviewer, used an immersion blender for the sauce (saved time for chopping garlic and ginger). Next time, I will do the veggies in a quick pickle and throw some chicken or shrimp on top, too.
Made pretty much to recipe to rave reviews “this os better than a restaurant!” Served with chicken skewers marinated in peanut sauce. Delicious!!!
This was on the table in 20 minutes, including prep and boiling water for the noodles. What a great weeknight dish. Like another reviewer, used an immersion blender for the sauce (saved time for chopping garlic and ginger). Next time, I will do the veggies in a quick pickle and throw some chicken or shrimp on top, too.
Very easy and tasty. I used a bullet blender for the sauce, pureeing all but the scallions. Cooked up ~12 oz. dry lo mein noodles, which proved to be about twice what the sauce would cover; next time will double the sauce or halve the noodles. Combined the veggies, sauce, and noodles in a bowl for serving, which makes for easier presentation and allows eaters to decide how much they want.
Will definitely make this again.
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