Sesame Noodles with Shredded Vegetables

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

Meatless and filling -- and fun to eat.

Sesame Noodles
Mark Boughton Photogrpahy / styling by Teresa Blackburn

Use rice vinegar, not the sweeter "seasoned" rice vinegar. Look for dried udon noodles and red chile oil in the Asian aisle of your market.


6 tablespoons toasted sesame oil
3 tablespoons tahini (sesame seed paste) or creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons sugar
1 teaspoon chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1 1/2 cups chopped red bell pepper (about 1 large pepper)
1 package (10-ounce) dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
4 green onions, thinly sliced


  1. Whisk sesame oil and next 6 ingredients (sesame oil through chile oil) in a large bowl.
  2. Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days.

Recipe by Bruce Weinstein and Mark Scarbrough.



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