Sesame Noodles / Quick Healthy Recipe

There was no filtering or editing done to this photo. At all. That's how pretty the peppers are right now!

A recipe for Spicy Sesame Noodles was in the first cookbook I ever owned, my last semester of college. This was probably the first Asian-inspired dish I ever attempted, too.

Over the years I've added, taken out and changed amounts of ingredients to make this easy to throw together without a measuring cup. The sauce is literally finished before the water for the noodles starts boiling, so as long as you have a couple of staples in your pantry and fridge, this is a super quick lunch. Georgia will eat it - if I pick all of the vegetables out.

I love this because the sesame paste (butter?) is a nice change from the simple peanut sauce that is also easy to make. And you really can add any veggies, just make a little more sauce to make sure everything gets covered. The original recipe calls for celery and mushrooms.

I typically use Ronzoni brand pasta in the purple box since it has higher fiber and more protein than regular pasta. Soba noodles are really good, too! This recipe makes two servings. I always eat one right away and put the other in the fridge for later since this tastes even better cold after the flavors have had time to blend.

Spicy Sesame Noodles

4 oz spaghetti
2 tbsp water from the pasta pot
1 tbsp soy sauce or tamari (I use the low sodium version)
1 tbsp tahini (sesame seed paste, sold in a jar by the Indian food at my grocery)
1 tbsp rice vinegar (I've used regular distilled vinegar and it works just fine, too)
red pepper flakes to your liking
1/3 to 1/2 cup diced bell peppers
1/4 cup diced onion
1 clove crushed garlic
1 tbsp minced fresh ginger (I actually use this ginger paste by Gourmet Garden, sold in the cold produce section. I just squirt in the required amount and don't have to worry about chopping anything up. It always tastes incredibly fresh.)

Cook the spaghetti in unsalted water.

Whisk the soy sauce, tahini, vinegar and pepper flakes, then add the water right before draining the pasta. If using ginger paste add it in here. Whisk until it's smooth and blended.

After draining the pasta, add a little bit of oil (sesame is good!) to the cooking pot and sauté all of the veggies, ginger and garlic. Return noodles and mix with veggies. Pour in sauce and mix to coat pasta. Leave on the burner for a minute or two, but don't let it get too hot! The tahini will burn pretty easily.

Eat a serving then put the rest in the fridge for lunch tomorrow. Easy peasy! It's also great topped with grilled chicken or baked honey chicken. Make enough sauce to mix in the chicken if you'd like a heartier meal.

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