Colorful Veggie Sesame Noodles
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(104)
Ingredients
6 servings
- 8 ounces soba noodles or spaghetti noodles of choice
- ¼ cup raw sesame seeds
- ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
- ¼ cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
- 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
- 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
- 1 red bell pepper, sliced into very thin strips
- 1 bunch green onions, chopped
- ½ cup chopped cilantro
- Optional: 2 cups shelled edamame, steamed
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Preparation
Chef’s notes
Recipe adapted from Last Minute Sesame Noodles on Aggie’s Kitchen, originally from Eatingwell.com
Make it gluten-free:
If you are sensitive to gluten, seek out 100% buckwheat soba noodles (I like Eden Foods’ brand) or substitute your favorite sturdy gluten-free spaghetti.
Change it up:
Try adding a tablespoon or two of peanut butter to the dressing. Or, play around with the vegetables used here—you’ll just need about 5 cups total. For additional protein, include the optional edamame or serve with crispy baked tofu on top, or add a fried egg or scrambled eggs.