{"id":2210,"date":"2020-08-10T03:58:01","date_gmt":"2020-08-10T08:58:01","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=2210"},"modified":"2024-08-29T10:40:15","modified_gmt":"2024-08-29T15:40:15","slug":"veggie-sesame-noodles-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/veggie-sesame-noodles-recipe\/","title":{"rendered":"Veggie Sesame Noodles"},"content":{"rendered":"\n

\"sesame<\/p>\n

These sesame noodles are colorful and completely irresistible!<\/strong> I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!<\/em><\/p>\n

This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.<\/p>\n

The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.<\/p>\n

\"sesame<\/p>\n

From what I’ve read<\/a>, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not<\/em> authentic, but they are tasty. I can’t stop going back for more.<\/p>\n

Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu<\/a> or a fried egg<\/a> or two. This recipe keeps well for several days in the fridge, and packs well for lunch.<\/p>\n

Watch How to Make Colorful Veggie Sesame Noodles<\/h3>\n\n
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\"how<\/p>\n

This recipe is an updated and improved version of a very old recipe on my blog called “Soba Noodles with Vegetables.” Way back in 2011, I wasn’t quite<\/em> satisfied with the seasonings, but I wasn’t sure how to fix them. I’ve revisited the recipe and tweaked it to yield exactly the flavor I’ve been craving all this time.<\/p>\n

If you’re a fan of the old recipe, view the original recipe as a PDF here<\/a>.<\/p>\n

\"tossing<\/p>\n

Craving more noodles?<\/h2>\n

Try these related recipes:<\/em><\/p>\n