Sesame Noodles with Shredded Vegetables

Sesame Noodles
Mark Boughton Photogrpahy / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

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.


6tablespoons toasted sesame oil
3tablespoons tahini (sesame seed paste) or creamy peanut butter
2tablespoons reduced-sodium soy sauce
2tablespoons rice vinegar
2teaspoons minced peeled fresh ginger
1 1/2teaspoons sugar
1teaspoon chile oil
1large carrot, peeled and coarsely grated
1large cucumber, peeled, seeded and chopped
1 1/2cups chopped red bell pepper (about 1 large pepper)
1package (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.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 3
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 110mg
  • Potassium 210mg
  • Carbohydrate 16g
  • Fiber 3g
  • Sugars 3g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 70%
  • Calcium 2%
  • Iron 6%