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Sesame Noodles

Sesame Noodles


Sesame noodles are so tasty, and nutritious as well.  Here’s a versatile recipe (you can change up the vegetables) and the dressing will store in the refrigerator for awhile (up to 1 week).  It does contain peanut butter (if there are allergies, you will want to omit) and if you’re looking for a gluten free recipe, make sure you get 100% buckwheat noodles (not made in plant where wheat pasta is also produced).


  • 1 pound soba noodles

For Dressing:

  • 1 2″ piece of fresh ginger
  • 1/2 cup oil (olive or sunflower)
  • 3-4 fresh garlic cloves
  • 1/2 cup tahini (sesame paste)
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup sherry
  • 1/4 cup sherry vinegar
  • 1/4 cup honey
  • 1/2 teaspoon chili oil (optional)
  • 2 tablespoons sesame oil
  • cayenne to taste (if you like it hot)

Vegetables and herbs

  • You can use a combination of any of the following:  carrots, radishes, scallions, cooked broccoli or cauliflower, edamame beans, green peas, snow peas or any other fresh vegetable that sounds interesting and good to you.
  • Use any of these fresh herbs or a combination of several:  fresh mint, cilantro or thai basil.


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  • Cook noodles according to directions, rinse with cold water and drain well.

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  • Peel the garlic and ginger and roughly chop.
  • Place garlic, ginger and remaining dressing ingredients in blender and process until smooth.  If it’s thicker than you like, you can thin with a little warm water (try a couple tablespoons, if still too thick, add more – this is a personal preference.)

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  • Prepare the vegetables:  I used a mandoline for the carrots, but you can grate or slice in thin rounds, slice peppers, scallions, etc.  I quickly stir-fried the edamame beans in some sesame oil, but you can just blanche if you like.  Use raw broccoli or cauliflower or blanche for a few minutes and refresh in cold water – will make it more tender and colorful but not necessary if you prefer it raw (or don’t have the time!)  Add vegetables to bowl with noodles.
  • Chop herbs – add to noodles.
  • Toss all with the dressing (I toss with my hand covered with a disposable kitchen glove which is easier than using tongs or spoons – just toss the glove away).
  • Serve with slices of lime – yummy!

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