These cold sesame asian noodles are my go to when I need something quick, easy and delicious. If I know I have to bring food to work for my lunch and I’m in a time crunch, or if I get home from a shift and I want something quick, I know I can make this in a pinch. I always have the ingredients in my house and this recipe is very adaptable. Sesame is a staple ingredient in korean cooking. It’s nutty, rich flavor brings depth to even the simplest dishes.
Tips For Making Cold Sesame Asian Noodles
Noodles
You can use any noodles of choice. Rice noodles, soba or soy noodles would be a good fit for this recipe. I like using Healthy Noodles that you can find at Costco. They are made out of soy and are low carb. 16 oz of noodles is only 120 calories and 24 net carbs! The best part is that they come pre packaged and ready to go so all you need to do is rinse them well. It definity saves on time. If you don’t have a Costco membership and want to try lower carb noodles I suggest the Shirataki noodles in your refrigerated food section at the grocery store.
Protein
I didn’t add any protein to this recipe but feel free to add any protein of choice. Shrimp, Tofu, Chicken, would all be nice additions. I would cook the proteins separately before adding them to the noodles.
Vegetables
Feel free to add any additional veggies you have laying around. Broccoli, mushrooms, edamame, also good for extra protein. Not only is it a nice addition but by adding more vegetables it will increase the amount of portions you have.
Garnish
Garnish with extra scallions, sesame seeds, furikake seasoning, some fresh chopped cilantro and a drizzle of sesame oil.
Store
This will hold in an airtight container for about 3 days. You can warm the noodles but I recommend leaving it cold. If you really want to be on the ball, make a double batch of the sauce and have it in the fridge for when you want to make your noodles!
Cold Sesame Asian Noodles
Ingredients
- 1 Cup Carrot Shredded
- 1 Jalapeño Seeds Removed and thinly sliced.
- ¼ Cup Green Onions or Scallions Thinly sliced
- 1 Red Bell Pepper Cored, seeded, and sliced into 1/2-inch strips
- 16 Oz Noodles of Choice I use Soy Healthy Noodles.
Sauce
- 1 Tbsp Hoisin Sauce
- 2 Tbsp Coconut Aminos or Soy Sauce
- 1 Tsp Sambal
- 1 Tbsp Tahini
- 1 Tsp Sesame Oil
- 2 Tbsp Warm water
Optional Garnish
- Chopped cilantro
- Sesame seeds
- Green tops of scallions
- Splash of Additional Sesame Oil
Instructions
- Add the noodles to a pot of boiling water and cook according to the package directions. Rinse and set aside when finished.
- In a bowl whisk the 6 ingredients together to create a sauce. If the mixture is too thick, add additional warm water, 1 teaspoon at a time until the desired consistency is reached.
- In a large bowl shred the carrots, chop the scallions, thinly slice the red bell pepper, and jalapeño. Add in the noodles and sauce. Toss until well combined. Garnish with sesame seeds, cilantro and a drizzle of extra sesame oil.
- Serve at room temperature or cold.