Cold Sesame Noodles Recipe
A few weeks ago I decided to run a few errands (including buying a new couch!). In the midst of my trek across town, I became RAVENOUS.
So, I pulled up to Central Market and ran inside to grab a quick package of sesame noodles.
As I devoured the delicious dish, I took a look at the ingredient list. I knew these would be quite simple to make at home.
So, today I bring you… this sesame noodles recipe! And unlike the one from the grocery store, this recipe is a healthier version that is also gluten-free, soy-free, and refined sugar-free.
And it’s so simple, you can throw it together with a protein to make a complete meal for an easy weeknight dinner, or enjoy them the next day for an on-the-go lunch.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below
- Noodles. Either a linguini or spaghetti type of noodle will work great. Be sure they are gluten-free if needed. Some of the best gluten-free brands are Jovial brown rice spaghetti, Ancient Harvest linguine, and Barilla linguine. Different noodles will hold up in varying ways in the fridge, and thin spaghetti won’t cook as well.
- Bell peppers. Any color will work, or go for different colors to add a beautiful pop to the dish. Cut them into thin strips.
- Soy sauce. You can either use regular soy sauce (if not gluten-free), gluten-free soy sauce, Tamari sauce (my personal preference!) or coconut liquid aminos (good for those on soy-free diets.)
- Garlic. Fresh minced garlic cloves, not garlic powder, are a MUST.
- Ginger. Fresh ginger adds so much flavor. You can opt for the ginger paste that comes in a tube or jar.
- Sesame oil. Make sure you get TOASTED sesame oil for the best results.
- Rice wine vinegar. This is common in many Asian recipes. You can substitute white wine vinegar or apple cider vinegar, but the flavor will be slightly different. Some grocery stores carry black vinegar which would add an authentic flare to the dish.
- Sugar. If you would like for this dish to be free of refined sugar, use coconut sugar instead of white sugar. Brown sugar will work, as well.
- Chili garlic paste. Sriracha sauce or any other hot sauce will substitute well here.
Pro Tip: Gluten-free pasta that is made with primarily corn tends to fall apart more easily. Look for pastas that are made from rice or quinoa for best results.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the noodles.
Bring a large pot of water to a boil and cook pasta according to package directions. You want it to be al dente.
Drain the noodles into a colander over the sink. Set aside.
Cut and cook the peppers.
Use a sharp knife to cut around the stem and down the sides of the pepper, leaving the core intact to discard. Scrape out seeds and membranes with a spoon.
Sauté sliced peppers in 2 tablespoons of olive oil and ½ teaspoon salt over medium heat in a large skillet or wok for 7–9 minutes, until tender. A wok isn’t essential, but it’s great for even cooking.
Whisk the sauce.
While the peppers and pasta are cooking, whisk together sesame sauce ingredients in a medium-sized or small bowl until combined.
Set this aside until your bell peppers are done cooking!
Put it all together.
Add the sesame sauce to skillet once peppers are cooked. Simmer the sauce, while whisking occasionally, for 1 minute so that it’s warmed through.
Return the drained pasta to the skillet and incorporate it into the peppers and sauce for 1-2 minutes over low heat.
Serve sesame noodles immediately with green onions and sesame seeds. To serve cold, refrigerate for 2 hours. For an added kick, sprinkle some red pepper flakes on top, as well.
FAQs
Sesame noodles can be served hot or cold. It is absolutely a personal preference! To me, it is SO hard to not gobble up the entire skillet full of sesame noodles right when they are finished cooking. However, if you refrigerate them for 2 hours, the delicious flavors meld together nicely and the recipe tastes incredible.
A cold noodle dish is a great lunch when you need to be out of the house, as well.
Sesame noodles are a common Asian dish. Typically, it is made with linguini or spaghetti noodles, then tossed with a sesame sauce. Usually, vegetables are thrown in, as well.
Sometimes, creamy peanut butter is added to the sesame sauce in this dish. However, it is easy to leave this ingredient out of the sauce if you don’t like the flavor or can’t have nuts.
Keep leftover noodles in an airtight container in the refrigerator for up to 4 to 5 days. You can freeze this noodle dish in an airtight, freezer-safe container for up to 4 to 5 months. However, give it plenty of time to thaw or the noodles will break. To reheat, warm the noodles back up in a skillet or wok on the stove. You can use a microwave for single servings.
Load it Up with Veggies!
The easiest way to boost your daily nutrition is to add in extra veggies wherever you can. This Asian noodles recipe is a great canvas for all kinds of vegetables. It already calls for 3 bell peppers, which are loaded with Vitamin C, fiber, B6, and folate. Here are a few other vegetables you can try:
- Carrots. Slice these thinly on the bias or julienne them and cook with the bell peppers.
- Broccoli. Cut your broccoli into florets and add them to the skillet for 4-5 minutes.
- Snap peas. You can buy these frozen and add them in when you toss together the noodles and peppers.
- Mushrooms. These do not require a lot of cook time, so cook them when the bell peppers have 4-5 minutes left.
- Bean sprouts. Add them in when there is only a minute or two left of cooking.
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Sesame Noodles Recipe (Cold or Warm)
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Ingredients
- 12 ounces linguini or spaghetti gluten-free
- 3 bell peppers small, cut into thin strips
- 2 tablespoons olive oil
- ½ teaspoon salt
Sesame Sauce:
- ¼ cup soy sauce gluten-free, or Tamari sauce
- 1 ½ tablespoons sesame oil toasted
- 1 Tbsp. olive oil
- 3 cloves garlic crushed
- 1 teaspoon ginger paste or crushed fresh ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons coconut sugar or white sugar
- 1 teaspoon chili garlic paste or Sriracha sauce
Toppings:
- 1 bunch green onions cut into 1-inch pieces
- Sesame seeds toasted, optional
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions. (You want it to be al dente.)12 ounces linguini or spaghetti
- In a large skillet or wok over medium heat add 2 tablespoons olive oil, bell pepper slices, and ½ teaspoon salt. Sauté for 7-9 minutes, or until peppers are tender.3 bell peppers, 2 tablespoons olive oil, ½ teaspoon salt
- While pepper and pasta are cooking, whisk together sesame sauce ingredients in a medium-sized bowl until combined. Add sesame sauce to skillet once peppers are cooked. Simmer sauce, while whisking occasionally, for 1 minute.¼ cup soy sauce, 1 ½ tablespoons sesame oil, 1 Tbsp. olive oil, 3 cloves garlic, 1 teaspoon ginger paste, 1 tablespoon rice wine vinegar, 2 tablespoons coconut sugar, 1 teaspoon chili garlic paste
- Add drained pasta to skillet and toss in sauce for 1-2 minutes over low heat.
- Serve sesame noodles immediately with green onions and sesame seeds or refrigerate for 2 hours to serve cold. Enjoy!1 bunch green onions, Sesame seeds
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Video
Notes
- Noodles: There are many sneaky ingredients, so be sure your noodles are truly gluten-free or follow the meal plan you’re on.
- Bell peppers: Be sure to cut the bell peppers small so they get nice and tender.
- Wok: If you have one, bust it out for this recipe.
- Temperature: This dish is so versatile, you can enjoy it at any temperature.
- Vegetables: This recipe can be made with lots of different veggies and noodles, so make it your own!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Asian Dishes
If you like this spin on traditional sesame noodles, you might want to check out these other recipes.
Once again, another great recipe. Just finished eating this and it was fantastic. Living in a “food desert”, I could not find Sriracha so I went with Go-Chu Jang and it worked great in the recipe, it had a great mouth burn. It was one of my three meatless meals for this week (I try to do at least three a week). Thanks again for all the great recipes, you really help my menu planning.
Yay! So happy to hear you enjoyed the recipe! I’m glad you could make it work. Thanks so much for taking the time to leave a comment and rating!
How long would these keep in the refrigerator? I’d like to make them ahead for my work lunches!
It depends on what type of noodles you use since some will get a little hard after refrigerating for a day or two. You should be good for up to 3-4 days though!
This looks mouthwatering! Gluten free, Asian, pasta and on the table in under 30 minutes? I’m sold – thanks for the recipe!
Hi Jules!! Yes, GF + Asian flavors are such an epic combo! 🙂