You’re stuck on a deserted island and you get a months supply of one meal. What would you choose?
I would pick sesame noodles faster than you can say ‘soy sauce’. I could eat sesame noodles any time and anywhere.
They’re savory, sweet and noodle-y in all the right ways with bright pops of color from the fresh veggies and herbs.
When I realized I didn’t have a sesame noodle recipe in my collection of staple recipes, I knew I needed to make one STAT.
I frequently make a big bowl of these noodles for lunches during the week. They keep well in the fridge for a few days and are so easy to pack.
One other note to mention is when I first started making these I used soba noodles but found after a day or two in the fridge they would get a little mushy. If you’re planning to eat the noodles over a few days for lunches or snacking, I recommend using a thicker rice noodle. I use Annie Chun’s brown rice pad thai noodles and they keep their texture even after a day or two.
- 1 8 oz. pkg. pad thai rice noodles (I recommend: Annie Chun’s Pad Thai Brown Rice Noodles)
- 1 red pepper, diced
- 1 heaping cup shredded carrot
- 2-3 bunches of green onion, chopped
- a handful of fresh cilantro, roughly chopped
- sesame seeds for topping
For the sesame dressing:
- 1/4 c honey
- 1/4 c soy sauce
- 2 T rice vinegar
- 2 t toasted sesame oil
- 1 large garlic clove, finely chopped
- 1/3 c olive or vegetable oil
Cook noodles as directed. In a small bowl or jar, whisk together the honey, soy sauce, vinegar, sesame oil, garlic, and olive oil. Let the noodles cool for a few minutes then combine them with the chopped veggies in a large bowl. Pour in sesame sauce and toss to combine. To store, cover with plastic wrap and place in the fridge. Give the noodles a toss before serving again.