Sesame Noodles

If you were stuck on a deserted island and could choose a months supply of any dish to miraculously float up on shore, what would you choose?

These sesame noodles would be my choice, hands down. I could eat them any time, any where.


Sometimes I make a big batch of this for lunches during the week. It’s super easy to whip up and keeps well for a few days in the fridge.

Sesame Noodles; Recipe or Not

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 pkg. pad thai 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.


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