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Asian Noodles

Asian Noodles

Prep: 8 minutes Cook: 4 minutes Chill: 2 hours

Oxmoor House JANUARY 1997

  • Yield: 8 (3/4-cup) servings.


  • 3 quarts water
  • 1 (7-ounce) package rice vermicelli, uncooked
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons dark sesame oil, divided
  • Vegetable cooking spray
  • 1 cup diagonally sliced green onions
  • 1 tablespoon peeled, minced gingerroot
  • 1 teaspoon toasted sesame seeds


Bring 3 quarts water to a boil in a large saucepan; add pasta, and cook 3 minutes or until tender. Drain. Place pasta in a serving bowl.

Combine soy sauce, honey, and 1 teaspoon oil; stir well with a wire whisk. Add soy sauce mixture to pasta; toss well.

Coat a large nonstick skillet with cooking spray; add remaining 1 teaspoon oil. Place over medium-high heat until hot. Add green onions and gingerroot; saute 1 minute or until tender. Add onion mixture to pasta mixture; toss lightly. Serve warm or chilled. Sprinkle with sesame seeds just before serving.

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 13%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.5g
  • Carbohydrate: 44.3g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 149mg
  • Calcium: 0.0mg

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Asian Noodles Recipe