Good served hot or cold.
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- 12 ounce(s) thin noodles (Asian-style soba noodles) cooked and drained
- 1/4 cup(s) low-sodium soy sauce
- 2 tablespoon(s) sugar (or Splenda)
- 4 clove(s) garlic minced
- 2 tablespoon(s) rice vinegar
- 3 tablespoon(s) dark sesame oil
- 4 tablespoon(s) canola oil
- 4 whole(s) green onions sliced thin
- 2 tablespoon(s) creamy peanut butter (or Asian-style peanut sauce)
- 1/2 whole(s) pre-cooked rotisserie chicken (optional) shredded
- 1 whole(s) red bell pepper (optional) sliced thin and sauteed separately
- 1 teaspoon(s) sesame seeds (optional) toasted
- 2 tablespoon(s) fresh ginger (optional) chopped, peeled
- pinch(s) red pepper flakes or a tsp of hot chili oil
- 1. Boil and cook noodles according to directions; run under cold water to stop cooking when finished and set to side.
- 2. Mix “dressing ingredients” – whisk or blend together. These ingredients include the soy sauce, sugar, garlic, rice vinegar, sesame oil, canola oil, peanut butter, hot chili oil (optional). Taste and adjust ingredients as needed.
- 3. Pour sauce over warm noodles and toss to coat (maybe do this gradually to make sure the sauce to noodle ratio is proportional).
- 4. Toss in shredded chicken and sautéed red bell pepper (best done when warm). Add any extra sauce as needed.
- 5. Sprinkle with green onions and toasted sesame seeds, and toss again.
- 6. You can heat it up or eat it cold! Great leftovers. Cold noodles are better if you don’t have the chicken; with the chicken, it is better heated up.
This recipe is a personal recipe added by alemmom and has not been tested or endorsed by MyRecipes.
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Sesame Noodles Recipe at a Glance
- COURSE: Main Dishes