Creamy Sesame Noodles

Brynie Greisman Brynie Greisman
Leave a review

Inspired by Asian cuisine, these noodles are dressed in a wicked creamy sauce that is complex and tempting. I love the fact that it can be eaten room temperature, which is always a plus on Purim, or any time really. In addition, it’s packed with nutritious ingredients that are satisfying and good for you. I know you’ll savor each forkful.

30m 8
Easy Vegetarian Pescatarian Parve

Contains: Peanuts, Soy, Sesame, Gluten, Wheat, Tree nuts

Directions

Prepare the Sesame Noodles

  1. Cook noodles according to package directions, adding the baking soda to the water before you start. (This results in a springier, more slippery noodle.) Drain and rinse briefly. Cover to keep warm.

  2. Place all sauce ingredients, aside from water, into a microwaveable bowl. Heat for 30 seconds. Mix. Heat for another 30 seconds. Mix again.

  3. Add the water and heat once again for 30 seconds. Whisk everything together well. Taste and adjust seasoning if necessary.

  4. Pour the sauce over the warm noodles and toss until the noodles are coated.

  5. Garnish with scallions, sesame, and peanuts. You can mix some of the garnish into the noodles as well.

Credits

Notes:

This is a fabulous side dish. One of my testers ate three bowls! You can turn it into a complete meal by adding shredded veggies, bean sprouts, or shredded chicken. I tested it with whole wheat penne pasta, and it was fabulous, but it’s amazing with spaghetti as well. Your taste, your choice.

Description:

Photography: Moishe Wulliger

Styling: Renee Muller

Suggested Recipes

Explore

Asian flavors brynie greisman creamy creamy sauce kosher Asian food Kosher Thai food nutritious pasta salad peanut sauce sesame noodles tempting thai inspired
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Miriam Moses •

can this be made in advance? how? how can i prepare this in advance for a meal on Shavuos?

Raquel Malul Kosher.com Team •
Reply to Miriam Moses

I would make all the components before Shavuos and then right before the meal, mix the sauce and veggies with the pasta. You don't want the pasta to sit in the sauce for multiple days in your fridge because it can get soggy.

Tzippy •

delicious!