Sesame noodles are one of our favorites—so delicious and easy to make. Served warm or cold, this version is perfect for lunch and can be turned into a main dinner course just by adding shredded chicken, bean curd, or any protein of your choice.
We’ve made this recipe several times -- it's too good not to share.
By making the dish with USDA Certified Organic Roasted Sunflower Seed Butter from The Lancaster Food Company, you’re supporting our mission of hiring people out of poverty into thriving-wage jobs and sourcing from organic farmers as close to home as possible.
1 pound thin Chinese egg noodles (available at all Asian markets) or thin dried pasta such as capellini or angel hair
Dressing for the noodles:
¼ cup soy sauce
2 teaspoons grated fresh ginger
1 garlic clove finely minced
2 tablespoons rice wine vinegar (or lime juice)
2 – 3 tablespoon toasted sesame seed oil
2 teaspoons honey
3 tablespoons Roasted Sunflower Seed Butter with Sea Salt from The Lancaster Food Company (made in a peanut-free facility)
½ cup boiling water from the pot you use to cook the noodles
Additions to the noodles:
3 scallions thinly sliced on an angle
½ cup bean sprouts
½ bell pepper thinly sliced (or slivered snow peas or carrots or just about any vegetable you have in your fridge)
Cook the noodles in a large pot of boiling water until they are al dente. Strain them, reserving ½ cup of the boiling water.
Combine the dressing ingredients, including the boiling water, and whisk.
In a large bowl, gently toss the warm noodles and vegetables with the dressing.
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