Lighter Sesame Noodles

Lighter Sesame Noodles | Living Healthy in Seattle Lighter Sesame Noodles | Living Healthy in Seattle

I can never turn down a big ole bowl of noodles.

Especially when those noods are tossed in a sesame sauce with bright, crisp veggies!

Sesame noodles are often on the heavy side due to oil and more oil.

Now don’t get me wrong, oil can be tasty, but I prefer my noodles with a drizzle of oil, just like I prefer to actually fit into my skinny jeans with minimal effort and minimal perspiration.

(Even though jeans and pants in general–besides sweats–are the devil.)


Basically my noodles are allowed to swim in brothy soups or creamy peanut sauce, but not oil.

That’s a no-swim zone right there.

Instead, I whip up a savory sauce comprised of reduced sodium tamari, rice vinegar, nutty toasted sesame oil, honey (use coconut sugar to make it vegan), zippy fresh ginger, spicy red pepper flakes, and toasted sesame seeds.

Because sesame squared aka double trouble sesame is what we’re going for obviously.

Toasted sesame oil is big in the flavor department so you only need about 1 teaspoon.


Now standard sesame noods usually contain a bunch of sliced scallions (green onions you know) but onions are not my friends, so hello diced red bell pepper, crisp English cuke, and herby cilantro you guys are invited to join this noodle slurping party.

Gently fold your saucy concoction and veggies into cooked rice noodles then get a fork twirlin’.

P.S. Always taste and adjust the ingredient amounts to make your taste buds the happiest possible. Like more ginger? Throw in more! Not a fan of cilantro? Toss in half the amount (Or nix it all together… not a great idea unless you actually hate the stuff). It’s your call.

P.P.S. Start by adding half of the sauce, then slowly introduce a little more at a time to suit your taste. I usually have about a tablespoon of sauce leftover that I store in my fridge.

P.P.P.S. If you really need your darn scallions go ahead and extend an invite.

Lighter Sesame Noodles

Serves 1 to 2

  • 6 ounces brown rice noodles (I used Annie Chun's boxed Pad Thai noodles)
  • 2 tablespoons reduced sodium tamari
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons honey or coconut sugar (use coconut sugar for vegan version)
  • 1 teaspoon toasted sesame oil
  • 1 1/2 teaspoons minced fresh ginger
  • 1 teaspoon toasted sesame seeds; plus more for serving
  • Red pepper flakes, to taste
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced English cucumber
  • 1/3 cup cilantro; roughly chopped
  1. Cook the noodles according to the package instructions. I boiled my noodles for just under 4 minutes.
  2. Meanwhile, whisk the tamari, rice vinegar, honey or coconut sugar, sesame oil, ginger, sesame seeds, and red pepper flakes until combined. Taste and adjust the ingredient amounts to your liking.
  3. Drain the cooked noodles, then gently toss in half of the sauce.
  4. Fold in the bell pepper, cucumber, and cilantro.
  5. Add more sauce, if you wish.












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