Name: Easy Sesame Noodles with Spring Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 tablespoons kosher salt (for boiling); 1 pound dry spaghetti noodles (or any preferred pasta); 1 cup asparagus, chopped (optional); 2 tablespoons sesame oil (for coating noodles); 1/3 cup soy sauce; 1 tablespoon sesame oil; 3 tablespoons rice vinegar; 1/4 cup peanut butter (chunky or smooth, not natural); 3 tablespoons toasted sesame seeds; 2 tablespoons brown sugar (packed); 1 knob ginger (about 2 inches, roughly chopped); 3 cloves garlic (smashed and peeled); 1 teaspoon Sriracha hot sauce (or to taste); 1/4 bunch cilantro (optional); 1-2 tablespoons water (to thin the sauce); 1 English cucumber (halved and seeds removed); 1 red bell pepper (chopped into bite-size pieces); 1 cup shredded carrots; 1/2 cup green onions (chopped); 1/3 cup chopped cilantro (optional); Chopped cilantro, for garnish; Chopped green onion, for garnish; Sesame seeds, for garnish; Additional sesame oil, for garnish

Ingredients

Scale

2 tablespoons kosher salt (for boiling)
1 pound dry spaghetti noodles (or any preferred pasta)
1 cup asparagus, chopped (optional)
2 tablespoons sesame oil (for coating noodles)
1/3 cup soy sauce
1 tablespoon sesame oil
3 tablespoons rice vinegar
1/4 cup peanut butter (chunky or smooth, not natural)
3 tablespoons toasted sesame seeds
2 tablespoons brown sugar (packed)
1 knob ginger (about 2 inches, roughly chopped)
3 cloves garlic (smashed and peeled)
1 teaspoon Sriracha hot sauce (or to taste)
1/4 bunch cilantro (optional)
1–2 tablespoons water (to thin the sauce)
1 English cucumber (halved and seeds removed)
1 red bell pepper (chopped into bite-size pieces)
1 cup shredded carrots
1/2 cup green onions (chopped)
1/3 cup chopped cilantro (optional)
Chopped cilantro, for garnish
Chopped green onion, for garnish
Sesame seeds, for garnish
Additional sesame oil, for garnish

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Instructions

Boil salted water and prepare the noodles accordingly.
Add asparagus after 5 minutes, cooking for a total of 7 minutes.
Drain and rinse the noodles and asparagus under cold water.
Toss noodles in sesame oil to prevent clumping.
Blend sauce ingredients in a blender until smooth.
Chop fresh veggies and add them to a bowl with the cooled noodles.
Pour sauce over the noodles and veggies, mixing well.
Serve cold or at room temperature, garnished as desired.

Last Step:

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Notes

Ensure noodles cool completely to avoid clumping.
Adjust Sriracha for heat preference.
Store leftovers in an airtight container for up to 3 days.

Author: dani
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Blending
Cuisine: Asian

Nutrition

Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg