The holidays were filled with good food and fun, but I think I overdosed on sugar this year. Ree’s cookie week, turned into cookie month for me. I couldn’t stop baking and eating cookies. I think I am finally sugared out and ready to cook up some healthy recipes. First up, Last Minute Sesame Noodles from Tasty Kitchen member Aggie, who blogs at Aggie’s Kitchen. This whole grain noodle dish is filled with fresh vegetables and is super easy to make. If you are looking for a healthy recipe to jump start the new year, it is your lucky day! Let’s get started.
To make this noodle dish, you will need: soba noodles (or whole wheat spaghetti), soy sauce, sesame oil, canola oil, rice vinegar, red pepper flakes, green onions, cilantro, red pepper, red cabbage, carrots, edamame, and sesame seeds.
Begin by cooking the noodles, according to package instructions.
Carefully drain the pasta noodles.
Rinse noodles under cold water and set aside.
Chop up the colorful vegetables.
To make the dressing, combine soy sauce, oils, rice vinegar, crushed red pepper, green onions, and cilantro in a large bowl.
Whisk dressing ingredients together, until well combined.
Add noodles and vegetables to the dressing.
Gently toss until noodles and vegetables are well coated. Add sesame seeds.
Serve cold and enjoy!
If healthy eating is on your New Year’s resolution list, you have to try this recipe. It is nutritious and delicious. Feel free to add in whatever veggies you have in the fridge. I love that this recipe is so versatile. This noodle dish makes a great weeknight meal and the leftovers are perfect for a light lunch. Start the new year off right with Last Minute Sesame Noodles. I know I will be making this healthy recipe all year long.
Just boil water, and then use it all up! Raid your fridge and throw it in! These noodles are very versatile.
- 1 pound Spaghetti, Whole Wheat Spaghetti, Soba Noodles, Quinoa Pasta
- ½ cups Reduced Sodium Soy Sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Canola Oil
- 2 Tablespoons Rice Wine Vinegar
- 1-½ teaspoon Red Pepper Flakes
- 1 bunch Green Onions, Sliced, Divided
- ¼ cups Cilantro, Chopped
- 1 whole Red Pepper, Sliced Thin
- ¼ heads Red Cabbage, Sliced Thin
- 2 whole Carrots, Shredded With Vegetable Peeler
- 1-½ cup Shelled Edamame, Cooked
- ½ cups Toasted Sesame Seeds
Cook pasta according to directions. Drain, rinse under cold water.
To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!