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  • 6 tablespoons toasted sesame oil
  • 3 tablespoons tahini (sesame seed paste) or creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced peeled fresh ginger
  • 1 1/2 teaspoons sugar
  • 1 teaspoon chile oil
  • 1 large carrot, peeled and coarsely grated
  • 1 large cucumber, peeled, seeded and chopped
  • 1 1/2 cups chopped red bell pepper (about 1 large pepper)
  • 1 package (10-ounce) dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
  • 4 green onions, thinly sliced


  1. Whisk sesame oil and next 6 ingredients (sesame oil through chile oil) in a large bowl.
  2. Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Sesame Noodles with Shredded Vegetables on

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