Sesame Ginger Noodles

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Heavy on carrots and red cabbage and light on the udon noodles, the ratio for these sesame ginger noodles is deliberate for a fresh, crunchy vegan dish.

I had a Marie Kondo moment last weekend.

It was a spontaneous Saturday morning. The sudden urge to purge hit me. 

And it felt so good!

Cleaning out is different than cleaning. This wasnโ€™t just dusting. The process involved making piles to be donatedโ€”actually getting rid of things.

For a few hours, I was focused on the kitchen. I canโ€™t tell you the joy I now have opening my cabinets and seeing neatly stacked mixing bowls, pots and pans.

Plus all these items are now in locations that make sense for my daily routine.

I also tackled the cabinets that act as our pantry. My childhood home had a separate pantry closet. Now I look back and realize I didnโ€™t appreciate it enough.

Sesame Ginger Noodles

In our city condo I dream of a kitchen renovation that includes finding a spot for a pantry, so I donโ€™t have food and plates sharing the same shelves.

While I was organizing my dry goods and discovering an embarrassingly big assortment of pasta shapes, I found open bags of udon noodles. I must have kept buying them thinking I didnโ€™t have any.

Since doing my cleanup, I have better sight lines to know if I need an ingredient or not. I am going to do my best to make this last.

The amount of udon noodles I had wasnโ€™t enough for a full meal, but it didnโ€™t matter.

Sesame Ginger Noodles

How To Make Sesame Ginger Noodles

For these sesame ginger noodles, I went all in on the veggies and lighter on the noodles. The ratio is very deliberate.

I started by cooking the noodles and then rinsing them in cold water in a strainer.

Together my son and I spiralized carrots. He always has so much fun turning the crank. I canโ€™t say that it has done anything to encourage him to actually eat vegetables.

Next I shredded cabbage.

In a big bowl I combined the noodles, carrots and cabbage. I tossed in sliced scallions and lots of chopped cilantro.ย 

For the dressing, I whisked together fresh ginger, garlic, sesame oil, rice vinegar and a pinch of red pepper flakes for a little heat.

With everything combined, I sprinkled on black sesame seeds.

These sesame ginger noodles were even better the next day when I had leftovers for lunch. It gave the flavors time to really meld.SaveSave

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Sesame Ginger Noodles

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Prep: 10 minutes
Cook: 7 minutes
Total: 17 minutes
Servings: 4
Heavy on carrots and red cabbage and light on the udon noodles, the ratio for these sesame ginger noodles is deliberate for a fresh, crunchy vegan dish.

Ingredients 

  • 2-1/2 ounces dried udon noodles
  • 4-5 carrots peeled and spiralized or grated
  • 2 cups shredded red cabbage
  • 3 scallions sliced thinly
  • 1/3 cup roughly chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove minced
  • Pinch of red pepper flakes
  • 2 tablespoons black sesame seeds

Instructions 

  • Cook the noodles according to package instructions. Rinse with cold water in a strainer and transfer the noodles to a large bowl. Add the carrots, cabbage, scallions, cilantro, salt and pepper.
  • For the dressing, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic and red pepper flakes.
  • Toss the noodles with the dressing and sesame seeds.

Nutrition

Calories: 224kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 644mg | Potassium: 369mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10868IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pasta & Noodles
Cuisine: Asian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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