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Sesame Ginger Noodles

Sesame Ginger Noodles

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 4


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


  • 21/2 ounces dried udon noodles
  • 45 carrots, peeled and spiralized or grated
  • 2 cups shredded purple 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


  1. 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.
  2. For the dressing, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic and red pepper flakes.
  3. Toss the noodles with the dressing and sesame seeds.