Veggie Sesame Noodles
This riff on sesame noodles features tons of colorful vegetables. This recipe is healthy and easy to prepare (vegan and easily gluten free).
Updated by Kathryne Taylor on August 29, 2024
These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!
This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.
The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.
From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.
Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.
Watch How to Make Colorful Veggie Sesame Noodles
This recipe is an updated and improved version of a very old recipe on my blog called “Soba Noodles with Vegetables.” Way back in 2011, I wasn’t quite satisfied with the seasonings, but I wasn’t sure how to fix them. I’ve revisited the recipe and tweaked it to yield exactly the flavor I’ve been craving all this time.
If you’re a fan of the old recipe, view the original recipe as a PDF here.
Craving more noodles?
Try these related recipes:
- Peanut Slaw with Soba Noodles
- Sugar Snap Pea and Carrot Soba Noodles
- Almond-Sesame Soba Zoodles with Quick-Pickled Veggies
- Colorful Veggie Lettuce Wraps
You might also enjoy my Fresh Spring Rolls with Peanut Sauce, Crunchy Thai Peanut & Quinoa Salad, and the Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce in Love Real Food (page 98).
Please let me know how your sesame noodles turn out in the comments! I love hearing from you.
Veggie Sesame Noodles
This riff on sesame noodles features tons of colorful vegetables. This recipe is healthy and easy to prepare—perfect for bringing to get-togethers! It’s vegetarian/vegan and easily gluten free. Recipe yields 6 side servings.
Ingredients
- 8 ounces soba noodles or spaghetti noodles of choice*
- ¼ cup raw sesame seeds
- ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
- ¼ cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
- 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
- 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
- 1 red bell pepper, sliced into very thin strips
- 1 bunch green onions, chopped
- ½ cup chopped cilantro
- Optional: 2 cups shelled edamame, steamed
Instructions
- Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
- In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
- To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.
Notes
Recipe adapted from Last Minute Sesame Noodles on Aggie’s Kitchen, originally from Eatingwell.com
*Make it gluten free: If you are sensitive to gluten, seek out 100% buckwheat soba noodles (I like Eden Foods’ brand) or substitute your favorite sturdy gluten-free spaghetti.
Change it up: Try adding a tablespoon or two of peanut butter to the dressing. Or, play around with the vegetables used here—you’ll just need about 5 cups total. For additional protein, include the optional edamame or serve with crispy baked tofu on top, or add a fried egg or scrambled eggs.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate
I think you mean to toast the sesame seeds not the oil?
Hi Rose! You want to toast the sesame seeds per direction and use toasted sesame oil. Dose that help?
Thanks Kate. I just checked my sesame oil and it does say ‘toasted’ but I’ve never bothered to read the small print before. I am now wondering if all sesame oil is automatically ‘toasted’. But yes, it does help, many thanks
Let me know what you think, Rose!
Loved the flavours and crunch! we added Edamame,it was perfect for a substantial but lighter winter dinner plus some left for lunch the next day. Lockdown #2 is brighter for your recipes – thank you so much :)
I made this tonight and it got rave reviews from all! Beautiful and nutritious as many of your recipes are. I did add the 2 TBS of peanut butter to the warm noodles as you suggested. I also ruined my soba noodles by overcooking and I followed the package directions so if you use soba noodles, err on the side of undercooking them. I used regular spaghetti and although perhaps not as nutritious, it was very tasty!! Thanks Kate for another great recipe!!!
Hi! Can I use whole wheat noodles as a susbsitute?
Hi! Sure, just make sure to follow the package directions.
Kate, this is delicious! The slight spiciness and the warmth of the sesame oil are perfect when partnered with the cool cabbage and carrots. I made it exactly as written (although my store was out of udon, so I used somen noodles), and I’ll keep making it for years to come!
Wonderful, Rebecca! Thank you for sharing how much you enjoyed this recipe. I appreciate your review. :)
I made this last night. I’m sitting at my desk eating the leftovers for lunch and it shocked me how much mine looks like the photo. Usually my recipes look nothing like the photo online. It really is colorful and so tasty. I will make this again.
I just bought the Kindle version of your new book…. I’m so excited! My coworkers and I are huge fans. You are amazing!
You’re so sweet! I’m happy everyone loved it. Thank you for making it and taking the time to review.
Just made this now, to serve with fresh salmon tonight. I was not sure I would like this salad but it is really good.
Thank you for sharing, Diana! I’m glad you were surprised.
So delicious! *******
I’m glad you loved it, Sabena!
This salad is AMAZING! It is visually gorgeous and the flavours are bright and absolutely delicious! Even my veggie resistant teenagers devoured it! I didn’t have soba noodles so used whole grain spaghetti and I love spice so drizzled a little Sriracha on mine! Another home run, thanks Kate!
This is SOOOO what the doctor ordered! I had a huge cabbage I’ve been trying to use up. This was fresh, delicious and so beautiful to look at haha. The perfect light lunch :)
My boyfriend and I are huge fans of your recipes. We made this one today and enjoyed it very much. We used oxheart instead of red cabbage, as we only last week had your (equally amazing!) peanut slaw noodle salad with red cabbage. Keep up the great work! Best wishes from the Netherlands, Elly
What a spectacular looking salad! I’m serving my low- carb version with zucchini noodles topped with grilled chicken!
Made this tonight and it was fantastic. I added the edamame and used your baked tofu to put on top of it as well. I love that you have all the suggestions for variations at the end of your recipes. I am not someone that loves to cook normally and so far since March I have cooked every single night for my family during this time. I am now taking pride in trying to new recipes and making great food, especially for my vegetarian son. I started with your banana nut bread, zucchini bread and carrot cake muffin recipes. (the coconut oil and honey ingredients was genius). They were so good that I now trust any recipe you have. Thank you for providing so many wonderful recipes and giving me so many successful meals.
I’m happy you loved it! Thank you for sharing, Kim.
I made this for dinner last night. No Soba noodles in the house so I used 8 oz. of rice noodles and it was delicious! Very colorful and tasty!
We loved this, but I found there were too many noodles so the veggies didn’t shine as much as I’d hoped. (Hence 4 stars.) I’ll make it again, but with fewer noodles. That would be okay for the 2 of us. We generally love your recipes!
Diane
Thanks for highlighting this recipe again. Made this morning before it got too hot, we will enjoy for dinner tonight. I used bucatini pasta as that is what I had. Fearful of ending up with too salty of a finished product, I didn’t salt the pasta water. Finished dish needed a bit more salt so I ended up mixing a tablespoon regular soy sauce with a tablespoon tahini. Also added snow peas instead of edamame as that is what I had. Delicious! We love all of your recipes.
Made this for the family tonight as I had leftover cabbage (nappa, not red) I was looking to use up. It was A-MA-ZING!!! Did not add the pb. It was perfect as is. Will make it again! Thanks! Suzanne from Ottawa, Ontario.
I made this for my lunches this week and it’s FANTASTIC! I used a bag of shredded green cabbage and carrot to save some time and used liquid aminos instead of soy sauce/tamari. Thanks so much, I’ll definitely be adding this to my regular recipe rotation!
I love the fresh crunch of the veggie. Best of the day of.
Wow!! Bringing this to every picnic I go to from now until eternity! Delish!! Ran out of limes so used a little rice vinegar and it tasted great!
I’m glad you loved it, Patrice! Thank you for sharing how you made this work with what you had.
Absolutely delicious. I highly recommend. I am one that always makes my own spin on other recipes, but I followed this one to the T and it was superb. I made the crispy baked tofu to serve on top and it made a fantastic dinner.
I’m glad you loved it, Elissa! Thank you for your review.
This was REALLY easy to make, and delicious! Thanks Kate!
You’re welcome, Emily!
Another hit! I added about 2 tablespoons of peanut butter to the dressing. Didn’t pay attention to the caution about soy sauce being too salty, so had to water it down by about 1/4 cup. Won’t make that mistake next time. Also added poached shredded chicken for the family carnivores. This is really fresh and tasty.
Yum! Crispy textured vegetables and delicious soba noodles complete this appealing and mouthwatering salad. We enjoyed it as the recipe instructed and with the addition of the the edamame. I had some snow peas in the fridge so I added those in as well. My only change would be to break the soba noodles in half before cooking- they were a little long for the salad however did not distract from all the wonderful flavors.
Thank you for sharing, Vanessa! I appreciate your review.
This was really delicious! The flavor deepens even more the next day.
I discovered I had no ginger root and added more lime juice and garlic to the dressing as well as a splash of rice vinegar hoping to
compensate. It was still excellent but I can’t wait to make it again
with the ginger and switching up the veggies a little. I did also add
strips of a commercial teriyaki tofu to add some protein. The veggies used in the photographs were a beautiful choice of colors! Great
choice for a hot summer day meal!
Made this exactly as written and loved it. Perfect for pack for WFH lunch. Can’t wait to try the peanut butter and tofu suggestion.
Yum! Made this for my family for dinner last night and everyone LOVED it. I had some summer squash so I added that in (one more color!), but then also just slightly cooked the peppers, carrots and squash in vegetable broth, as opposed to having them raw. Also added some tofu. Delish!
Love hearing that, Tamra! Thank you for sharing.
Another wonderful recipe, very flavorful and easy. This was enjoyed by a non-salad eater, I think because it didn’t taste like “salad.” A note in case it is helpful for others–after the leftovers spent a couple of days in the fridge, the dressing and veggies were even yummier, but the noodles were a bit soggy. Next time I think I will add the noodles in stages to prevent this.
Thank you for your feedback, CRH! I appreciate it.
I made this with edamame noodles and added zucchini ribbons since tis the season for lots of zucchini! I liked it, but my husband said it was too wet. Maybe that’s due to the zucchini addition? I found the ribbons to be kind of a pain to make, and the whole business a bit unwieldy to toss together, so probably won’t go in rotation for me.
Hi Claire! I’m sorry you variation didn’t turn out the best. Zucchini noodles start to release water once they come in contact with salt. That is likely the culprit.
Wow, this was really delicious. I added edamame and topped with some of your Baked Tofu to make a meal of it. My husband and I both enjoyed it. Satisfying and healthy.
This recipe is truly a feast for the senses. I made this for the first time this evening and it was AMAZING. I added fried tofu chunks and hard boiled egg slices to turn it into a main dish. My son opted to add fresh minced jalapeno in place of the red pepper flakes, and just a splash of red wine vinegar, along with the fresh lime juice and ginger. Wow, we loved the crunch of the fresh veggies, all the fantastic smells and bright colors. Thank you for sharing another epic recipe!
September 5, 2020
Wow! This was an instant family favorite, which is not an easy feat with some “selective” teen diners :). As well, this is possible the first time a recipe proved EASIER to make than I anticipated.
Made this last night and loved it! I will definitely be makingthis again!
This was off the charts delicious. There has not been a miss yet on your site, but this one was exceptional. Thank you so much for your offerings!
You’re welcome, Debbie! I’m happy you loved it.
This sounds great. My daughter has a soy allergy, can you suggest any alternatives for the tamari/soy? Thanks
Hi! I haven’t tried it here, but maybe try coconut aminos? They tend to have similar flavor.
Have a bag of coleslaw. Think I could just use this?
Made this with zoodles and added 2T Pb to sauce. Thanks for this awesome recipe; we love it!
Made this recipe. My ppl loved it. Added more sesame seeds, but it made lots and we have more for tomorrow.
That’s great! Thank you for taking the time to comment, Deb.
The veggie sesame recipe looks delicious. Any suggestions to further reduce the sodium in the the low sodium soy sauce or reduced sodium tamari sauce? Or an alternative ingredient?
Hi! You can use reduced sodium, but I don’t have an alternative as it’s a primary ingredient.
My husband and I loved this. I added grapefruit and avocado and the grapefruit worked really well. I wanted to have added a little more. I’ll definitely make this again. Thank you. We got your cookbook as a gift and use it a lot.
I’ve made this recipe several times, for family and friends, and it’s a winner every time! So beautiful in every way! Prep is simple, putting it together is foolproof!
This is by far one of my all time fav recipes! The flavors are delicious, I love all of the colors, and it’s packed with veggies!! Plus it doesn’t take long at all to make. Thanks for always coming up with the most delicious and creative recipes, Kate! You are amazing!
I love that it’s a favorite, Ashely! Thank you for sharing.
Made this tonight and was blown away! My husband and I scarfed it down and I am thrilled to have some leftover.
I added a little stevia/monk fruit to the dressing for a touch of sweetness and also added crispy tofu. Other than that I made it exactly as written. So tasty and fresh! Will definitely make this again.
This is SUCH a delicious recipe. The first time I made it, I was over the moon, but I found that as the salad “marinated” for the next day, it was not as good (which you do note!). But I solved this by prepping the salad in separate containers and just adding the dressing the day of. Four days of awesome lunches! :)
Great to hear, Shannon! Thank you for your review.
just made one are lunch with carrots, Cilantro, purple onions, green peppers, and spring onions. LOVED it.
This recipe is sooo good! I used Savoy cabbage and sautéed all the veggies in sesame oil for a warmer dish with an egg on top. So bright and clean!
I’m happy you loved it, Becky! Thank you for your review.
So delicious! Can’t wait to take this to potlucks as a vegan option! (When we can have potlucks again, of course)
Crazy question: how do you think an egg on top would be? Gilding the lily or total yum? I’m a big Bibmbop fan and love it when the yolk adds to the dressing.
Sure! You could add an egg for more protein.
I fixed this last night w/o egg this time and it was a HUGE hit. Served it w your broccoli salad. Perfection!!!!
This always taste so fresh and delicious. Easy way to get some veggies in. Thanks!
I literally always come back to this recipe! Modifications to switch it up- shrimp if you want more protein, adding avocado if eating same day, and more lime never hurts!