You’ll never guess how healthy these sesame noodles are, because they’re decadently creamy…without the cream.
Creamy Sesame Noodles
3.5 oz. (100 g) dried Japanese soba (buckwheat) noodles or regular pasta
2 T. (about two) sliced green onions
Toasted sesame seeds, for garnish
Diced cooked chicken (optional, but it makes a satisfying lunch if you add it!)
Creamy Sesame-Ginger Dressing
Cook noodles according to instructions on package. Drain and rinse (so they don’t stick together). Toss with dressing, green onions (and chicken, if you like). Sprinkle sesame seeds on top and serve warm or cold.
1/4 c. (60ml) soy sauce
1/4 c. (60ml) rice vinegar
2 cloves garlic, grated
2 knobs peeled fresh ginger, grated (each the size of your thumb, or larger)
6 T. (90ml) sesame tahini or Japanese sesame paste*
1 T. (12g) sugar
1/2 t. (2g) red pepper flakes
Whisk all dressing ingredients together and store in refrigerator. Will last a month in the fridge (but I guarantee it’ll be long gone before then!)
*You can buy tahini online if you can’t find it at your local supermarket, or you can substitute creamy natural peanut butter (the kind without added sugar) for a slightly different but still delicious taste.
This is also absolutely delicious as a dressing on green salads or steamed green veggies like asparagus, snap peas or spinach.
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Jonelle Patrick writes mystery novels set in Tokyo, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had