Creamy Sesame Noodles

Soba noodles with creamy sesame-ginger sauce and green onions

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.

Extra bonus!

This is also absolutely delicious as a dressing on green salads or steamed green veggies like asparagus, snap peas or spinach.

Squeeze bottle putting sesame-ginger dressing on a green salad
I don’t know why it’s way more fun to use a squeeze bottle to put salad dressing on, but it is. I keep this dressing in my fridge to spritz on anything that could use a little boost of deliciousness (it’ll keep for a month if refrigerated, but in my house, it never lasts that long!)

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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

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