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- 8 oz udon noodles (or any preferred noodle) - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1 inch ginger, grated - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 2 tablespoons tahini (sesame paste) - 1 tablespoon chili paste (adjust for heat preference) - 1 tablespoon maple syrup or honey (for balance) The udon noodles are thick and chewy. They hold the sauce well, making each bite tasty. You can swap them for spaghetti or rice noodles if you prefer. The sesame oil adds a rich, nutty flavor. Garlic and ginger give a fragrant base, while soy sauce brings depth. Rice vinegar adds brightness, and tahini offers creaminess. Chili paste gives heat, and maple syrup or honey balances the spice. - 1 cup shredded carrots - 1 cup bell pepper, thinly sliced - 1 green onion, chopped Shredded carrots add sweetness and crunch. They also bring a pop of color. Sliced bell peppers add freshness and a slight crunch. You can use any color you like—red, yellow, or green. The green onion on top adds a mild onion flavor and makes the dish look beautiful. - 2 tablespoons sesame seeds - Fresh cilantro Sesame seeds add a nice crunch and extra flavor. Fresh cilantro gives a bright, herbaceous note. These garnishes not only taste great but also make your dish look even more inviting. You can skip them if you want, but I highly recommend them for that extra touch! 1. Cooking the udon noodles: Start by boiling water in a large pot. Add 8 oz of udon noodles. Cook them according to the package instructions. This usually takes about 8-10 minutes. Stir them occasionally to prevent sticking. 2. Rinsing and setting aside: Once the noodles are cooked, drain them in a colander. Rinse them under cold water. This stops the cooking and keeps them firm. Set the noodles aside for later. 1. Sautéing garlic and ginger: In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add 4 minced cloves of garlic and 1 inch of grated ginger. Sauté them for about 1 minute until they smell great. 2. Mixing sauce ingredients: In a bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of tahini, 1 tablespoon of chili paste, and 1 tablespoon of maple syrup. Stir this well until it is smooth and evenly mixed. 1. Adding sauce to skillet: Pour the sauce into the skillet with the garlic and ginger. Stir it well and let it simmer for 1-2 minutes. This helps all the flavors come together. 2. Tossing noodles and incorporating vegetables: Now, add the cooked noodles into the skillet. Toss them well to coat with the spicy sauce. Then, fold in 1 cup of shredded carrots and 1 cup of thinly sliced bell peppers. Cook this for an additional 2-3 minutes. The veggies should soften a bit but stay bright and fresh. Now you have a delicious dish! Rinsing the noodles is key. After cooking, drain and rinse them under cold water. This stops the noodles from cooking further. It also helps remove excess starch. Starch can make the noodles sticky. Rinsing ensures they stay separate and saucy. Adjusting spice levels is easy. If you like it hot, use more chili paste. For milder noodles, start with less. You can always add more spice later. Taste as you go to find what works for you. Adding proteins boosts the meal. Cooked chicken or crispy tofu are great options. They add texture and make the dish more filling. Simply toss them in with the noodles for a complete meal. You can switch up the sauce too. Try peanut sauce for a creamy twist. Or use hoisin sauce for a sweet, rich flavor. These changes keep the dish fresh and exciting. Serving matters as much as taste. Use a large bowl for a family style meal. Top with colorful veggies and herbs. This makes the dish pop! For individual plates, twirl the noodles into nests. Place the veggies on top. Sprinkle sesame seeds for a nice crunch. Fresh cilantro adds a bright touch. This way, your Spicy Sesame Noodles will look as good as they taste! {{image_2}} You can switch the noodles to suit your taste. Here are two great options: - Rice noodles: These noodles are light and absorb flavors well. They give a nice chewy texture to your dish. - Whole wheat noodles: These add a nutty flavor and extra fiber. They are a healthy swap that still tastes great. Feel free to mix and match your veggies. Here are some ideas: - Broccoli, snap peas, or bean sprouts: These add crunch and color. They also pack in nutrients. - Seasonal vegetable options: Use what’s fresh. Think zucchini in summer or Brussels sprouts in fall. Seasonal veggies make your dish vibrant and tasty. You can change the sauce to create new flavors. Here are a few simple swaps: - Substituting tahini for nut butter: If you like a creamier sauce, try peanut or almond butter. They add a unique twist. - Using different types of vinegar: Swap rice vinegar for apple cider or balsamic vinegar. Each type brings a different tang to the dish. Experimenting with these variations keeps your Spicy Sesame Noodles exciting and fresh every time you make them! Store your spicy sesame noodles in an airtight container. Glass or plastic containers work great. Make sure the noodles are cool before sealing. This keeps the flavors fresh. You can enjoy them for up to three days in the fridge. To reheat, use a skillet on low heat. This warms the noodles without making them soggy. Add a splash of water or soy sauce to help. You can also use a microwave. Heat in short bursts, stirring in between. This helps keep them from drying out. You can freeze the cooked noodles for later use. Just store them in a freezer-safe bag. Keep in mind that fresh vegetables do not freeze well. It’s best to add those when you’re ready to eat. This way, they stay crunchy and bright. Yes, you can easily make this recipe gluten-free. Instead of regular soy sauce, use tamari. Tamari is a great gluten-free option that gives you the same salty flavor. For noodles, choose rice noodles or gluten-free udon noodles. Both options keep the dish tasty and satisfying. You can adjust the heat level of your spicy sesame noodles quite easily. If you want less heat, reduce the amount of chili paste. Start with a small amount and taste as you go. If you enjoy more spice, add extra chili paste or include red pepper flakes. Tailoring the spice helps you find the right balance for your taste. These spicy sesame noodles pair well with many dishes. Consider serving them with a simple cucumber salad. The cool crunch of cucumbers complements the heat. You could also enjoy them with grilled chicken or tofu for added protein. For a fresh touch, serve with steamed broccoli or snap peas as a side. This post covered how to make tasty Spicy Sesame Noodles. You learned about key ingredients like udon noodles, oil, and fresh veggies. Step-by-step, I showed how to cook the noodles, make the sauce, and combine everything. We also explored tips for flavor and storage, plus fun variations for noodles and vegetables. Now, you can enjoy this dish anytime. Get creative with your ingredients and share your results!

Spicy Sesame Noodles Better Than Takeout

Dive into the world of flavor with these Spicy Sesame Noodles! This quick and easy recipe is perfect for weeknight dinners, combining udon noodles with a rich, zesty sauce full of garlic, ginger, tahini, and just the right amount of spice. Toss in fresh veggies for a colorful dish that’s as nutritious as it is delicious. Click through to explore this satisfying recipe and make your taste buds dance!
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Ingredients
  

8 oz udon noodles (or any preferred noodle)

2 tablespoons sesame oil

4 cloves garlic, minced

1 inch ginger, grated

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons tahini (sesame paste)

1 tablespoon chili paste (adjust for heat preference)

1 tablespoon maple syrup or honey (for balance)

1 cup shredded carrots

1 cup bell pepper, thinly sliced

1 green onion, chopped

2 tablespoons sesame seeds (for garnish)

Fresh cilantro (for garnish)

Instructions
 

Cook the udon noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).

      In a bowl, mix together the soy sauce, rice vinegar, tahini, chili paste, and maple syrup until well combined.

        Pour the sauce into the skillet with the garlic and ginger, stirring to combine and simmer for 1-2 minutes.

          Add the cooked noodles to the skillet, tossing to coat them thoroughly in the spicy sauce.

            Fold in the shredded carrots and bell peppers, cooking for an additional 2-3 minutes until the vegetables are slightly softened but still vibrant.

              Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4 servings