Description
A versatile and flavorful Sesame Noodles recipe that can be enjoyed warm or cold, featuring tender linguini with sautéed bell peppers and a savory sesame sauce made from toasted sesame oil, soy sauce, garlic, ginger, and a touch of sweetness and spice. Perfect for a quick and satisfying meal for up to six servings.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces linguini or spaghetti (gluten-free)
- 3 small bell peppers, cut into thin strips
- 2 tablespoons olive oil
- ½ teaspoon salt
Sesame Sauce
- ¼ cup soy sauce or Tamari (gluten-free, or Tamari sauce)
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 teaspoon ginger paste or freshly crushed ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons coconut sugar or white sugar
- 1 teaspoon chili garlic paste or Sriracha sauce
Garnishes
- 1 bunch green onions, cut into 1-inch pieces
- Sesame seeds, toasted (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and cook the linguini or spaghetti according to the package directions until al dente. Drain the pasta once cooked and set aside.
- Sauté Bell Peppers: In a large skillet or wok over medium heat, heat 2 tablespoons olive oil. Add the thinly sliced bell peppers and ½ teaspoon salt. Sauté the peppers for 7-9 minutes until they become tender but still retain some bite.
- Prepare and Simmer Sesame Sauce: While the pasta and peppers cook, whisk together the sesame sauce ingredients in a medium bowl: soy sauce or tamari, toasted sesame oil, 1 tablespoon olive oil, crushed garlic, ginger paste, rice wine vinegar, coconut sugar, and chili garlic paste. Once peppers are soft, pour the sauce into the skillet and simmer for about 1 minute, stirring occasionally to blend flavors.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the pepper and sauce mixture. Toss gently to coat the noodles evenly, cooking over low heat for 1-2 minutes to warm through and meld flavors.
- Serve: Serve the sesame noodles immediately, garnished with chopped green onions and toasted sesame seeds if desired. Alternatively, chill the noodles in the refrigerator for 2 hours to enjoy as a cold dish.
Notes
- Use gluten-free pasta and tamari sauce to make this recipe gluten-free.
- Adjust the chili garlic paste or Sriracha amount to control the spice level.
- For extra protein, add grilled chicken, tofu, or shrimp when tossing the noodles.
- Leftovers can be refrigerated for up to 3 days and served cold or reheated gently.
- To toast sesame seeds, heat them in a dry pan over medium heat until fragrant and lightly browned.
