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Sesame Noodles

These noodles are stupid easy to make. Great on their own, they also happen to be the perfect vehicle for pretty much any raw or cooked veggie.

Serves 4

¾ pound noodles of your choice

⅓ cup tamari

3 tablespoons mirin (or 2 tablespoons rice wine vinegar plus 1 tablespoon maple syrup)

3 tablespoons toasted sesame oil

3 scallions, thinly sliced

salt (optional)

furikake seasoning

for the furikake seasoning:

2 toasted nori sheets

2 tablespoons toasted sesame seeds

2 teaspoons coconut sugar

½ teaspoon toasted sesame oil

pinch of salt

1. Cook the noodles according to the package directions.

2. While the pasta cooks, whisk together the tamari, mirin, and sesame oil in a large bowl. When the noodles are ready, drain them and add directly to the bowl with the sauce; toss to combine. Let cool for about 10 minutes, then add the scallions and a little salt, if desired.

3. Serve with furikake* on the side.

*To make the furikake, use your fingers to crumble the nori into very small pieces into a bowl, then add the remaining ingredients. Store in an airtight container at room temperature for up to 3 days.