It’s starting to feel like spring here in Los Angeles and the days are getting warmer. These Creamy Sesame Rice Noodles are bright, fresh, and simply delicious. Colorful vegetables bring a springtime feel and make the noodly carbs feel lighter and more satisfying. The rice noodles are tossed in a gingery tahini-style Creamy Sesame Dressing that clings to each strand — it’s a must-try.
I keep a batch of the Creamy Sesame Dressing on hand for many uses: salads, veggie wraps, as a dip, and as a sauce for my favorite Chinese chicken salad. This recipe is written for two servings but scales easily if you want more — adjust the quantities as needed.
How to build your Creamy Sesame Rice Noodle bowl
This bowl is highly customizable and served at room temperature. The essentials are the rice noodles and the Creamy Sesame Dressing; the vegetables can be chosen to suit your taste.
I used Thai rice noodles about the width of fettuccine — they hold the dressing nicely and are easy to eat with the veggies. These are commonly available in the Asian aisle of most supermarkets. If you prefer, use regular linguine or fettuccine and cook according to package directions.
- Cook rice noodles according to package directions. Rinse well under cold water and set aside.
- Prepare the Creamy Sesame Dressing. The original recipe uses raw honey; swap in a vegan sweetener if you prefer.
- Prep your vegetables. For this bowl I used carrot ribbons (made with a vegetable peeler), thinly sliced cucumber, edamame, steamed and cooled broccoli, scallions, and shredded red cabbage.
- Finish with sesame seeds and pickled ginger for serving.
After rinsing the noodles, drain them thoroughly and blot with a paper towel to remove excess water. Drier noodles help the dressing cling and prevent a watery bowl.
In a mixing bowl, combine the noodles with dressing. A good rule of thumb is about 1 tablespoon of dressing per ounce of noodles. For example, for 4 oz of noodles start with 4 tablespoons of dressing, toss to coat, and taste. Divide into bowls and add additional dressing as desired.
Top each serving with the prepared vegetables, drizzle with more dressing if you like, and finish with sesame seeds and pickled ginger.
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Creamy Sesame Rice Noodles
Equipment
- Pot large enough to cook noodles
- Vegetable peeler (optional)
Ingredients
- 4 oz rice noodles (Thai)
- 1 recipe Creamy Sesame Dressing, plus extra for serving
- Pinch kosher salt
- 1 cup carrot, shreds or ribbons
- 1/2 cup cucumber, thinly sliced
- 1/2 cup red cabbage, thinly shredded
- 1/4 cup scallions, thinly sliced
- 1/4 cup edamame
- 1 cup broccoli, steamed and cooled
- 2 tbsp pickled ginger, for serving
- Sesame seeds, for serving
Instructions
- Cook noodles according to package instructions. Rinse well under cold water and drain.
- After rinsing, blot noodles with a paper towel to remove excess moisture so the dressing will cling better.
- Place the noodles in a bowl. Use about 1 tablespoon of dressing per ounce of noodles (for 4 oz, start with 4 tbsp).
- Toss noodles to coat evenly, then divide between two bowls. Season with a pinch of salt and add more dressing to taste.
- Top each bowl with the prepared vegetables. Drizzle additional dressing if desired, then sprinkle with sesame seeds and top with pickled ginger.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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