Ingredients:

  • 8 oz (225 g) dried spaghetti or egg noodles
  • 1/4 cup (60 ml) sesame oil
  • 1/4 cup (60 ml) soy sauce (or tamari for gluten-free)
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 g) brown sugar
  • 1 tablespoon (15 g) fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) sriracha (optional for heat)
  • 1/4 cup (35 g) toasted sesame seeds
  • 1/4 cup (45 g) green onions, chopped
  • 1 cup (150 g) shredded carrots
  • 1 cup (150 g) snow peas or bell peppers, thinly sliced (optional)

Instructions:

  1. Boil water in a large pot, add noodles, and cook according to package instructions. Drain and rinse under cold water.
  2. In a mixing bowl, combine sesame oil, soy sauce, rice vinegar, brown sugar, ginger, garlic, and sriracha (if using). Whisk until well combined.
  3. In a large serving bowl, add the cooked noodles, sauce, shredded carrots, and any additional vegetables. Toss gently until the noodles are evenly coated with sauce.
  4. Top with toasted sesame seeds and chopped green onions. Serve immediately or chill in the refrigerator.