Vegan Asian Sesame Noodles

I think I’ve posted it before, but this is an old favorite in my house.  We like them served warm with vegetables mixed in, or cold alone.  Edamame makes a great addition or side dish.  They are also a perfect carry-in item for a potluck or picnic, because everyone loves them and they are good warm, room-temp, or cold.

Asian Sesame Noodles

1/4 cup toasted sesame seeds (optional)
1 lb thin spaghetti noodles
1 tsp olive oil
1/4 cup soy sauce
1/4 cup toasted sesame oil
3 T hot chili oil
3 T balsamic vinegar
3 T brown sugar

Boil water for pasta with olive oil.  Cook pasta per directions until al dente.  Drain.  While pasta is cooking, mix all remaining ingredients except sesame seeds, and wisk together.  After pasta is ready, toss the noodles in the sauce mix.  Chill if desired.  Add sesame seeds just before serving.

Easy Vegan Sesame Noodles

Super Easy Vegan Sesame Noodles

Photo by D. Sharon Pruitt

1 lb thin spaghetti noodles (cooked al dente and rinsed in cold water, drained)

1/4 cup toasted sesame oil
1/4 cup soy sauce
3 tablespoons chili oil
3 tablespoons black or balsamic vinegar
3 tablespoons of brown sugar (can use raw, but it will be harder to mix in)
1/4 cup roasted sesame seeds

Wisk liquids and sugar together until sugar melted. Toss with noodles. Add sesame seeds. Chill.