Sesame noodles tossed in a scrumptious dressing of hot sesame oil, ginger, garlic, miso and soy, this is a satisfying and easy vegetarian dinner.
To make these sesame noodles we'll heat sesame oil and cook the spring onions, mix it with miso paste and then pour it over minced ginger, garlic and chopped herb stalks. This releases a beautiful and delicate flavour in the oil, then we toss them through cooked noodles and greens with soy sauce.
There’s also very little washing up in this dinner - the sauce and eggs are made in the same saucepan, and the pot is just used for boiling, so it’s a simple clean up. This is a quick, easy and complete weeknight dinner you will want to make again and again.
Jump to:
Sesame Noodles Ingredients
- Garlic
- Ginger
- Basil
- Coriander
- Spring onion
- Broccoli
- Pak choi
- Lime
- Dry thin egg noodles (curly if possible)
- Sesame oil
- White miso paste
- Eggs
- Soy sauce
- Sesame seeds
See recipe card for quantities.
How to make Sesame Noodles
1. Place a large saucepan or pot of water on high heat to boil.
2. Peel and finely grate garlic and ginger directly into a large, heatproof serving bowl. Chop basil leaves and finely chop stalks. Chop coriander leaves and finely chop stalks. Add herb stalks to the bowl and set chopped herb leaves aside.
- 4 cloves garlic
- 3 cm fresh ginger
- ½ bunch basil
- ½ bunch coriander
3. Finely slice spring onion on an angle. Chop broccoli into florets. Discard base of pak choi and slice. Slice lime into quarters. Set aside.
- ½ bunch spring onions
- 1 head broccoli
- 1 bunch pak choi
- 1 lime
4. Once water is boiling add broccoli and pak choi, then return to a boil. Add noodles then take off the heat and set aside for 4-6 minutes (as indicated on the packet) then drain.
- 1 head broccoli
- 1 bunch pak choi
- 250g dry thin egg noodles (curly if possible)
5. Heat sesame oil and most of the spring onion in a saucepan for 3-5 minutes, then lower the heat and whisk in the miso paste, then pour the hot sesame sauce into the serving bowl over the ginger, garlic and herbs.
- ⅓ cup sesame oil
- Most of the chopped spring onion
- 2 tablespoon white miso paste
6. Return the saucepan to the heat and crack eggs into it and fry up, mixing a little with your spoon and then breaking up.
- 4 eggs
7. To serve kids, portion out drained noodles with fried egg and add a little soy sauce if they like it.
To serve adults, add drained noodles to the bowl along with fried egg, soy sauce and remaining herbs. Toss to mix through and top with sesame seeds and remaining spring onions, and serve with wedges of lime.
- ⅓ cup soy sauce
- Remaining herbs
- 2 tablespoon sesame seeds
- Remaining chopped spring onion
- 1 lime
Substitutions
- Vegetarian - This is a vegetarian dish.
- Gluten Free - To make this Gluten free, use rice noodles instead of thin egg noodles.
- Dairy Free - Dairy free.
Kid-Friendly Variations
- To serve - portion out plain drained noodles with fried egg before adding noodles to the miso paste and sesame dressing. Add a little soy sauce if they like it.
Equipment
You will need a large saucepan or pot, a stovetop, a large heatproof serving bowl.
Top tip
These sesame noodles are really versatile. Feel free to use whatever veggies you have to hand, and you can add meat if you want, or even swap out miso paste for thai curry paste.
Recipe
Sesame Noodles
Equipment
- Large saucepan or pot
- Stovetop
- Large heatproof serving bowl
Ingredients
- 4 cloves garlic
- 3 cm fresh ginger
- ½ bunch basil
- ½ bunch coriander
- ½ bunch spring onions
- 1 broccoli head
- 1 bunch pak choi
- 1 lime
- 250 g dry thin egg noodles curly if possible
- ⅓ cup sesame oil
- 2 tablespoon white miso paste
- 4 eggs
- ⅓ cup soy sauce
- 2 tablespoon sesame seeds
Instructions
- Place a large saucepan or pot of water on high heat to boil.
- Peel and finely grate garlic and ginger directly into a large, heatproof serving bowl. Chop basil leaves and finely chop stalks. Chop coriander leaves and finely chop stalks. Add herb stalks to the bowl and set chopped herb leaves aside.4 cloves garlic, 3 cm fresh ginger, ½ bunch basil, ½ bunch coriander
- Finely slice spring onion on an angle. Chop broccoli into florets. Discard base of pak choi and slice. Slice lime into quarters. Set aside.½ bunch spring onions, 1 broccoli head, 1 bunch pak choi, 1 lime
- Once water is boiling add broccoli and pak choi, then return to a boil. Add noodles then take off the heat and set aside for 4-6 minutes (as indicated on the packet) then drain.1 broccoli head, 1 bunch pak choi, 250 g dry thin egg noodles
- Heat sesame oil and most of the spring onion in a saucepan for 3-5 minutes, then lower the heat and whisk in the miso paste, then pour the hot sesame sauce into the serving bowl over the ginger, garlic and herbs.⅓ cup sesame oil, 2 tablespoon white miso paste
- Return the saucepan to the heat and crack eggs into it and fry up, mixing a little with your spoon and then breaking up.4 eggs
- To serve kids, portion out drained noodles with fried egg and add a little soy sauce if they like it.To serve adults, add drained noodles to the bowl along with fried egg, soy sauce and remaining herbs. Toss to mix through and top with sesame seeds and remaining spring onions, and serve with wedges of lime.⅓ cup soy sauce, 2 tablespoon sesame seeds, 1 lime
Leave a Reply