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    Elise's Sesame Noodles

    Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.


    • 1 pound whole-wheat spaghetti
    • 1/2 cup reduced-sodium soy sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons canola oil
    • 2 tablespoons rice-wine vinegar, or lime juice
    • 1 1/2 teaspoons crushed red pepper
    • 1 bunch scallions, sliced, divided
    • 1/4 cup chopped fresh cilantro, divided (optional)
    • 4 cups snow peas, trimmed and sliced on the bias
    • 1 medium red bell pepper, thinly sliced
    • 1/2 cup toasted sesame seeds


    Step 1
    Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
    Step 2
    Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
    Step 3
    To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

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