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Sesame Udon Noodles


"This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare."
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23 m servings 459 cals
Original recipe yields 4 servings


  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1206 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
  2. Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
  3. In a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.


  • Toasting sesame seeds
  • Toast sesame seeds in a dry skillet over medium heat. Shake pan, or stir occasionally until lightly browned, about 3 minutes.

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Read all reviews 77
  1. 95 Ratings

Most helpful positive review

Delicious! The dressing is very good. You can easily adjust the veggies to suit your tastes. I cut back on the snap peas and added some carrots that I cut into match sticks. Overall, very tasty ...

Most helpful critical review

I doubled everything except the dressing and it was still too oily.

Most helpful
Most positive
Least positive

Delicious! The dressing is very good. You can easily adjust the veggies to suit your tastes. I cut back on the snap peas and added some carrots that I cut into match sticks. Overall, very tasty ...

These were wonderful. I needed to find a recipe I could use Udon noodles with. After doing a search, this came up. I added red, green and yellow peppers and sesame seeds to garnish. My family (w...

YUM! I used peapods instead of snap peas (bought the wrong ones) ,added about 1/3 of a large cucumber cut into thin matchstick pieces and some shredded carrot. Guess you could really use any ve...

Both Hubs and I agree these are exceptional and 5-star good. BUT....use the dressing to taste! I only used half of what I made and it was plenty. Other than eliminating the snap peas I stuck t...

Teriyaki chicken was on the dinner menu and was looking for a starch to replace the rice I had planned on serving. Happened upon this recipe and thought I'd give it a whirl... WOW, am so glad ...

Very good cold from the fridge after marinating in juices. Used whole grain Udon. Changes: Replaced rice vinegar with white vinegar.

This was good, was looking for recipes to use udon noodles. Loved the dressing, sesame oil was too expensive at my store so i didn't use it. I agree with others that you can use what ever veggie...

I thought this was a really tasty recipe, especially on this very hot and sticky day. Due to peanut allergies I used canola oil and added a bit of sugar to the dressing. In addition to the vegie...

This is an excellent dish! It's just tangy enough, and the sesame seeds balance out the tang of garlic and ginger. I added extra toasted sesame seeds. :D Make sure you don't have too much sauc...