Sesame Udon Noodles Recipe -
Sesame Udon Noodles Recipe
  • READY IN 23 mins

Sesame Udon Noodles

Recipe by  

"This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 mins

    23 mins


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

Reviews More Reviews

Most Helpful Positive Review
May 18, 2011

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 - great side dish!

Most Helpful Critical Review
Aug 19, 2009

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

Dec 30, 2007

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 (who is very picky) ate it all up!

May 30, 2004

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 vegetables that you would put into a stirfry. Next time I will add some leftover chicken or shrimp. Thanks for the recipe, Baja!

May 09, 2011

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 to the recipe and it's just as pretty as it is delicious. I just love the flavor of sesame oil!

Mar 05, 2008

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

Aug 04, 2012

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 veggies you like. I also added napa cabbage and mushrooms. I don't think iv'e ever used fresh ginger but boy it was good in this.

Jul 17, 2006

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 vegies listed, I also added cabbage and baby spinach. Leftover chicken helped to make this meal complete. I used four packages of Ramen noodles, which made a lot, but just about all of it was eaten. Gang obviously loved this dish cat and we all thank you!


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 1206 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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