Craving a noodle dish that’s both incredibly satisfying and packed with flavor? My take on classic Chinese sesame noodles is just the ticket! With a luxuriously creamy and spicy sesame sauce, tender-crisp broccoli, and the perfect crunch from roasted cashews, this dish is a guaranteed crowd-pleaser. It’s so hearty and delicious, I love serving it as a main course, perfect for a quick weeknight dinner or a standout dish at your next potluck. Get ready to fall in love with your new favorite noodle salad!
Ingredients
• 1 bunch broccoli, florets only, cut into small pieces
• 12 ounces thin spaghetti or vermicelli
• 1 tablespoon plus 1 teaspoon Asian sesame oil, divided
• ¾ cup unsalted roasted cashews
• ⅓ cup Asian sesame paste
• 2 teaspoons hot spicy oil
• 3 tablespoons tamari or soy sauce
• 1 tablespoon Chinese rice vinegar
• ¼ cup peanut oil
• 4 cloves garlic, minced
Instructions
1. Bring a medium saucepan of water to a boil. Blanch the broccoli florets for 2 minutes, then immediately drain and plunge them into an ice bath to stop the cooking. Once completely cold, pat the florets thoroughly dry with a towel and set aside.2. Cook the noodles in a large pot of boiling water according to package directions until al dente. Drain well in a colander, patting with paper towels to remove excess moisture. Transfer the noodles to a large serving bowl, add 1 teaspoon of sesame oil, and toss to prevent sticking.3. Add the blanched broccoli and roasted cashews to the bowl with the noodles and toss to combine.4. In a separate small bowl, prepare the sauce. First, stir the sesame paste with a fork until it’s smooth and creamy. Then, whisk in the spicy oil, tamari, rice vinegar, peanut oil, minced garlic, and the remaining 1 tablespoon of sesame oil until fully blended.5. Pour the sesame sauce over the noodle mixture and toss everything together until well-coated. This salad can be served immediately at room temperature or chilled for up to 2 days. For the best flavor, serve cool, not cold.
Nutritional Information
• Serving: 1 (recipe serves 4)
• Calories: 650 kcal
• Carbohydrates: 65g
• Protein: 18g
• Fat: 38g
• Note: is an estimate and may vary based on used.
Pro Tips
• For the best flavor, buy raw cashews and toast them yourself. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until fragrant and lightly golden.
• Chinese sesame paste often separates in the jar. For a silky-smooth sauce, empty the entire jar into a bowl and whisk vigorously until it’s completely combined and creamy before measuring.
• Don’t overcook the broccoli. Blanching for just 2 minutes and then shocking it in an ice bath locks in a vibrant green color and a perfect, tender-crisp texture.
• Customize the spice level to your liking. The 2 teaspoons of spicy oil provide a moderate kick, but feel free to add more for extra heat or a pinch of red pepper flakes.
FAQ
Q: Can I make this sesame noodle recipe nut-free
A: Yes, you can easily make this recipe nut-free. Omit the roasted cashews or replace them with toasted sunflower seeds for crunch. For the sauce, substitute the peanut oil with a neutral oil like canola or grapeseed oil. Always check your sesame paste label to ensure it is free from peanuts.
Q: How can I add more protein to these vegetarian noodles
A: To boost the protein content, consider adding pan-fried firm tofu, crispy chickpeas, or shelled edamame. Adding one cup of edamame when you blanch the broccoli is a simple and delicious way to increase the protein.
Q: What is a good substitute for Chinese sesame paste
A: If you don’t have Chinese sesame paste, tahini is the best substitute. Tahini is a bit milder, so you may want to add an extra teaspoon of toasted sesame oil to the sauce to achieve a richer, toastier flavor.
Q: How should I store leftover sesame noodles
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can thicken when chilled, so let the noodles sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
