15-Minute Sesame Noodles (Printable Version)

# What You'll Need:

→ For the sauce

01 - ¼ cup soy sauce
02 - 1 tablespoon maple syrup or raw brown sugar
03 - 1 tablespoon sesame oil
04 - 1 tablespoon tahini
05 - ½ tablespoon peanut butter
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
08 - 2 cloves garlic, minced
09 - ¼ teaspoon hot chili flakes or ½ teaspoon sriracha

→ For the noodles

10 - 300g (10 ounces) uncooked noodles of choice
11 - ½ cup green onions, finely sliced
12 - 1 tablespoon sesame seeds
13 - 1 tablespoon chopped peanuts (optional)
14 - 1 cup edamame, defrosted (optional)

→ For garnish

15 - Extra green onions
16 - Sesame seeds

# Step-by-Step Directions:

01 - Soak the noodles in hot water, following the packet directions.
02 - Mix all the sauce ingredients in a small bowl or jar until smooth and well combined.
03 - Once the noodles are ready, drain and rinse under cold water to prevent them from sticking together.
04 - Place the noodles in a pan or bowl and toss with the sauce, sesame seeds, green onions, peanuts, and edamame if using.
05 - Sprinkle with extra sesame seeds and green onions. Serve hot, warm, or at room temperature.

# Helpful Notes:

01 - For a heartier dish, add some vegan protein such as cooked tofu, tempeh, or chickpeas.
02 - You can substitute peanut butter with more tahini, but add an extra 1/2 tablespoon of maple syrup to balance the bitterness.
03 - This dish works with any type of noodle including rice, buckwheat, ramen, udon, soba, or whole wheat pasta.
04 - Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat with a splash of water to loosen the sauce.
05 - For longer storage, freeze in individual portions for up to two months.

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