Elise's Sesame Noodles

Elise's Sesame Noodles

45 Reviews
From: EatingWell Magazine, Summer 2004

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

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound whole-wheat spaghetti
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice-wine vinegar, or lime juice
  • 1½ teaspoons crushed red pepper
  • 1 bunch scallions, sliced, divided
  • ¼ cup chopped fresh cilantro, divided (optional)
  • 4 cups snow peas, trimmed and sliced on the bias
  • 1 medium red bell pepper, thinly sliced
  • ½ cup toasted sesame seeds


  • Active

  • Ready In

  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.
  2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, ¼ cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
  3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.
  • Make Ahead Tip: Prepare through Step 2, up to 2 hours in advance.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 340 calories; 12 g fat(2 g sat); 9 g fiber; 50 g carbohydrates; 12 g protein; 68 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1,077 IU vitamin A; 40 mg vitamin C; 135 mg calcium; 5 mg iron; 542 mg sodium; 322 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Iron (28% dv), Vitamin A (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 2½ fat

Reviews 45

June 20, 2017
profile image
By: revmdj
Great flavor and super easy! I added shredded carrots, which was a wonderful addition. Will definitely make this again!
August 28, 2014
profile image
By: EatingWell User
Spaghetti? Really? Ok, so this should not be made with spaghetti. I really don't understand why the author of this recipe would suggest it. Soba noodles are the right noodle for this recipe. Also there needs to be some more green in this. The carb-to-veggie ratio is pretty terrible. I'm thinking of maybe adding some chinese cabbage Once you switch out the spaghetti for soba this is a pretty nice recipe. It still needs some tweaking though. Cons: Not enough green, spaghetti
July 09, 2014
profile image
By: cjryder
simple but good In addition to the garlic and ginger, I added a touch of honey and lime juice (as well as the rice wine vinegar) to the dressing as I found it a bit unbalanced. Also a thinly sliced red chili pepper added a bit extra zing. Hubby liked it and it will go on the rotation. Pros: clean taste, easy to prepare
July 22, 2013
profile image
By: roleneyeballs
I Liked It...but would make some changes. The only thing I did differently the first time around was boiled the snow peas for maybe two minutes. Then I drained them and ran them under cold water. I don't like mine raw. Next time I would give the noodles longer to drain so that they don't water down the dressing. I would use more scallions as well. I thought it was tasty but I might try adding the ginger and garlic to the dressing someone else suggested. Pros: Perfect summer salad. Light, cold, and tasty Cons: Prep was not as easy as I thought and will be longer with my changes. Lots of chopping.
January 15, 2013
profile image
By: EatingWell User
De-Lish! Instead of eating the veggies raw, we decided to saute them in a very small amount of olive oil. We added the noodles, the whisked mix, and toasted sesame seeds to the veggies in the pan. Mmm Mmm Good! We paired this dish with Artisan Fresh Herb & Garlic Focaccia Pull Apart Bread. The entire family was happy :)
January 11, 2013
profile image
By: EatingWell User
Needed to add lots to give flavor This recipe was super quick and easy with lots of healthy ingredients, however it needed something- for sure. I added ginger, garlic, thai peanut sauce- anything to add some flavor. It still wasn't enough. I really liked the idea of this recipe so I think I'll try it again with some lean asian seasoned beef (think beef brocolli) and for a vegetarian, teriyaki soaked tofu. Pros: Easy, Healthy, Fast Cons: Bland, needed more flavorful ingredients
January 08, 2013
profile image
By: sharizaiger
Note: stir fry peas, bell,onion. Add1/2 tsp ea. crush garlic & ginger to dsrg. Halve noodle & dsrg.
November 06, 2012
profile image
By: EatingWell User
A recipe that needs a lot of tweaking I tried this recipe based on the number of stars from previous reviews. I did not read the reviews one by one. You will find that the most common comment was I used this instead of that and it was good! In my opinion, the recipe requires to much tweaking to taste good. I'm sorry but the recipe on it's own does not taste good.
September 17, 2012
profile image
By: EatingWell User
Question about soy sauce amount What is the ACTUAL amount of soy sauce in the recipe? 1/2 cup is surely a mistake for only a pound of pasta. For 8 servings the sodium figures out to about 2000mg/serving, and you only list 500mg, so this must be about 4X too much soy sauce? And yes, I looked at a Low Sodium soy sauce bottle to make my calculations.
More Reviews