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Elise's Sesame Noodles

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (193 votes)

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



READER'S COMMENT:
"I added garlic and ginger paste to the dressing and it was delicious! "
Elise's Sesame Noodles

45 Reviews for Elise's Sesame Noodles

08/01/2010

My husband had three bowls, so I guess that says it all! :) I didn't find the sauce to be too salty, at all, but made a bit more to better coat the noodles. I had a partial bag of cole slaw in the fridge, bamboo shoots, and black mushrooms that I sauteed a bit in sesame oil and added to the mix. Delicious!

Comments
07/25/2010
Anonymous

This dish is awesome. I added a little extra low sodium soy sauce along with crushed pepper. I also added both the rice wine and lime juice. Blanched broccoli goes great in this dish as well. The broccoli soaks up the juices nicely. This is awesome for leftovers as well. If you think this dish is bland or blah then you must not have taste buds.

Comments
07/04/2010

Good dinner - great for leftovers! However, instead of Sesame Noodles, think more along the lines of Lo Mein, as that's closer to how it turns out. Also, go easy on the sauce, it can turn a bit salty if you're not careful. Add lots of veges - whatever you have laying around the kitchen. Seriously, the more the better!

Comments
07/04/2010
Anonymous

I started with the original recipe, but modified it based on hubby's feedback. Now, I make it with rice noodles (will be trying soba today), blanched matchstick carrots @ frozen peas, cilantro and shredded lean ham. I don't use peanut butter, just sesame oil, vinegar, soy sauce and water in the dressing (with red pepper flakes, of course). My husband asks for it again and again and again, but it was not much of a hit at the pot-luck. :( Of course, this modified recipe is kind of different from Elise's noodles, but heh, that's life!

Comments
06/23/2010

This was very good. Made great lunch for a few days. I added mung bean sprouts and then ligthly stir fried the sauce and vegetables with chicken. I then tossed sauce with the noodles. Yummy! I like my food spicy and a little sweet, so I will add more chili flakes and a touch of brown sugar next time.

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