Recipe courtesy of

Elise's Sesame Noodles

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings, about 1 1/2 cups each
  • Nutrition Info
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1 pound whole-wheat spaghetti

1/2 cup reduced-sodium soy sauce

2 tablespoons sesame oil

2 tablespoons canola oil

2 tablespoons rice-wine vinegar or lime juice

1 1/2 teaspoons crushed red pepper

1 bunch scallions, sliced, divided

1/4 cup chopped fresh cilantro, divided (optional)

4 cups snow peas, trimmed and sliced on the bias

1 medium red bell pepper, thinly sliced

1/2 cup toasted sesame seeds


  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, 1/4 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.