It’s feeling like Spring these days and the days are warming. Yes, here even in Los Angeles. These dreamy Creamy Sesame Rice Noodles are colorful, and simply delectable. The colors in the veggies make me think of Spring and also make me feel good about eating some noodly carbs. And who doesn’t like noodles? And noodles covered in gingery, tahini goodness? The rice noodles are covered in my Creamy Sesame Dressing that is so good friends. So good. You must try it, try it today. 😍
I use my Creamy Sesame Dressing for a lot of salads here at home. I also use it to top veggie wraps, as a veggie dip and on my favorite Classic Chinese Chicken Salad. For today, I made this recipe for two servings. Feel free to adjust for more servings with the adjustable bar on the recipe card.
How to build your Creamy Sesame Rice Noodle bowl
This is an easy to customize bowl and is served at room temperature. The key ingredients are the rice noodles and the Creamy Sesame Dressing. From there, your veggie choice is fully customizable.
For this recipe, I purchased Thai rice noodles that are the thickness of fettuccine. For me they are the right width to hold the dressing and to eat with veggies. These are also easy to find in the Asian grocery aisle in most grocery stores. You can use regular linguine or fettuccine noodles as well, just cook to their respective package instructions.
- Cook rice noodles to package directions. Rinse well and set aside.
- Make a batch of Creamy Sesame Dressing. My recipe uses raw honey, for my Vegan friends, feel to substitute sweetener of your choice.
- Get your veggies ready. I used the carrot ribbons, (made with the potato peeler), thinly sliced cucumbers, edamame, steamed and cooled broccoli, scallions and red cabbage.
- I topped mine with sesame seeds and pickled ginger.
Once your rice noodles have cooled and are well rinsed. Drain excess water and then take a paper towel to dry any excess liquid. You will want the dressing to cling to the noodles, so the less water the better.
In a bowl, add the noodles, for every ounce of noodles you need a tablespoon of dressing. Today I made 4 oz of noodles, and I started with 4 tablespoons of dressing which I added to the noodles in the bowl. Toss to coat evenly and then divide into two bowls. Add as much of the Creamy Sesame Dressing that you like. I coated the noodles first and then added more after my bowl was complete.
Top each bowl with all the veggies. Drizzle with more dressing if desired, sprinkle with sesame seeds, and top with pickled ginger.
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Creamy Sesame Rice Noodles
Equipment
- Pot large enough to cook noodles
- vegetable peeler (optional)
Ingredients
- 4 oz rice noodles Thai
- 1 recipe Creamy Sesame Dressing plus extra for serving (see link below in notes)
- pinch salt kosher
- 1 cup carrot shreds or ribbons
- 1/2 cup cucumber thinly sliced
- 1/2 cup red cabbage thinly shredded
- 1/4 cup scallions thinly sliced
- 1/4 cup edamame
- 1 cup broccoli steamed and cooled
- 2 tbsp pickled ginger for serving
- sesame seeds for serving
Instructions
- Cook noodles to package instructions.
- Once your rice noodles have cooled and are well rinsed. Drain excess water and then take a paper towel to dry any excess liquid. You will want the dressing to cling to the noodles, so the less water the better.
- In a bowl, add the prepped noodles, for every ounce of noodles you need a tablespoon of dressing.
- Today I made 4 oz of noodles, and I started with 4 tablespoons of dressing which I added to the noodles in the bowl. Add a pinch of salt.
- Toss to coat evenly and then divide into two bowls. Add as much of the Creamy Sesame Dressing that you like.
- Top each bowl with all the veggies. Drizzle with more dressing if desired, sprinkle with sesame seeds, and top with pickled ginger.
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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