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Cold Sesame Noodles
By Marie Oser

Cold Sesame Noodles is a spicy appetizer that is sometimes called Szechuan Noodles after the traditionally fiery cuisine of Szechuan Province in Mainland China. While its international reputation for delicious spicy-hot cuisine is well deserved, at least a third of the dishes from this region are not at all spicy.

A popular menu item at Chinese restaurants, Cold Sesame Noodles is a dish that is quick to the table at home. This easy recipe calls for spaghetti or linguini, however you can also use Asian-style Udon noodles or even whole-wheat pasta.

What sets this delicious recipe apart is our use of soynut butter to replace traditional peanut butter, which adds healthful antioxidants and isoflavones. Soynut butter is made from soybeans, a terrific alternative for anyone who is allergic to peanuts or tree nuts of any kind.


Serves 6


1 (12 ounce package) spaghetti, cooked, rinsed, and drained
¼ cup Tamari
½ cup chopped fresh cilantro, divided
¾ cup thinly sliced scallions, divided
2 cloves garlic, minced
1/3 cup creamy Soynut Butter
½  cup hot vegetable broth
2 teaspoons dried parsley
1 ½ teaspoons ground ginger
1 ½ teaspoon sesame oil
¼ teaspoon hot chili sauce (to taste)


Cook the pasta according to package directions. Drain and rinse with cold water. Set aside, rinsing occasionally to keep noodles from sticking. In a 2-cup liquid measuring cup, mix the sauce ingredients with a small wire whisk or fork, as follows: Combine tamari, half the cilantro, ½ cup of the scallions, and the garlic, with soynut butter. Add the broth, parsley, ginger, sesame oil, and hot pepper sauce. Mix thoroughly, toss sauce with noodles and top with remaining scallions and cilantro. Serve immediately.

Nutrition Analysis per serving: 1 cup

Cold Sesame Noodles
Protein 3g, Carbohydrate: 8g, Fiber 2g, Fat 5g, Sat Fat 0g, Cholesterol 0mg, Calcium 20mg, Sodium 225mg.
Calories 91, from Protein: 15%, from Carbohydrate: 34%, from Fat: 51%

From The Enlightened Kitchen, John Wiley & Sons, Inc., © Marie Oser

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D. Sankar, M. Ramakrishna Rao, G. Sambandam, K.V. Pugalendi. Journal of Medicinal Food. September 1, 2006, 9(3): 408-412. doi:10.1089/jmf.2006.9.408.

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