Easy Sesame Noodles, Solo

Quick and easy noodle soup

Find yourself bored with the usual PB and J on gluten-free bread? Tired of the same ole yogurt? Out of buckwheat waffles? Here is a lickity-split (not to mention, delicious!) hot lunch recipe. It's not even a recipe. More like an idea. Use leftover rice spaghetti and bagged washed baby greens, and you have an almost instant killer soup to slurp.

Budget friendly, simple, delicious.

Easy Sesame Noodles, Solo

Your choice of broth influences the flavor- so pick a favorite light tasting broth. If you cannot do sesame, try peanut or even sunflower butter and use chili oil. I'm allergic to soy so I do not use soy sauce, but if you do, you could certainly add a dash.

For one serving you'll need:

1 cup cooked Tinkyada White Rice Spaghetti noodles
1 cup hot broth
1 tablespoon toasted sesame tahini
1 teaspoon raw agave nectar
2 teaspoons rice vinegar
1 tablespoon light olive oil
1 teaspoon toasted sesame oil- or hot chili oil if you like heat
Pinch cayenne or hot curry powder, to taste
1 garlic clove, minced
2 tablespoons sea vegetables, such as arame, wakame, etc
1 small carrot, shaved pieces
1 spring onion or scallion, sliced
1 small dash of coconut milk, or soy milk
Washed baby salad greens
Sea salt and ground pepper, to taste

Warm up and soften the cooked noodles by briefly soaking them in freshly boiled hot water (if you just cooked the noodles, omit this step).

Drain the noodles and pour into a warmed soup bowl. Cover with a plate to keep warm.

To the hot broth add: tahini, agave, rice vinegar, sesame oil, spices and garlic. Whisk to combine.

Pour into a small soup pot and add the sea vegetables, carrot and scallion. Heat through until the sea vegetables are cooked.

Add a small dash of coconut milk, if you like. I'm currently avoiding coconut milk so I used plain hemp milk and it was delicious.

To the noodles- add some baby greens. Pour the soup over the noodles and greens. Season with sea salt and pepper, to taste.

Grab your spoon- and chopsticks. You know what to do next.


Anubis said...

Ah hahahah - I totally had buckwheat waffles for breakfast, just started on my organic PB&J on Brown Rice Bread, and was planning on some soy yogurt when I got home tonight -- obviously this recipe is going on my list of things to do this week!

~M said...

This looks absolutely slurp-worthy, Karina. Definitely on the menu for next week! Thanks so much! It is the perfect use for half a package of Asian pad thai noodles and my case of chicken broth. I have everything else except for the sea vegetables (or I might use nori), and I might add some tofu or chicken to make this more filling. I am so excited to finally satisfy my craving for Asian soups.

glutenfreeforgood said...

This looks right up my gluten-free alley! Lots of my favorite ingredients; from tahini to agave to sesame oil to sea veggies (hiziki maybe?). Sounds good to me.
Chopsticks ready!

April said...

This looks YUM. As my boredom has set in weeks ago, I knew I could count on you for inspiration once again.

BTW...why are you avoiding coconut milk? Is this a new allergy? I am sorry if it is. :o(

Alisa said...

Oh you know the way to my heart.. that looks awesome!

Sally Parrott Ashbrook said...

We made this. It was yummy. Thanks. :)

Susan said...

Karina, this looks great. I so love big bowls of noodle soup, Vietnamese style, Japanese style, any Asian persuasion!

Having said that, I think my all time most favorite recipe from your site is Purple Cabbage Sweet Potato soup. Comfort food supreme. There's remnants of a big pot I made Sunday in the 'fridge here at work, lunch for our office. Thank you! Susan

kotzebue said...

Yum! I made this for lunch yesterday and again today. I messed with it, though. (No noodles, tahini, or olive oil for me, but double the broth, add a T of tomato paste, a t of ginger, chili paste with garlic, and a leek instead of an onion.) I had dulse flakes and I was skeptical about adding them, but it's way good.

seamaiden said...

Ooh, this looks really yummy. I love a big bowl of hot vegetarian asia-inspired noodle soup, mmm.


~M said...

Hi Karina,

My husband and I have made this several times; it's so healthy, yummy, and versatile!

I start work tomorrow...and am trying to find meals that I can make mostly ahead of time. I was thinking of making part of this recipe - broth through garlic plus maybe carrot - in the crockpot on low. Do you think that would work?


Karina Allrich said...

Hi ~M! Sure- broth thru garlic, and I'd add sliced carrot rather than grated.

You could also add other veggies- such as onion, zucchini, cubes of sweet potato or butternut squash.

Then when you get home, add in the noodles and coconut milk.

How does it feel to be a married woman? ;)


~M said...


After 7 feels...


We are so happy!

Thanks for the tips! I love cooking for my family (husband and brother)!

moonwatcher said...

Oh, Karina, I just made this, and HAD to write and thank you. On a rainy day when I'm feeling a little bit under the weather, it was perfect--ambrosial. I played with the recipe template a little, omitting oil, lessening tahini, and since I can do soy, adding some miso--I also added in some ginger. I had made potato peel broth from the old Vegetairan Epicure by Anna Thomas--remember that one from the seventies? And so I had a nice winter broth. I really love seaweed, and I had some funny brown rice pasta in fanciful shapes, seahorses and dolphins, probably for kids, but it sure fed my inner kid today!! I will make this again and again. It is magical. (I know it is Asian, but it reminds me of the homestyle Italian chicken soups of my ancestors--in the way that you stack the greens, the noodles or rice and then the broth laden with goodies in a nice warm bowl. You made my day!!



Rhanna said...

Oh Yum! I love asian food! I am totally going to try it. Love your blog Kerina!