Sesame Ginger Noodle Pot

This Sesame Ginger Noodle Pot comes together in a flash for an easy weeknight dinner. It's got those bouncy noodles and a savory, fresh sauce.

Ingredients

• 200 grams whole wheat spaghetti or linguistic noodles
• 2 teaspoons sesame oil, divided
• 1 tablespoon olive oil
• 1 medium onion
• 3 cloves garlic
• 1.5 inches fresh ginger
• 2 medium carrots
• 1 medium red bell pepper
• 1 cup broccoli florets
• 0.75 cup snow peas
• 0.5 cup vegetable broth
• 0.25 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 2 tablespoons water
• 0.25 cup chopped fresh green onions
• 2 tablespoons toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil. Add 200 grams whole wheat spaghetti or linguistic noodles and cook according to package directions until al dente. Drain the noodles, rinse with cold water to prevent sticking, and toss with 1 teaspoon sesame oil. Set aside.
2. While the noodles cook, prepare the vegetables. Peel and finely dice 1 medium onion. Peel and finely chop 3 cloves garlic. Peel and grate 1.5 inches fresh ginger. Wash and cut 2 medium carrots into thin strips. Wash and thinly slice 1 medium red bell pepper. Wash and cut 1 cup broccoli florets into small pieces. Wash 0.75 cup snow peas.
3. In a small bowl, whisk together 0.5 cup vegetable broth, 0.25 cup soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey. In a separate small bowl, combine 1 teaspoon cornstarch with 2 tablespoons water and mix until smooth to create a slurry.
4. Heat 1 tablespoon olive oil and 1 teaspoon sesame oil in a large wok or deep skillet over medium-high heat. Add the finely diced 1 medium onion and cook for 3-4 minutes until softened and translucent.
5. Add the finely chopped 3 cloves garlic and grated 1.5 inches fresh ginger to the wok. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
6. Add the thin strips of 2 medium carrots and small pieces of 1 cup broccoli florets to the wok. Stir-fry for 3-4 minutes until they begin to tenderize slightly.
7. Add the thinly sliced 1 medium red bell pepper and 0.75 cup snow peas to the wok. Cook for another 2-3 minutes until the vegetables are crisp-tender.
8. Pour the vegetable broth and soy sauce mixture into the wok with the vegetables. Bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
9. Add the cooked and drained whole wheat spaghetti or linguistic noodles to the wok. Toss everything gently to coat the noodles and vegetables evenly with the sauce. Cook for 1-2 minutes until heated through.
10. Divide the Sesame Ginger Noodle Pot among four serving bowls. Garnish each serving with 0.25 cup chopped fresh green onions and 2 tablespoons toasted sesame seeds. Serve immediately.

View the interactive Sesame Ginger Noodle Pot recipe