Take-out Style Sesame Noodles


Last Updated on October 8, 2020

sesame noodles

Take-out style sesame noodles are here to make your weeknight dinners 100% better! Pasta for dinner is always a go-to when I want something comforting and quick. I used to love ordering in sesame noodles, and wanted to recreate a version thats lighter without as much grease.

These noodles are loaded with flavor and are a great dish to pair with tofu, chicken or fish, like this honey garlic salmon. You can use any noodles you like, and even make this gluten-free if needed. If you use a bean-based pasta, you add some extra fiber and protein to the dish without any extra work!

sesame noodles

Pasta dishes are a great way to pack in veggies, aka extra nutrients. I added carrots and onions to this dish, but you can add in anything you have on hand! I always have frozen veggies stocked up for meals like this. Stir fry blends, or frozen peppers and onions are two of my favorites to keep around!

For the sauce, I love using a toasted sesame oil. The flavor is much stronger, and you end up needing less of it without compromising taste. I also swapped traditional soy sauce for coconut aminos, one of my favorite naturally sweet, gluten-free soy sauce alternatives.

sesame noodles

Take-out style sesame noodles are the perfect, lazy dinner. They come together in just 30 minutes, and totally hit the spot for comfort food.

Try it out the next time you’re looking to change up your dinner game. This dish makes for the perfect leftovers, too!

Take-out Style Sesame Noodles

5 from 4 votes
Course: Main, Pasta, Vegan


Prep time


Cooking time


Total time




  • 12 oz 12 linguine or spaghetti, mine were whole wheat

  • 4 large 4 carrots, thinly sliced

  • 1 small 1 white onion, thinly sliced

  • 1/3 cup 1/3 coconut aminos, or sub 1/3 cup low sodium soy sauce

  • 3 tbsp 3 toasted sesame oil

  • 2 tbsp 2 sesame seeds

  • 1 tbsp 1 rice vinegar

  • 1 tsp 1 garlic powder

  • 3/4 tsp 3/4 salt (add less if using soy sauce)

  • 1/2 tsp 1/2 crushed red pepper


  • Boil the noodles as instructed on package. Drain and rinse.
  • In a large skillet, heat 1 tbsp of sesame oil and cook the carrots and onions on medium heat until soft, for about 10 minutes.
  • Pour in the noodles and add in the seasoning, coconut aminos, remaining sesame oil, sesame seeds and vinegar.
  • Toss together for about 5 minutes. Adjust seasoning to your liking.
  • Serve fresh with your favorite protein!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Manpreet Kaur

    Sorry Gal! When I click on the stars, I get the following message: “Only logged in users can rate recipes”.

    • I think I fixed it! For some reason, the star rating option when writing a comment was only showing up on a desktop, not mobile. You should be able to rate through the recipe card now 🙂

  2. Manpreet Kaur

    Made this for lunch today and it was delicious! I’m not sure how to rate the recipe on here, but it is definitely 5/5.

    • Thank you Manpreet! I’m so glad you enjoyed it. Right under the title in the recipe card, there’s an option to leave star reviews for future reference! 🙂

  3. I used gluten-free spaghetti and added chicken for protein. Let me just say . . .wow!! It was delicious. Even the pickiest eater in my house (who is not gluten free or dairy free) thought it was the best thing she’d ever had, and she raced the family for seconds. I will definitely make it again.

  4. Hi pls send recipes

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