Cookus Interruptus - How to Cook Healthy Food Videos
how to cook fresh local organic foods
despite life's interruptions

Please signup for weekly updates
and regular giveaways!

Creamy Sesame Noodles

My daughter's godmother, Karen Brown, always made these for our potlucks in New York, and they were the first entree to disappear.  Udon or soba noodles work well in this dish.  Gluten-free folks can use 100% soba which is 100% buckwheat.  Different nut and seed butters can be interchanged in this recipe to vary the flavor.

8 ounces soba noodles

3 tablespoons tahini
1 tablespoon creamy almond butter*
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
2 tablespoons tamari or shoyu
1 teaspoon toasted sesame oil
teaspoon ground coriander
2-4 teaspoons water, or to desired consistency

1 tablespoon toasted sesame seeds
1.      Cook noodles in plenty of boiling water according to directions on package.
2.      While noodles cook, put tahini, almond butter, maple syrup. Vinegar, tamari, sesame oil and coriander in a small pan and gently heat it over low heat, stirring with a whisk.  Add enough water to create a creamy texture.
3.      Rinse and drain cooked noodles.
4.      Pour sauce over noodles and toss well.
5.      Chill in the refrigerator for a minimum of 15 minutes.
6.      Garnish with toasted sesame seeds.
Preparation time: 15 minutes
Makes 4 servings
*creamy cashew butter also works!


Russ Amelang
September 11, 2011, 7:24 pm

Corinne Tyler
Good stuff!
January 5, 2014, 3:18 pm

Post a comment

First Name.

Last Name

Email Address


Please type in the letters that appear: