Past Recipes
Sesame Noodles

Sesame Noodles with Charred Peppers, Snap Peas, and Baby Spinach

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Recipe Details


Sesame noodles are a Chinese delivery staple for a reason: They’re saucy, satisfying, and totally addictive. But, they can also be overly heavy and salty, so we created a homemade version that’s veggie-forward, but still features the flavors you know and crave. Long life noodles are slicked with a tahini, mirin, sesame, and soy dressing and tossed with charred bell peppers, spinach, and snap peas. Garnished with cilantro and crushed cashews, this twist on the classic will have you saying peace out to takeout!


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 760
  • Protein 18g
  • Total Carb 60g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Persian cucumber
    Persian cucumber
  • sugar snap peas
    6 ounces
    sugar snap peas
  • red bell pepper
    red bell pepper
  • baby spinach
    3 ounces
    baby spinach
  • cilantro
    1/8 ounce
  • roasted salted cashews
    2 ounces
    roasted salted cashews
  • long life noodles
    8 ounces
    long life noodles
  • sesame oil
    3 tablespoons
    sesame oil
  • sesame seeds
    1 tablespoon
    sesame seeds
  • tahini
    2 tablespoons
  • mirin
    2 tablespoons
  • soy sauce
    3 packets
    soy sauce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 10" medium nonstick pan


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Halve snap peas. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise again into ¼-inch strips. Roughly chop spinach. Pick cilantro leaves, discarding stems. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan.

  2. Cook Noodles and Snap Peas

    Cook Noodles and Snap Peas

    Season boiling water generously with salt. Stir in long life noodles and cook until just al dente, 2-3 minutes. Then, add snap peas to pot with noodles and continue boiling until peas are bright green, about 30 seconds more. Drain and rinse noodles and peas under cold water for 30 seconds to stop cooking. Return to pot, off heat, and toss with 1½ tablespoons sesame oil to prevent sticking. Set aside.

  3. Toast Seeds and Char Peppers

    Toast Seeds and Char Peppers

    Place sesame seeds in a medium nonstick pan over medium heat. Toast, stirring frequently, until golden brown and fragrant, 2-3 minutes. Transfer to a large bowl and set aside. Return pan from seeds to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add bell peppers and sauté, stirring, until softened and beginning to char, about 5 minutes. Remove pan from heat and season with ⅛ teaspoon salt and black pepper.

  4. Make Sesame Dressing

    Make Sesame Dressing

    While bell peppers cook, add tahini, mirin, soy sauce, remaining sesame oil, 1 tablespoon warm water, ⅛ teaspoon salt, and black pepper as desired to bowl with sesame seeds. Whisk until fully combined.

  5. Finish Noodles

    Finish Noodles

    Add charred peppers, cucumber, and spinach to bowl with sesame dressing and toss to coat. Add noodles and snap peas and toss again to combine.

  6. Plate Sesame Noodles

    Plate Sesame Noodles

    Divide sesame noodles between serving plates and garnish with cilantro and cashews. Dig in!

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