Past Recipes
Sesame Noodles

Sesame Noodles with Roasted Chinese Broccoli and Turmeric-Chile Oil

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The sesame in this slurp-worthy noodle bowl comes from tahini, a toasted sesame paste. Combined with lime, honey, and rice vinegar, it makes a rich, creamy sauce that coats every last noodle. We also toss in carrots, cabbage, and roasted broccoli for a crisp, colorful contrast. Steeping the spices in hot oil unleashes huge flavor; it takes this dish from delicious to downright irresistible.  

  • Vegetarian
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 680
  • Protein 16g
  • Total Carb 96g
  • Total Fat 27g

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

Ingredients & Equipment

What we send

  • Chinese broccoli
    • 6 ounces
    • Chinese broccoli
  • limes
    • 2
    • limes
  • scallions
    • 2
    • scallions
  • shallots
    • 2
    • shallots
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • linguine
    • 6 ounces
    • linguine
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • dark brown sugar
    • 1 teaspoon
    • dark brown sugar
  • crushed red pepper
    • 1/8 teaspoon
    • crushed red pepper
  • ground turmeric
    • 1 teaspoon
    • ground turmeric
  • tahini
    • 2 tablespoons
    • tahini
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • honey
    • 1 packet
    • honey
  • Sriracha
    • 2 packets
    • Sriracha

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • 6" small pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse Chinese broccoli, trim and discard bottom 1 inch of stems, then cut crosswise into ½-inch pieces. Halve 1 lime; cut remaining lime into wedges for serving. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Peel shallots, halve, and thinly slice. 

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss slaw mix, Chinese broccoli, scallion whites and light greens, and shallots with 1 tablespoon canola oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until vegetables are tender and broccoli leaves are crisp, 7-10 minutes. Set aside until Step 5.

  3. Cook noodles

    Cook noodles

    While vegetables roast, season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve 1 cup pasta cooking water (to give your sauce a perfect consistency and help it cling to the noodles), then drain, return noodles to pot, and set aside. 

  4. Make turmeric-chile oil

    Make turmeric-chile oil

    While noodles cook, heat sesame oil in a small pot over medium-high heat. When oil is shimmering, add spice mix and cook until fragrant, about 30 seconds. Remove pot from heat and set aside until ready to serve.

  5. Finish sesame noodles

    Finish sesame noodles

    In a medium bowl, whisk together tahini, rice wine vinegar, juice of 1 lime, honey, ¾ teaspoon salt, and pepper as desired, and add to pot with pasta, along with roasted vegetables and ¼ cup pasta cooking water. Toss to coat, taste, and add salt and pepper as desired.

  6. Plate sesame noodles

    Plate sesame noodles

    Divide sesame noodles between serving bowls. Drizzle over Sriracha and turmeric-chile oil, and garnish with scallion dark greens. Serve with remaining lime wedges. Dig in!

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