Sesame Noodles With Sliced Almonds

READY IN: 25mins
Recipe by bojmom

This recipe was created by my friend, Gayla, a vegetarian. Even though I'm not a vegetarian, I loved it so much that I wanted to share it. It has a nice amount of spice and a great flavor. The ingredients might seem really random, but they mix together nicely. I like to eat the noodles cold. They really soak up the sauce after sitting in the fridge for a few hours. For the non-vegetarians feel free to add meat if you'd like to serve it as a main course. I bet tofu would taste good in it too.

Top Review by Sydney Mike

A very, very tasty side dish AND snack! Used & did everything as indicated, but I did leave out the salt ~ plenty of it in this dish without adding more, I thought! Great tasting sauce here, too, especially with the blending of the maple syrup & garlic with the several oils! Am keeping this one! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Ingredients Nutrition

  • 1 (16 ounce) package udon noodles
  • 14 cup olive oil
  • 1 tablespoon toasted sesame oil
  • 2 14 tablespoons sesame chili oil
  • 3 12 tablespoons tamari
  • 3 tablespoons balsamic vinegar
  • 3 12 tablespoons pure maple syrup
  • 12 teaspoon salt
  • 1 12 tablespoons minced ginger
  • 1 garlic clove, minced
  • 34 cup slivered almonds
  • scallion (optional)


  1. Cook udon noodles according to package instructions.
  2. In the meantime, mix all remaining ingredients together, setting aside a small portion of the almond slivers and scallions (if you decide to use them).
  3. Pour marinade over cooked, drained noodles.
  4. Toss gently to coat noodles.
  5. Garnish with the remaining almond slivers and scallions (if desired).
  6. Refrigerate for a couple of hours and then enjoy.

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