Sesame Noodles With Broccoli

"Courtesy of Cooking Light."
photo by teresas photo by teresas
photo by teresas
photo by Susiecat too photo by Susiecat too
Ready In:




  • To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
  • To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat.
  • Add broccoli to pot and cook 1 minute.
  • Add carrots to pot; cook 1 minute.
  • Drain pasta, broccoli and carrots; place in a large bowl.
  • Sprinkle with onions and remaining "noodle" ingredients.
  • Drizzle with sauce and toss well.

Questions & Replies

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  1. Really yummy! I used a 1 lb box of angel hair and frozen veggies - it worked great! Also i omitted the cilantro and chili and had to double the recipe. It was soooo good
  2. Very good, easy and ... very little dishes to wash after! We like this kind of sauce a little sweeter , so I added 1teaspoon of sugar. To get some protein, I added 1 cup of frozen edamame beans at the same time as the carrots. Better served cool I find.
  3. I adored this recipe! The dressing is light but oh so flavorful. For a creamier dish you could double the tahini or the sauce as a whole. However I liked it "as is" just fine. I actually made my own tahini by finely grinding sesame seeds in a spice grinder and then adding peanut oil. I used chives from my garden in place of scallions. It was delicious both warm and cold the next day. Thanks rickoholic! [Made for the I Recommend Tag]
  4. Fabulous recipe! I did half the recipe, but otherwise kept to the recipe. Can't wait to try this tomorrow at lunch, cold or reheated....I think it would work either way. So easy, and delicious. Thanks for sharing! Made for PRMR tag.
  5. Delicious!!! Made this to go along with your recipe#236156#236156 and I did add a little more liquid to keep the sauce a little thinner to our liking....wonderful. You can add anything you have leftover to this but I loved the combo as is. Made for Spring PAC Orphanage 2012 tag game.



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