easy weeknight noodles

stir fried sesame noodles with veggies

these noodles definitely hit the spot when i was craving chinese takeout. the toddler wasn’t a huge fan because they are a little spicy, but you can always leave out the chili paste if littles will be eating too.


half a box of spaghetti noodles, cooked al dente
medium sized carrot
1 zucchini
1/3 thinly sliced onion
1/4 cup of soy sauce
2 tbsp olive oil plus 1 tbsp to cook vegetables
1-2 tbsp sesame oil (i only like a light sesame flavor and it’s really strong so i only use one, but add more to your taste!)
1 tbsp hoisin sauce
1 1/2 tsp sambal… linking because this stuff is amazing if you haven’t used it
1/2 tsp minced garlic
1 tsp vinegar – sherry vinegar, rice wine vinegar, or apple cider vinegar
1 1/2 tbsp sugar
splash of water – about a teaspoon
optional garnish – sesame seeds, green onion, sriracha, etc.


cook the noodles to al dente according to package directions, and set aside. whisk together the soy sauce, olive oil, sesame oil, hoisin, sambal, garlic, vinegar, sugar, and water. heat a large pan or wok to medium-high heat, add 1 tbsp olive oil, and saute onions, zucchini, and carrot for about 3 minutes until starting to brown (i sliced the onion thinly, and then used a regular peeler to shave ribbons of about half the carrot and half the zucchini directly into the pan). add in the noodles to the pan and toss together with the vegetables. pour sauce over noodles and toss all together until heated through. garnish with sesame seeds, sriracha, etc.

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