A sesame noodle dish that gives a take-out feel during the middle of the school day…

I love cold sesame noodles. They’re super easy, fantastic for make-ahead meals, and delicious. This dish is a great summer–or winter dish that can be served hot or cold, and costs pennies to make. Just swap out the veggies for something in season, and you have a changeable masterpiece.


  • cooked rice noodle–I’m using the linguini sized here.
  • Sesame oil
  • rice wine vinegar
  • diced veggies–here I’m using cucumber, but I also use bean sprouts or spiralized zucchini.
  • fresh cilantro if in season
  • sesame seeds
  • garlic (use a fine grater to avoid eating a lump)
  • ginger (use that same grater)
  • tamari


  1. Mix sesame oil, white wine vinegar, tamari in a bowl. I don’t measure, but use equal parts of all.
  2. Mix in the garlic and ginger to avoid getting a mouthful of garlic.
  3. Toss in the cooked, cooled noodles, cilantro, sesame seeds, and veggies.
  4. Enjoy! You’ve got a chef-worthy sesame noodle meal or side dish. Serve hot or cold.

This is a great make-ahead dish, though you need to keep it packed up tight in a nice Mason or Weck jar or some good-sealing Tupperware or your rice noodles will dry out.

This is also a versatile dish–sure, you can swap out the veggies, but try altering the other ingredients, too.

Paleo? Use zucchini noodles instead.

No rice noodles? Use regular wheat noodles.

Not vegetarian? How about a pre-cooked, shredded chicken breast.


The recipes on this site aren’t just designed to taste good, they’re put together to give you the versatility to look around your kitchen and feel a sigh of freedom. “Yes, I can cook like a chef, even if I used to burn water.”

If you’ve never cooked a lot of Asian inspired dishes, start with this one and then build to some of the others. If you’ve got a favorite recipe you’d like to share, send it in to dawn@broketeacher.com and I’ll get it posted and give you all the glory.