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Sesame-soy Noodles

Sesame-soy Noodles

Noodles are a traditional food for Chinese New Year: their length symbolizes longevity. That's longevity for the people at the table, not for this sweet and salty dish, which definitely won't last around pasta-loving kids.


  • 8 ounces Chinese egg noodles or pasta noodles (such as linguini or angel hair)
  • 3 tablespoons dark sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/8 to 1/4 teaspoon ground ginger
  • Dash of salt
  • Dash of pepper
  • 1 red bell pepper, thinly sliced
  • 1/2 cup coarsely shredded carrot
  • 2 to 4 medium scallions, thinly sliced
  • 1/2 cup coarsely shredded daikon radish (optional)


  1. Bring a medium pot of water to boil over high heat. Add the noodles whole (do not break them into shorter pieces) and cook them until tender, about 5 to 7 minutes, stirring occasionally to separate.
  2. Meanwhile, in a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, salt, and pepper. When the noodles are done, drain and transfer them to a serving bowl. Add the bell pepper, carrot, scallions, and radish, if you are using it, then pour on the sauce and toss everything well to coat. Serve warm or chilled. Serves 6.