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Sesame Noodles with Tofu and Red Peppers


September 3, 2010

Sesame Noodles with Tofu and Red Peppers

Sesame Noodles with Tofu and Red Peppers

This past weekend we threw a little champagne BBQ Birthday Bash pour moi. It was a wonderful evening complete with:

  • LOTS of bubbly (thank you Esquin for your giant magnum bottles)
  • Blazing bonfire
  • Evaluation of what constitutes inappropriate violations of personal space (e.g. crotch flicking)
  • Delicious burgers
  • A healthy debate over the merit (or lack thereof) of Bob Dylan
  • A lemon cake provided by the impressive and talented Angela Clement
  • Sesame noodles with tofu and red peppers

The last dish is a family favorite that often comes out at Family Reunions on Elk Lake. For particularly fun presentation I recommend serving it in little Chinese take-out boxes with chop sticks. For you Seattle-ites you can get these quite inexpensively at Packaging Specialties.  This dish makes a lot (8-10), so is excellent for inexpensively feeding a crowd. Serve chilled with…champagne bien sur.

Sesame Noodles with Tofu and Red Peppers

1 lb Chinese wheat noodles, cooked (if you can’t find these, plain old spaghetti will work. Yaki Soba would also be good)

1/4 cup sesame seeds – toasted

1/4 cup vegetable oil

1/4 cup pure sesame oil

1/3 cup soy sauce

2/3 cup green onions

1/3 cup rice vinegar

3 cups pan fried tofu (chicken is also delicious in this)

1 bag fresh chopped spinach

1 red pepper, thinly sliced

Mix all ingredients except the spinach together and refrigerate for one or more hours. Add spinach just before serving.


  1. Angela says:

    I loved this recipe! I’m pretty sure I ate three more take-out containers, when it became to dark to tell that the empties were piling up in front of me!

    Also, thanks for the cake compliment- I guess I will be making that one again!

    • Erina says:

      That’s the beauty of parties that get dark….no one knows how many tiny boxes of noodles you’ve eaten, how many glasses of champagne you’ve had, how many slices of cake you snuck, or how many bites of late night pizza you indulged in. Ahhhhh…Summer.

  2. Gordon says:

    After your crazy cider-making adventures, this recipe is appealingly easy!

    Happy birthday, too!

    • Erina says:

      Thanks Gordon! I know…the cider was quite labor intensive…that was definitely my husband’s adventure. I promise, these noodles are easy and very tasty. They probably don’t have the alcohol content that the cider will have, but hey, ya can’t have it all. Hope all is well in Chicago!

    • Gordon says:

      Hey wait a minute. There aren’t any red peppers in this recipe!


      • Erina says:

        What?? Ooops! Fixing that now, thanks for the heads up. How’s life at MacArthur?

      • Gordon says:

        Things are good at MacArthur! We’re in crazy mode getting ready to announce the MacArthur Fellows on Sep 28th… You remember that excitement! 😉

        And it’s all the crazier because my wife is expecting our second child any day now!

        But back to cooking — I’m excited about this Sesame Noodle recipe because I think my toddler will actually love it. He’s not exactly picky so much as unpredictably discerning…

        • Erina says:

          That’s right…I saw that the announcement was coming up. Whew, those were always exciting (stressful!) times.

          Congrats on your second…that’s so terrific. I’ll keep my fingers crossed that your toddler likes the noodles.


  3. Aunt Zanny says:

    So Yummy! My tummy is growling!

  4. MADELIMES says:

    1) crotch flicking = TOTALLY appropriate
    2) I can’t believe that you would even QUESTION the merit of Bob Dylan?! The man is a musical genius and poet, and it’s really, REALLY fun to imitate him.
    3) the recipe looks superb – can’t wait to try it!!

  5. This recipe sounds delicious! Thanks for sharing the link on my blog. 🙂

  6. Lisa Warren says:

    I have been making a version of this called Chilled Udon Noodle Salad. These chilled noodle dishes are the perfect summer meal, fast easy, not much cooking involved. Plus, I find it can be a vessel for veggies and proteins – tofu, shrimp, steak and chicken. So good, thanks for sharing.

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