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+ servings

Sesame Noodles with Napa Cabbage

Servings: 6


  • Kosher salt
  • 5 tablespoons soy sauce, tamari or coconut aminos
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons packed brown sugar (dark or light) or coconut sugar
  • 1 tablespoon toasted sesame oil
  • 1/4 cup avocado oil, grapeseed or other neutral oil
  • 5 teaspoons sesame seeds, black or white
  • 1 teaspoon red pepper flakes
  • 10 scallions, sliced thin
  • 1 head Napa cabbage, halved lengthwise and sliced very thin
  • 3 carrots, grated
  • 1 red pepper, julienned
  • 10 ounces udon noodles


  • Bring a large pot of salted water to a boil. 
  • In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil.
  • In a large skillet over medium heat, warm the oil. Add the sesame seeds and red pepper flakes. Cook until the pepper flakes become fragrant and the seeds start to brown, about 3 to 5 minutes. Take the skillet off the heat and stir in the scallions and the soy sauce mixture.
  • Place the sliced vegetables in a colander in the sink.
  • Cook the noodles until al dente by following the package instructions. Once the noodles are done cooking, drain them over the vegetables in the colander.
  • Heat the sauce in the skillet up to a simmer. Add the noodles and vegetables back to the skillet and stir well to combine.