Photo of Cold Sesame Noodles with Tofu by WW

Cold Sesame Noodles with Tofu

Points® value
Total Time
25 min
15 min
10 min
These bowls of noodles, tofu, and sweet-savory sauce are ready in just 25 minutes. For speedier results, start with leftover cooked noodles. Toss in shredded carrots or chopped bell peppers for added texture and colour. If tofu isn't your thing, this dish is also delicious with leftover cooked pork, beef or shrimp for an easy variation.


Uncooked whole wheat spaghetti

½ pound(s), or whole wheat udon

Plain baked tofu

8 oz, cut into cubes

Uncooked scallions

1½ cup(s), green parts only, chopped

Low sodium soy sauce

3 tbsp(s)

Unseasoned rice vinegar

3 tbsp(s), unseasoned

Hoisin sauce

2 tbsp(s)

Dark sesame oil

1 tbsp(s)

Garlic chili paste

2 tsp(s)


1½ tsp(s)


1 tbsp(s), finely chopped

Sesame seeds

2 tsp(s)


  1. Cook noodles according to package directions. Reserve ¼ cup pasta cooking water. Drain noodles and rinse.
  2. In large bowl, combine noodles, tofu, and scallions and toss gently but well.
  3. In cup, whisk reserved cooking water, soy sauce, vinegar, hoisin sauce, oil, garlic-chili sauce, and honey.
  4. Pour sauce over noodles and toss gently but well to coat noodles. Store in refrigerator in 1 container or individual containers. Before serving, toss noodles and sprinkle with cilantro and sesame seeds.
  5. Yields about 1 cup per serving.