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Photo of Cold sesame noodles with tofu by WW

Cold sesame noodles with tofu

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
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 color. If tofu isn't your thing, this dish is also delicious with leftover cooked pork, beef or shrimp for an easy variation.

Ingredients

Uncooked whole wheat spaghetti

½ pound(s), or whole wheat udon

Plain baked firm tofu

8 oz, prepared without fat/grease, cut into cubes

Scallions

1½ cup(s), chopped, green parts only, chopped

Low sodium soy sauce

3 Tbsp

Unseasoned rice vinegar

3 Tbsp, unseasoned

Hoisin sauce

2 Tbsp

Dark sesame oil

1 Tbsp

Chili garlic sauce

2 tsp

Honey

1½ tsp

Cilantro

1 Tbsp, finely chopped

Sesame seeds

2 tsp

Instructions

  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.

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