Noodles and Vegetables with Sesame Dipping Sauce Recipe | Vegetarian Times Skip to main content

Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).


Ingredient Set Name: 

Sesame Dipping Sauce


Ingredient Line: 
¼ cup low-sodium tamari
Ingredient Line: 
2 Tbs. lime juice
Ingredient Line: 
2 Tbs. minced fresh ginger
Ingredient Line: 
2 Tbs. rice vinegar
Ingredient Line: 
4 cloves garlic
Ingredient Line: 
1 Tbs. agave nectar
Ingredient Line: 
1 Tbs. hot chile sauce, such as sambal oelek
Ingredient Line: 
1 Tbs. toasted sesame oil

Ingredient Set Name: 

Noodles and Vegetables


Ingredient Line: 
4 baby bok choy, quartered lengthwise
Ingredient Line: 
4 large carrots, peeled, thinly sliced on sharp diagonal
Ingredient Line: 
8 oz. snow peas, trimmed
Ingredient Line: 
1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x ½-inch pieces
Ingredient Line: 
8 oz. thin rice noodles (rice vermicelli)
Ingredient Line: 
3 green onions, thinly sliced
Ingredient Line: 
1 ½ tsp. toasted sesame seeds


1. To make Sesame Dipping Sauce: Blend all ingredients in blender until smooth. Set aside.

2. To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas, and tofu to rack, and steam 2 minutes more.

3. Meanwhile, bring large pot of water to a boil. Cook rice noodles in boiling water 3 minutes. Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide Sesame Dipping Sauce among bowls (2 Tbs. per serving), and serve with noodles. Dip vegetables, tofu, and noodles into sauce while eating.

Nutrition Information: 

10 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
50 g
0 mg
613 mg
5 g
8 g
Serves 6

Comments on this Recipe

We made this with the expectation that we'd use left overs for the "Fast Pho" recipe the next night, but only had some left over rice noodles. I wasn't overly impressed with this one. It was really simple and had a good spice to the sauce, but I didn't care for the flavor much.

the sauce was interesting, but the noodles and vegetables themselves were quite bland.

This was great. I think the trick is to get good, fresh veggies. I added to mine: mushrooms, sugar snap peas, asparagus. I didn't steam too much because I like a little crunch to my veggies. The sauce was awesome. But instead of dipping, we poured the sauce on top, which I think might make a difference to those who called it 'bland.'

This recipe sounds great and I can substitute ingredients that I already have on hand.

The rating system wouldn't let me save this as 4 stars despite numerous attempts. This recipe was delicious! I made some changes, using what I had on hand. Sauteed mushrooms to add to the bowl. Used napa cabbage and rainbow chard instead of bok choy. Definitely used the carrots, tofu and thin rice noodles. Heated and added some good quality veggie broth to make it a kind of soup. Poured some of the sauce over top, which I'd made spicier to suit taste. It was a large meal but super low in calories and left me feeling very satisfied. This recipe is a real keeper.

This deceptively simple dish is one of my all-time favorites. The flavors are subtle but deeply satisfying, and it makes a fabulous pho soup the next day.

I loved it.

This was tasty. The sauce was a bit spicy for my taste so I just used it sparingly. Next time I might go a little lighter on the chili sauce. I used bok choy, zucchini, carrots, button mushrooms, and tofu. I'm looking forward to turning the leftovers into a soup.