Sesame Noodles with Vegetables and Garlic Scapes


a Blue Moon family favorite

  • 12 ounces thin noodles
  • 3-4 cups chopped or thinly slices vegetables: zucchini, carrots, kale, broccoli, snow peas, salad turnips, you name it.
  • 1/4 cup Soy Sauce
  • 2 Tablespoons Honey
  • 5 garlic scapes, chopped
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1/2 teaspoon Hot Chili Oil
  • 4 Tablespoons Canola Oil
  • 4 whole Green Onions, Sliced Thin
  • 1/4 cup chopped cilantro or parsley



Bring a pot of salted water to a boil. Add noodles and cook according to directions. Add the vegetables 2-3 minutes before the end of the cooking time.  Drain the noodle/vegetable mixture and return to the pot.

Whisk all other ingredients (except green onions and cilantro/parsley) together in a bowl. Taste and adjust ingredients as needed.  Pour sauce over warm noodles/vegetables and toss to coat.  Sprinkle with green onions and herbs and toss.  Serve in a bowl with chopsticks.

Bookmark the permalink.