October 15, 2021 1 min read



Serves 2-3

  • 300g wheat noodles ⁣
  • 2 tablespoons Chinese sesame paste (can sub for tahini)⁣
  • 1/4 cup soy sauce⁣
  • 1 tablespoon dark soy sauce ⁣
  • 1 tablespoon sugar⁣
  • 3 tablespoons water⁣
  • 1 tablespoon black vinegar ⁣
  • 1 teaspoon sesame oil ⁣
  • 1-3 teaspoons chilli oil (according to taste)⁣
  • ⁣Garnish:⁣ spring onion, sesame seeds, extra chilli oil ⁣

  • Cook the noodles according to packet instructions ⁣
  • Whilst the noodles are cooking, make the sauce by whisking together all the remaining ingredients in a large bowl⁣
  • Once the noodles are done, drain them and toss the noodles through the sauce ⁣
  • Cover and place the noodles in the fridge for a couple hours ⁣
  • Before serving, sprinkle on extra garnishes of your liking. I used spring onion, sesame seeds and some extra chilli oil⁣
  • Storage tips: in an airtight container in the fridge for up to 3 days ⁣

Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.

Instagram: https://www.instagram.com/run2food/

Website: http://run2food.com/