These simple asian noodles are flavored with a sesame soy sriracha sauce, and paired with refreshing cucumber and flavorful shrimp. Dinner is ready in less than 20 minutes!

Sesame Noodles - in White Takeout Container with Shrimp and Cucumber
Every once in a while I crave these flavors and must have them, nothing else will suffice.  It’s different things for different people…some must have chocolate, some must have a big juicy steak with potatoes, but for me, I crave Asian flavors.  Maybe it’s because when I was growing in my momma’s belly that’s what she ate.

Cut Cucumber Sticks on Cutting Board

There are two reasons I love this dish: 1. It’s very refreshing and light, and 2.  The dish comes together in 10-15 minutes, which I think is pretty awesome.  All you have to do is boil the noodles, make the dressing while you’re waiting, thaw out some frozen shrimp and julienne a cucumber.

Sesame Japchae Noodles in Mixing Bowl


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Sesame Noodles - in White Takeout Container with Shrimp and Cucumber

Shrimp and Cucumber Sesame Noodles

 These simple asian noodles are flavored with a sesame soy sriracha sauce, and paired with refreshing cucumber and flavorful shrimp!
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Ingredients

  • 1/2 lb glass noodles
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp sesame oil
  • 1 tsp honey
  • 1 tbsp walnut oil or vegetable oil
  • 1 tbsp sesame seeds
  • 1/2 lb shrimp cooked
  • 1 english cucumber julienned

Instructions 

  • Boil the noodles in heavily salted water, until al dente, about 10-12 minutes.
  • Make the dressing by whisking to combine the soy sauce, rice vinegar, sriracha, sesame oil, honey, walnut oil, and sesame seeds. Taste and adjust seasoning as desired.
  • Once the noodles are finished cooking, drain, then toss with the dressing while the noodles are hot.
  • Toss in the shrimp and the julienned cucumber. Enjoy!

Nutrition

Calories: 371kcal, Carbohydrates: 51g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 71mg, Sodium: 897mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.