Sesame ginger noodles

Ginger and sesame are two flavours that were made for each other!  This noodle bowl is chewy, crunchy and fresh. The delicious sauce in this dish is guaranteed to take your noodle bowl game to the next level of deliciousness! Quick, easy and bursting with flavours, this meal will become a favourite!

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You will need



Cook the noodles: In a large pot, bring water to a boil (6 cups, 10 to 12 cups, 12 to 14 cups) for the medium dry noodles. Add the salt (1 tsp, 2 tsp, 3 tsp) to the water. When the water is boiling, add the medium noodles and cook for about 3-4 minutes or until desired tenderness.

When the noodles are cooked, place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodle with hot water.

Gluten Friendly cook the noodles: Cook the rice noodles about 2-4 minutes. When the noodles are cooked, place a strainer or colander in the sink. Place the noodles in the strainer or colander. Rinse the noodle with hot water.


Cut the smoked tofu: Cut the sesame ginger tofu in 1 cm dice. 


Prepare the vegetables: Rinse and dry all produces.¬†While the noodles are cooking, peel the carrots. Cut the carrot¬†in thin slices of about 1/4 cm.¬†Cut the¬†bok choy in half lenght wise, then cut each half in 3 segments length-wise. Ensure to have a piece of the core on each segment so the bok choy pieces don’t fall apart*.¬†

Note: If cooking for kids, it is recommended to remove the core so the bok choy pieces are smaller.


Cook the carrots:  In a large pan on medium heat, add water (3 tbsp, 1/3 cup) and the carrots. cook about 5 minutes or until they are warm but still crunchy. 


Add the sauce and bok choy: Add the sesame ginger sauce, sesame ginger tofu and the bok choy to the pan. Combine. Cover the pan with lid and let cook about 4 minutes, stirring half way.  Add the cooked noddles  to the carrots, sesame ginger tofu and bok choy and combine with tongues. 


Garnish & Serve: Cut the green onion in about 1 cm pieces. Roughly chop the peanuts.  In individual plates, place the noodles, carrots, smoked tofu, bok choy, and garnish with the green onion and peanuts. Serve.

Bon Appétit!



2 portions

4 portions

6 portions

sesame ginger tofu

105 gr

210 gr

315 gr

medium dry noodles

150 gr

300 gr

450 gr


150 gr

300 gr

450 gr

bok choy

150 gr

300 gr

450 gr

sesame ginger sauce

2 1/2 tbsp

5 tbsp

7 1/2 tbsp

green onion





2 tbsp

1/4 cup

1/3 cup


1/2 tsp

1 tsp

1 1/2 tsp


1 tsp

2 tsp

3 tsp


6 cups

10 to 12 cups

12 to 14 cups

Health Fact

Dr. Craig Herrington

Regina Naturopathic

1 square meter of carrot production, is adequate to fulfil the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Go easy on the sesame ginger sauce as some children may not be used to these spices. 

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Cook the carrots
  • Add the sauce and bok choy

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Alcohol: 13%
(SLGA): $14.65


Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Price (SLGA): $23.30



Note: We cannot guarantee any dish is allergen free. 

Nutritional Information