High Protein Chilled Sesame Noodles
Elevate your meal prep with these High Protein Chilled Sesame Noodles, a healthy twist on a classic Asian-inspired favorite. Packed with firm tofu and whole wheat spaghetti, this dish is a protein powerhouse that doesn’t skimp on flavor. The creamy sesame-peanut sauce, balanced with soy sauce, rice vinegar, and a hint of maple syrup, offers the perfect blend of savory and slightly sweet notes. Vibrant julienned cucumber and carrots add a refreshing crunch, while toasted sesame seeds and scallion slices provide the ultimate garnish. Quick to make in under 30 minutes, these chilled noodles are perfect for a light yet satisfying lunch, a post-workout meal, or an easy dinner. Enjoy them fresh or chilled for even more flavor depth. This recipe is your answer to delicious, high-protein, plant-based goodness!
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Recipe Information
Ingredients
- 8 oz Whole wheat spaghetti
- 14 oz Firm tofu
- 3 tbsp Soy sauce
- 2 tbsp Toasted sesame oil
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup
- 2 tbsp Peanut butter
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 to taste Sriracha
- 2 stalks Scallions, sliced
- 1 tbsp Sesame seeds
- 1 Cucumber, julienned
- 1 Carrot, julienned
Instructions
Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes.
Cook the whole wheat spaghetti according to the package instructions in a large pot of boiling salted water until al dente. Drain and rinse under cold water to cool. Set aside.
While the noodles are cooling, cut the pressed tofu into 1/2-inch cubes.
In a non-stick skillet over medium heat, lightly sear the tofu cubes until they are golden on all sides. Set aside to cool.
In a medium bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup, peanut butter, minced garlic, grated ginger, and sriracha to taste, to form a smooth sauce.
In a large mixing bowl, combine the cooled noodles, seared tofu, and sesame dressing. Toss until well-coated.
Add julienned cucumber and carrot to the noodle mixture and gently toss to combine.
Transfer to serving plates and garnish with sliced scallions and sesame seeds.
Serve immediately or chill in the refrigerator for 30 minutes if a colder dish is desired.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 31.9 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
