Sesame Ginger Noodle Bowl
Cold noodles, hot-weather dinner.
$10.50 total
Ingredients & Cost Breakdown
| 1 lb noodles | $4.31 |
| Soy sauce | $0.34 |
| Rice vinegar | $0.23 |
| Sesame oil | $0.34 |
| Sugar | $0.11 |
| Ginger & garlic | $0.65 |
| 1 cup shredded carrots | $0.35 |
| Cucumber | $0.65 |
| Sesame seeds | $0.23 |
| Edamame | $0.80 |
| Fried wontons, side | $2.49 |
| Total | $10.50 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb noodles
- Soy sauce
- Rice vinegar
- Sesame oil
- Sugar
- Ginger & garlic
- 1 cup shredded carrots
- Cucumber
- Sesame seeds
- Edamame
- Fried wontons, side
How to Make It
- Cook noodles, then rinse under cold water to stop the cooking.
- Whisk soy sauce, rice vinegar, sesame oil, sugar, ginger, and garlic for the dressing.
- Toss noodles with the dressing, carrots, cucumber, and edamame.
- Top with sesame seeds and green onion.
- Serve with fried wontons on the side.
No-Time-For-That Tip: Rinsing the noodles in cold water stops the cooking and washes off starch so they don't clump.
Swap It: Rotisserie chicken shredded on top turns this into a full cold-noodle dinner.
🍽️ Pairs well with Egg Drop Soup & Scallion Rice
