I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Spicy Sesame Noodles

Spicy Sesame Noodles


This recipe actually came about because of our Disney vacations.  My family spends a lot of time at Disney World—the happiest, but certainly not the healthiest, place on earth.  So, in an effort to be health conscious on vacation, we would always make a trip to the Orlando Whole Foods and stock up on some prepared foods to bring back to our hotel room mini fridge (this was before I decided to make a regular habit of traveling with our own homemade foods—there will be more to come on this topic soon).  My other half always used to buy a container of pre-made Asian Noodles from Whole Foods.  He enjoyed them as a small, filling snack, and even started buying containers at our local Whole Foods to take to work.  I was never a huge fan of them because they were always extremely oily and the noodles were always overcooked.  So I decided to make my own—they are much less expensive to make a much greater quantity than the pre-packaged store-bought version.  So now, he can take them to work for several days in a row for a fraction of the cost.  This is such a flavorful pasta salad recipe and is a lot lighter and more refreshing than more traditional pasta salad recipes.  It is now a staple for us at family BBQs and pool parties. 

Serves 6


  • 1 pound box of uncooked pasta of your choice
  • 2 tablespoons sesame oil
  • 1/4 cup soy sauce
  • Zest and juice of one lime
  • 1 1.5-inch piece of fresh ginger, grated or minced
  • 3 cloves of garlic, minced
  • 1 tablespoon freshly chopped cilantro
  • 6 scallions, thinly sliced
  • 1 cup of shredded carrots 
  • 1 tablespoon toasted sesame seeds


  1. Bring a large pot of salted water to a boil.  Cook pasta according to package directions. When pasta is cooked, drain and return to pot. 
  2. In the pot, combine pasta, sesame oil, soy sauce, lime zest, lime juice, ginger, garlic, cilantro, parsley, scallions, carrots and sesame seeds.  Mix well to combine. 
  3. Refrigerate for an hour and serve. Enjoy! 
Print Friendly and PDF
Sunday Brunchin' at Green Bar & Kitchen

Sunday Brunchin' at Green Bar & Kitchen

More Treats from Parlour Vegan

More Treats from Parlour Vegan