Sesame Noodles with Chili Oil and Scallions
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Asian
Serves: 4
  1. In a small saucepan over low heat, sautee the scallion whites, oil, red pepper flakes, sesame seeds, and pepper. Cook until scallions are golden brown, about 12–15 minutes; let chili oil cool in saucepan.
  2. Meanwhile, cut the zucchini into "pasta." My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. To find the awesome noodle maker click HERE. (If using Miracle Noodles, rinse and drain the Miracle noodles well).
  3. Whisk tahini, vinegar, Tamari sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
SPECIFIC INGREDIENT: Sichuan pepper is available at some specialty foods stores and Asian markets. If you can't find it, add an extra teaspoon each of red pepper and tahini.

Traditional Pasta = 610 calories, 31g fat, 14g protein, 68g carbs, 2g fiber (66 effective carbs)
"Healthified" Pasta = 363 calories, 31g fat, 4g protein, 5.7g carbs, 2.3g fiber (3.4 effective carbs)

White Pasta - 246 calories, 43 carbs, 0 fiber (43 effective carbs)
Zucchini "noodles" = 20 calories, 4 carbs, 2 fiber (2 effective carbs)
Recipe by Maria Mind Body Health at