' Coconuty Sesame Noodles - The Quail and Olive
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Coconuty Sesame Noodles
07/28/2026

Created especially for the Quail and Olive by Culinary Cam / Camilla M. Mann, www.culinarycam.com

 

INGREDIENTS

  • 1 pound (16 ounces) uncooked noodles
  • 1/4 cup soy sauce (I use a gluten-free tamari)
  • 1 Tablespoon Pacific Spice Vinegar [Buy Now]
  • 1 Tablespoon Coconut White Balsamic Vinegar [Buy Now]
  • 1 teaspoon Lime Olive Oil [Buy Now]
  • 2 teaspoons toasted sesame oil
  • 1 to 2 teaspoons hot sauce, depending on taste
  • 1 teaspoon ground ginger
  • ½ to 1 teaspoon hot sauce (I used Zab’s from the pantry section of the shop)
  • Also needed, sesame seeds and snipped chives for garnish

 

PROCEDURE

Cook noodles according to package instructions in a large stockpot of generously-salted water.

While the noodles are cooking, whisk together the soy sauce, vinegars, oils, ground ginger, and hot saucer together in a bowl until combined.

Once the noodles are ready, drain them. Then immediately toss the noodles with the sauce.

Serve warm or cold, sprinkled with sesame seeds or snipped chives. Transfer unused portion to a sealed container and refrigerate for up to 4 days.

 

PRINTABLE RECIPE

 
Post By:   Culinary Cam
 
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