Asian-Style Noodles with Gingery Prune Sauce

Created by Jackie Newgent, RDN


12 California prunes

1/3 cup rice vinegar

2½ tablespoons naturally-brewed tamari (soy sauce)

2 teaspoons freshly grated gingerroot

1 teaspoon natural sriracha or other hot sauce

12 ounces dry noodles of choice, such as chickpea or whole-wheat spaghetti

1 tablespoon toasted sesame oil

2 cups packed extra-thinly sliced seasonal veggies, such as red bell pepper and cucumber

2 teaspoons toasted white or black sesame seeds (or mixture)

¼ cup packed fresh cilantro leaves


  1. Add the prunes, vinegar, tamari, ginger, and sriracha to a blender. Cover and puree on high speed, about 3 minutes. Set aside.
  2. In a large saucepan, bring 12 cups of cold water to a boil over high heat. Add the spaghetti and cook according to package directions. (Note: Cooking time will vary.) Drain the spaghetti using a large strainer. Quickly rinse the noodles with cold water (or toss with several ice cubes) to cool, and drain well.
  3. Transfer the noodles to a large mixing bowl. Add the sesame oil and toss with tongs to combine. Add the gingery-prune sauce and toss to combine. Add the veggies and toss to combine.
  4. Transfer to bowls, sprinkle with the sesame seeds and cilantro, and serve.