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Miso-Sesame Noodles
Miso and Sesame Noodles
Megan Hysaw
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This recipe really highlights the minimalism and classic flavor profile that is quintessentially Japanese. It is bright, fresh and full of umami thanks to the crunchy veggies and the sweet and savory sauce. Quick and easy to put together, it is absolutely delicious and sure to be a success, be it lunch or dinner.


    • 1 pound spaghetti
    • 1/2 cup miso glaze (recipe linked above)
    • 1½ tablespoons sesame oil
    • 1 lime, juiced
    • 5 cloves garlic, minced
    • 2 Persian cucumbers, sliced on the bias
    • 1 carrot, peeled and grated
    • 2 scallions, sliced
    • 1 tablespoon white sesame seeds


1. Fill a large pot two-thirds full with water. Bring to a boil over high heat and add spaghetti. Boil for 9-11 minutes for al dente. Drain noodles and rinse with cold water. Shake off any excess water and set aside.

2. In a large bowl, whisk miso glaze, sesame oil, lime juice and garlic until well-combined. Add noodles and toss until well-coated in sauce.

3. Add cucumbers, carrots and scallions and toss again.

4. Divide noodles among plates. Top with sesame seeds and serve.

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Megan Hysaw uses miso glaze for sesame noodles

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