Thursday, July 15, 2010

sesame noodles

sesame noodles.  i don't know why, but this recipe just reached out and grabbed me.  it was actually the first thing i made with my new-found tasty ingredient of sesame oil.  and oh, did it deliver.  this would be wonderful served with chicken, beef, or even a roasted pork chop.  it is good on it's own, but definitely designed as a "side", since it doesn't have a good source of protein.

below are my adaptations to the original recipe...

boil your favorite spaghetti noodles until al dente.  i didn't have my favorite whole wheat blend thin spaghetti so i "suffered" through with the standard fare.

as the noodles simmer away, combine all the amazing dressing ingredients together in a medium bowl--this will be where your noodles end up, so be sure the bowl is big enough to accommodate them all.

remove the noodles from the pasta water with tongs and put into the bowl with sauce.  toss around until the noodles are covered.

chop your handy-dandy green onions (both white and green parts), and add to the noodle mix.  toss one more time and serve.

 here's the recipe

sesame noodles
adapted from

12 ounces thin pasta noodles
4 whole green onions, diced

1/4 cup low sodium soy sauce
2 Tbsp sugar
4 cloves garlic, minced
2 Tbsp rice vinegar
3 Tbsp pure sesame oil
1/2 tsp cayanne pepper (can use hot chili oil instead)
2 Tbsp hot water

bring a large pot of water to a boil.  add noodles and allow to cook until al dente.  in the meantime, whisk together sauce ingredients in a medium bowl.

when the noodles reach al dente, drain them and add to the bowl with the dressing.  toss together and sprinkle with green onions.  serve warm.


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