A couple of months ago–maybe longer now–The Pioneer Woman posted a recipe for sesame noodles over at her blog. The moment I laid eyes on the recipe I knew I absolutely HAD to try it. So I bookmarked it and it sat for a while. Then one night last week when I was on my own (courtsey of band practice for hubby), I decided to give it a whirl. I figured if it tanked, it’s much easier to fix a second dinner for just me than it would be for both of us. But it definitely didn’t tank. These noodles were AWESOME. I really want to tinker some with the recipe to see if I can lighten it up a bit (with all that oil, I didn’t dare calculate the fat and calories), and when I do, I’ll report the results here, of course. But for now, I followed her recipe almost to the letter. So for this week’s Presto Pasta Nights, hosted by Ruth herself, I give you Sesame Noodles. Mmmm.
- 12 ounces thin noodles, cooked and drained (I wound up using whole wheat spaghetti, which wasn’t a thin noodle but had a lovely flavor)
- 1/4 cup low sodium soy sauce
- 2 tablespoons sugar
- 3 to 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 3 tablespoons pure sesame oil
- 1 teaspoon chili sauce (original recipe calls for 1/2 teaspoon hot chile oil, but I didn’t have any)
- 4 tablespoons canola oil
- 2 tablespoons hot water
- 3 to 4 green onions, thinly sliced
- Put your noodles on to boil.
- Meanwhile, whisk all the other ingredients (except the green onions) in a large bowl.
- You’ll want to taste and adjust the sauce.
- Drain the noodles and add to the bowl.
- Toss to coat the noodles in the sauce. You’ll want to do this several times over a period of minutes to allow the noodles to absorb the sauce as they cool.
- Add the green onions and toss.
- Serve alone or as a side to dumplings or stir fry. Actually I’d like to try some stir fried veggies in this dish…
Mmm, that looks good! I adore sesame oil AND noodles, how come I never thought to combine them???