I made sesame noodles several months ago and they were awesome. They were also very very bad for my diet. So I vowed to try it again, tweaking the recipe to see how little oil I can get away with. This eliminates 1 tablespoon of sesame oil, 2 tablespoons of canola oil and about 4 oz. of noodles and comes out to a more reasonable 333 calories and 14 grams of fat per serving (it makes 4 large servings). Hubby declared these a winner, and I think I agree. Next time I may add a bit more soy sauce and a bit less sesame oil. We’ll see. We ate these as a side to Chinese dumplings and there were happy tummies in our house. I offer it up to Presto Pasta Nights, hosted this week by Mrs Ergul of Mrs Ergul Passion for Life and Food.
- 1 8-oz. package chinese noodles
- 1/4 cup low sodium soy sauce
- 1 Tablespoon sugar
- 3 teaspoons minced garlic
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons sesame oil
- 2 tablespoons canola oil
- 1/2 teaspoon chili sauce
- 3 diced scallions (green part only) for garnish
- Set your noodles to boil per package directions.
- Meanwhile, mix remaining ingredients (except for scallions) in a large bowl.
- When the noodles are cooked, drain and transfer them to the bowl.
- Toss until well coated.
- You can eat these immediately, garnishing with scallions, but I actually find that they’re better after they’ve had time to cool and absorb the sauce more thoroughly.