Sesame Noodles Revisited

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.

Ingredients:

  • 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

Directions:

  1. Set your noodles to boil per package directions.
  2. Meanwhile, mix remaining ingredients (except for scallions) in a large bowl.
  3. When the noodles are cooked, drain and transfer them to the bowl.
  4. Toss until well coated.
  5. 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.

Printable version.

This recipe on Tasty Planner.

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