Here’s one more recipe to add to my recent noodle collection:
Sesame Noodles, which I adapted from babble.com
WHAT YOU NEED:
- 1 lb. thin spaghetti
- 1 Tbsp. canola oil
- 2 garlic cloves, minced
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- 2 Tbsp. rice or balsamic vinegar
- 1 1/2 Tbsp. honey
- Tiny squirt of siracha
- Optional toppings: additional siracha (for spiciness), toasted sesame seeds, chopped peanuts, sliced green onions, cooked chicken, cooked shrimp, etc.
WHAT YOU DO:
- Cook pasta according to the package directions, then drain.
- While pasta boils, in a large skillet heat oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and sriracha.
- Toss pasta into a hot skillet with a bit of sesame and/or canola oil, stirring for a few minutes, until the noodles start to brown. Set aside to cool before tossing with the dressing.
- Add to the bowl of dressing along with the any veggies or meat or other toppings (if using) and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. Served chilled or at room temperature.
Other recent noodle recipes I’ve tried…
Looking for a lower carb option? Here’s an un-noodle “zoodle” recipe I made with zuchhini ribbons!