SESAME NOODLES
About the Recipe
This recipe is wildly simple, easy, basic and even make-ahead if you want it to be.
I'm only sharing it here because people ask me for this recipe all the time.
The noodles are a great accompaniment to almost all Asian meals all year long, but fit particularly well into a summer al fresco picnic alongside grilled chicken, fish, steak or shrimp. Add an interesting Asian fruit salad or spicy greens, cucumbers and avocado tossed with a soy sauce vinaigrette and you've got lunch or a simple supper.
Fruit sorbet and fresh berries provide an easy, colorful and refreshing dessert. With summer around the corner, this is all super seasonal and super easy.
I love using al dente whole wheat spaghettini or angel hair pasta for this recipe. The taste and the health benefits of whole wheat are great and I like the heft of a gluten pasta here. However, feel free to be more traditional and use an Asian rice noodle.
SESAME NOODLES
Sauce for about a pound of noodles serving 6-8 as a side dish
Ingredients:
1/3 cup soy sauce
4 cloves, garlic, minced
2 tablespoons brown sugar, packed
1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste* or substitute hot sauce or chili paste or garlic chili paste
1 tablespoon oyster sauce
2 tablespoon freshly grated ginger
2 tablespoons dark sesame oil
Salt and pepper to taste
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 pound whole wheat spaghettini, cooked al dente and well drained
Method
Puree first 7 ingredients in a food processor or blender.
Then add salt and pepper to taste. And adjust other ingredients if needed.
Stir in scallions and cilantro. Toss with noodles. Serve hot, warm or room temperature
Note: This recipe can be prepared several hours in advance and set aside at room temperature. For longer storage, cover and refrigerate. Be sure to bring to room temperature or heat before serving.