Sesame noodles are one of my very favorite things in this world. They’re great on their own for lunch, or you can toss it with any number of meats or veggies to make a more substantial meal. I’ve always loved the pre-packaged sesame noodles that I could buy in the deli of a local grocery chain. But, as with most things, I knew a homemade version had to be much better.
For December, its been unseasonably warm here in Maryland. In all honesty, I’m ready for that cold snap – but it hasn’t come yet. It feels so odd to be hunting for our Christmas tree in 65 degree weather! I normally wouldn’t be hungry for a cold pasta dish in December. But, last week I had about a half pound of pasta leftover from a meal – so I halved the recipe and took some pictures. They made a delightful side dish for a roasted pork loin that I made later in the week.
I like to add a smidgen of peanut butter, for a Thai twist. Also, some Sriracha for a little kick of heat. I used a thicker pasta noodle for this batch, but usually use a thin spaghetti. I usually like to add a bit of diced roasted red pepper as well, but I didn’t have any handy. No matter, it’s still perfect. A great dish to enjoy for lunch throughout the week!
12 ounces, thin spaghetti, cooked and drained
1/4 cup soy sauce
2 tablespoons sugar
4 cloves garlic, minced
2 tablespoons rice vinegar
3 tablespoons toasted sesame oil
1 teaspoon Sriracha or chili pepper flakes
2 teaspoons peanut butter
4 tablespoons canola oil
1 tsp black sesame seeds
3 green onions, thinly sliced
In a large bowl, combine soy sauce, sugar, garlic, rice vinegar, sesame oil, canola oil, Sriracha, and peanut butter. Whisk to combine. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Add sesame seeds and green onions, toss to combine. Refrigerate and let flavors meld for at least 1 hour before enjoying.
Source: adapted from The Pioneer Woman