I have just added Sesame Noodles to my roster of dishes that I turn to when I need to use up leftover vegetables. This light but tasty Asian-influenced pasta dish is perfect for lunch or a supper side. It tastes good hot and freshly made or cold out of the refrigerator. And it readily takes to whatever veggies you can throw at it. To make it heartier, chicken can also be added, but that’s purely optional.
Time to make: ~20 minutes
Yields: 2 servings
- ¼ cup tahini or substitute 2 tbsp. peanut butter and 2 tbsp. toasted sesame seeds
- 3 tbsp. soy sauce
- 1 clove garlic
- 2 tsp. brown sugar (regular sugar may be substituted)
- ½ tbsp. rice wine vinegar
- 1 tsp. chili-garlic sauce
- 6 oz. Chinese noodles, soba noodles or linguine
- Enough vegetables for 2 servings, cut up for stir-frying
- ¼ lb. boneless chicken, cut thin or pre-cooked chicken (optional)
- Peanut or canola oil for stir-frying
- 1-2 tbsp. sesame oil
- Sliced scallions, cucumber and/or carrot for garnish (optional)
- Food processor
In a food processor, combine the tahini or peanut butter and sesame seeds, soy sauce, sugar, garlic, rice wine vinegar and chili-garlic sauce. With the food processor running, pour in hot water, 1 tablespoon at a time, until a smooth sauce is formed. Set aside.
Cook the noodles in plenty of hot water until done and drain. Heat a small amount of oil over high in a large skillet or wok. Stir-fry the vegetables and chicken, if using, until cooked. Toss with the cooked noodles and sesame oil. Mix with the sauce. Garnish as desired. Serve immediately or chill and serve cold.