Oh, what to say about my sesame noodles. They are quick and very simple to make. Sesame noodles are super inexpensive and go with just about anything. They travel well. If you need to take something to a picnic or pot luck there is no worry about it spoiling if unrefrigerated. And, they can be customized to suit your own taste.
My recipe is not overly sweet, not overly hot, nor overly vinegary. But they are over the top delicious! Feel free to taste it before serving and add whatever you feel is necessary. P.S. Is vinegary a word? How do you spell it?
INGREDIENTS FOR 4 servings:
6 OZ Spaghetti noodles, cooked and drained
1 ½ TBSP Sesame or Canola oil
3 TBSP Low Sodium Soy sauce
½ tsp Sweet Chili sauce
1 TBSP Sugar
1/8 – ¼ tsp Chili oil
2 sweet mini peppers, sliced
1 fresh carrot, julienned
1 rib celery, julienned
2 lge cloves garlic, minced
½ tsp ginger powder
2 tsp sesame seeds
1 TBSP Rice vinegar or Apple cider vinegar
1 scallion, green part only, sliced, for garnish
In a 10” frying pan over medium/high, heat Sesame oil, soy, Chili sauce, and chili oil to a quick simmer. Add peppers, carrot, celery, garlic, sugar, and ginger powder. Cook for only a minute because the vegetables should be crisp-tender. Remove from heat and add Rice vinegar and sesame seeds. Pour over cooked noodles, tossing to coat and garnish with sliced scallion leaves. You can sprinkle on a bit more sesame seed to make it look pretty. Serve or chill. Most people eat this cold.
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By Tika for CHEW WANNA EAT? © 2016