sesame noodles…. ever since realizing that i can totally make these at home, they’ve become a bit of a problem. a little bit healthy and a little bit not, i want them at almost every meal. this dish has everything – great texture, great flavor….they’re irresistible to me.
now, for you by-the-book types, i know my version is kind of japanese and maybe kind of thai, and kind of not really authentic at all. but this is how i do it, and it’s good!
for the sauce:
2T creamy peanut butter
1T each of mirin, rice wine vinegar, soy sauce, sesame oil, and siracha. either regular sesame or toasted sesame oil is fine, and you can add some hot chili oil as well, if you have it!
1t grated ginger
juice from 1/2 a lime
handful of rough-chopped cilantro, thinly sliced scallions, and sesame seeds.
for the noodles:
the options are many. in the picture above, i used regular old pasta noodles (actually my last choice – just what i happened to have on hand) but you can use ramen, udon, rice noodles, or buckwheat soba noodles. my new favorite noodle is the black bean “spaghetti” from the brand Explore Asian. they have two ingredients (black beans & water!) and about 25 grams of protein per serving and almost half your daily requirement of fiber. they’re a perfect backdrop for the sauce.
the sauce! oh yes. easist thing ever – mix everything in a bowl, and toss with the cooked/rinsed/drained noodles. scatter the sesame seeds, scallions, and cilantro over the top. if the sauce seems a little thick, add a tablespoon or so of the pasta cooking water or regular hot water to thin it out.
(photo by laura kinsey)