Hot and Cold Sesame Noodles
For an Asian-inspired meal, toss together these noodles and serve with Thai Glazed Chicken Lettuce Wraps.
Sesame oil is often used as seasoning to add a nutty flavor and fragrance to Asian food, but it’s available in an assortment of flavors including toasted, spicy, and chili pepper-infused. It’s best to keep it in the fridge after opening, to help prevent it form spoiling. Rice wine vinegar – sometimes also called rice vinegar – is easy to find these days in the grocery store, but if you happen to have some cider vinegar left over, it’s a fine substitute. They both add just the right light touch of sweet and tang. –RR
- 1/2 pound spaghetti noodles
- 1/4 cup Tamari (dark soy sauce)
- 1/4 rounded cup smooth peanut butter, softened in microwave for 15 seconds on high
- 2 tablespoons cider vinegar or rice wine vinegar
- 1 tablespoon dark sesame oil (eyeball it)
- 2 tablespoons hot sauce
- 2 cups shredded cabbage and carrot mix, available in produce department at the grocery store
- 1 cup bean sprouts or pea shoots, any variety, available in produce department at the grocery store
- 3 scallions, chopped on an angle
- 2 tablespoons sesame seeds
Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
In the bottom of a large bowl, whisk together Tamari, peanut butter, vinegar and sesame oil, followed by hot sauce, to taste. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.