The Sensitive Kitchen

Sunday, June 21, 2015

Sesame Noodles with Vegetables

Make this with hot, freshly cooked noodles so they soak up the sauce. After that point, it can be served hot, at room temperature, or cold. I like it with salmon on the side (marinated in a mixture of soy sauce, Sriracha and sesame oil, then broiled or grilled), but it would also be good with chicken, strips of omelet, or any leftover protein. 

14 ozs (1 box) Barilla Plus thin spaghetti
1/4 c soy sauce
3 cloves garlic, minced
2 Tbsp grated fresh ginger root
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 1/2 tsp Sriracha
1/4 tsp finely ground black pepper
3 scallions, sliced
1/2 bunch cilantro, minced (to make 3/4 to 1 c)
3 c thinly sliced cabbage
1 carrot, peeled and grated
1/2 red bell pepper, sliced, slices cut on bias
2-3 Tbsp sesame seeds

Put pasta to boil in a large pot of salted water. While pasta cooks, stir together soy sauce, garlic, ginger, rice vinegar, sesame oil, Sriracha and black pepper. 

When pasta is finished cooking, drain well, then toss with sauce. Mix in scallions, cilantro, cabbage, carrot and bell pepper. Top with sesame seeds. Serves 8.

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