There isn’t much of a story behind this post. It’s simple: My daughter likes noodles and I was trying to come up with something different on the fly. Sometimes that works for me, sometimes it doesn’t. Luckily this time it did! These noodles are like the greasy, take-out noodles that you eat straight out of the carton with chop sticks. But the best part: the noodles aren’t covered in oil! You can mix and match the veggies based on what you have and even throw in a protein (my daughter loved it with shrimp). They even work the next day as a cold pasta salad. Really, with this recipe base the possibilities are endless!
|Quick Sesame Soy Noodles||
- 8 oz whole grain spaghetti (I’ve also used regular, but why not make it a bit healthier?)
- Store bought, chopped mixed vegetables (I used a broccoli, cabbage, and carrot mix)
- 1/4 cup soy sauce
- 2 tablespoons sweet Thai chili sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon chili oil
- For garnish:
- Fresh Cilantro
- Toasted Sesame seeds
- Bring water to a boil in a wide pot or wok. LIGHTLY salt the water. Add the noodles and cook until almost al dente.
- Toss in the vegetables and cook one minute more.
- Reserve 2 tablespoons of the pasta water and drain the pasta (do not rinse).
- Return pasta and vegetables to the pot. Add the Thai chili sauce, soy sauce, sesame oil, chili oil and one tablespoon of the cooking liquid.
- Turn heat to medium high and stir constantly until most of the liquid is absorbed (add a bit more water if the noodles start to burn).
- You want the noodles to be slightly wet, but not watery.
- Garnish with the cilantro and sesame seeds. Serve!
The left overs can be served cold the following day.