Asian/sesame noodles recipe
At a glance
| Serves | 8 |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Total time | 50 minutes |
| Meal type | Main Dish |
| Allergy list | Peanuts, Soy, Tree Nuts, Wheat |
| Misc | Serve Cold |
| Region | Asian |
| Description | Asian noodles with sesame oil, ginger and garlic makes for a perfect venue for all kinds of additions such as poached chicken, blanched peas and other veggies. |
| From blog | The Moscovore |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 3fl oz soy sauce
- 3fl oz rice vinegar (try to find the rice vinegar as it makes a more compelling taste. If you can't however, substitute red wine vinegar and up your ginger.)
- 3fl oz peanut oil (combined with sesame oil)
- 2 heaped tablespoons ginger (fesh. Peeled and grated )
- 5 cloves garlic (peeled and crushed or chopped)
- 17.5oz spaghetti pasta (or another thin, long pasta such as angel hair)
- 1 bunch scallions (thinly diced)
- 1 bunch cilantro (chopped)
- 3 pepper (use one red, yellow and orange. Cored, and diced into small cubes)
- 2fl oz sesame seeds (black. Toasted on a hot non-skillet until they pop)
Directions
Step 1
Combine soy sauce, oil, and vinegar liquids into a large jar with a lid. Shake to combine.
Add the grated ginger and garlic, and shake again.
Set aside.
Step 2
Cook the pasta in a large pot of salted water. Drain, then return the pasta to the pot.
Pour the sauce onto the pasta and set aside. Allow at least 1 hour, better 2, for the pasta to absorb the liquid.
I usually make half again as much to reintroduce when I toss the final ingredients.
Step 3
After the pasta has absorbed the sauce, toss the pasta with the peppers, cilantro, sesame seeds, scallions as well as any of the optional ingredients you've decided to include.
Step 4
Serve at room temperature.
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