I have been wanting to try sesame noodles on meatless Monday for awhile. This week seemed like as good a Monday as any so I put it on the menu. I’m glad I planned ahead because my Sesame Oil was rancid and I had to pick up some new. Tip: Oils and spices do have a shelf life, test yours often.
Hubby liked these, and he is not a soy sauce fan, so that’s as good of an endorsement as I can get around here. I adapted this from a Pioneer Woman recipe – hers was WAYYYY too oily – makes me think there’s a typo somewhere – I actually used a spoon and skimmed out about 4 Tablespoons of oily stuff off the top of the sauce…then I added and adjusted to get just the right flavor.
Easy Sesame Noodles
- 1 lb spaghetti thin spaghetti, linguine, fettuccine, or udon if you have it.
- 1/3 C. Soy sauce
- 2 Tbsp Sugar
- 4 cloves Garlic minced fine
- 1/4-1/2 tsp Ginger minced extremely fine
- 2 Tbsp + 1 tsp. Seasoned Rice Vinegar or regular if you don't have seasoned
- 3 Tbsp Sesame Oil
- 1 tsp Sriracha - or to taste
- 1/2 to 1 Tbsp Canola or Vegetable Oil start with 1/2 - then taste - then add more if you want
- 4 Scallions cleaned & sliced on the bias
- 1 Tbsp Sesame Seeds
Prepare pasta to al dente according to package instructions
While pasta cooks, whisk all of the rest of the ingredients together in a bowl (except the scallions and sesame seeds)
When pasta has a few minutes left, put the sesame seeds in a dry sautee pan and toast - moving them around quite a bit so they don't burn. This will take about 5 minutes - MAX
When pasta is done, drain and put back in hot pot - then dump in the sauce and mix well.
Mix in about 3/4 of the chopped onions and mix well - place in your serving bowl and top with remaining green onions and the toasted sesame seeds.
Adapted from The Pioneer Woman