Best Sesame Noodles
In the constant battle to figure out ways to make veggies attractive to kids, sesame noodles can be considered a secret weapon. I’ve experimented with a zillion variations and came up with this recipe while working at Shades Café. This is a very popular potluck dish.
This recipe makes enough dressing for 1 lb of cooked noodles. I usually use ½ whole wheat and ½ white spaghetti cooked al-dente. Soba noodles are delicious and more traditional.
¼ cup fresh lime juice (don’t substitute lemon)
2/3 cup soy sauce
1 tablespoon tomato paste (don’t substitute catsup!)
1 tablespoon sesame oil
2 cloves fresh garlic, chopped
1 tablespoon fresh ginger
1/3 cup canola oil
Combine the above ingredients in a small food processor or shake vigorously in a large jar.
1 lb cooked spaghetti or soba noodles
1 cup mung bean sprouts
¼ cup green onions, chopped
1 cup red pepper, chopped in small cubes
¼ cup fresh mint, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
(you can use any combination of above fresh herbs)
2 cups of roasted peanuts or toasted almonds
Cook the noodles in a large pot filled with salted water until al-dente- this is important or they will get too soggy. Drain and immediately rinse with cold water. Return the noodles to the pot and add everything but the peanuts. Toss with ½ the dressing. Add the rest of the dressing to your taste.
The salad can be served at room temperature or cold. When you are ready to serve the salad sprinkle the peanuts on top of the bowl or serve along side so people can add their own.
Endless combinations of veggies/meat can be added to the basic recipe- some suggestions include:
Chicken breast chunks, sautéed in garlic and ginger
Asparagus cut in 1-inch chunks
Yellow or green peppers