Cold sesame noodles are one of my all-time favorite dishes. They take just minutes to make and you can toss any leftovers you have hanging around on top for a substantial lunch (or late night, post bar snack).
For this batch of noodles, I sautéed some asparagus and zucchini with ginger, lime and garlic and then tossed in some finely sliced cabbage, carrots, scallions and cilantro. I topped the bowl with toasted sesame seeds and red chili flakes. Sometimes I add grilled shrimp, leftover chicken or little cubes of pan fried tofu for extra protein.
Because they can be served at room temperature and cheaply made in large quantities, cold sesame noodles make the perfect dish to take to a summer BBQ.
Ingredients:
1 8oz pkg soba noodles (look in the Asian Foods section)
1/4 cup brown sugar
1/4 cup rice wine vinegar
2 Tbs tamari or soy sauce, not low-sodium
2 tsp toasted sesame oil
1 tsp freshly grated ginger
the juice of one lime
a few drops of Sriracha, or more if you like your food spicy
garlic, one small clove, crushed
veggies or meat
toasted sesame seeds
Directions:
Cook noodles according to directions on package until barely al dente. Drain well.
Meanwhile mix sugar, vinegar, tamari, sesame oil, ginger, lime juice, Sriracha and garlic until sugar is dissolved.
Stir sauce into warm noodles and place in fridge until chilled through, about 2 hours.
Top noodles with veggies and/or meat and a sprinkle of sesame seeds.
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