These sesame noodles are bright and totally overwhelming! I’m constantly energized when I track down sesame noodles among a plenty of dishes at a get-together. As a performance dish, I need noodles with just enough more tone, maybe, and more surface and flavor. Should be the “maximalist vegan” in me. Continuously more veggies!
This riff on sesame noodles is precisely exact thing I’ve wanted. This recipe highlights delicate noodles and green onions, obviously. I supplanted a portion of the noodles with lots of fresh crude veggies, in addition to I added minuscule sesame seeds, toasted to draw out their best.
The striking yet straightforward flavors incorporate soy sauce, sesame oil, new ginger and garlic, and a liberal sprinkling of new cilantro (discard it on the off chance that you could do without it). I added some stew pieces for additional intensity, which you can increase or down to suit your inclinations.
Sesame noodles probably started in the Sichuan territory of China (kindly let me know as to whether you know more). These noodles are not genuine, yet they are delectable. I can’t quit returning for more.
Carry these noodles to a social event or serve them as a side dish. They are pleasant at room temperature or chilled. Or on the other hand, transform this recipe into a quick bite by adding shelled edamame, firm prepared tofu or a seared egg or two. This recipe saves well for a few days in the refrigerator, and packs well for lunch.
INGREDIENTS
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- 8 ounces soba noodles or spaghetti noodles of choice*
- ¼ cup raw sesame seeds
- ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
- ¼ cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
- 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
- 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
- 1 red bell pepper, sliced into very thin strips
- 1 bunch green onions, chopped
- ½ cup chopped cilantro
- Optional: 2 cups shelled edamame, steamed
INSTRUCTIONS
- Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
- In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
- To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.
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