Sesame Noodles
I find nothing as yawn-inspiring as a food blogger who “yums” at their own creations. I see it on blogs all the time. “‘Yum, yum and yum,’ and did I say, ‘yum?!’” I can hear them now, oohing and ahhing at their own creations. However, I may soon become part of this silly little navel gazing taste-bud gazing club.
Tonight I made sesame noodles. That old dish from the Chinese restaurants in New York. I didn’t think I’d be eating sesame noodles again, so I was overcome with enthusiasm -yum! Take that as a warning; the recipe might not be as miraculous to your palate as it is to mine.
Fixings:
1 box papadini spaghetti
1 tablespoon grapeseed oil
1 cucumber, peeled and diced
1 carrot, shredded
1/4 cup cilantro, minced
Sauce:
1 cup roasted almond butter
1 tablespoon sesame oil
2 tablespoons umeboshi vinegar
2 tablespoon apple cider vinegar
¼ cup agave nectar
¾ cup water
½ teaspoon celtic sea salt
- In a large pot, bring 3 quarts (12 cups) of water to vigorous boil, then add 1 tablespoon grapeseed oil and pasta
- Reduce to slow boil, stirring frequently and cook uncovered 7-9 minutes, until pasta is tender
- Drain pasta in a steel colander
- In a one quart jar, combine almond butter, sesame oil, vinegars, agave, water and salt; mix well
- Place pasta, cucumber and carrots in individual bowls
- Drizzle with sesame sauce, sprinkle with cilantro and serve
Serves 4
You can also add scallions and broccoli to this dish as well as leftover chicken which gives it an extra hit of protein. I have been eating a lot of these gluten-free sesame noodles lately, seeking refuge from the cold weather in bowls of warm noodles, smothered in sauce –ahh sweet sesame solace.
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Subscribe by Email to elanaspantry.com:Posted on January 13, 2008 in entrees by Elana
you might also like: Mac-n-Cheese
or Pasta with Broccoli
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Elana,
This looks fabulous. I like the idea of adding umeboshi vinegar.
January 16th, 2008 7:47 pm
it looks pretty yum to me!
I often say yum on my blog, because I try a lot of new stuff, and I’m constantly surprised when it works out well.
I often say ‘oops’ and ‘eewww’ as well…
January 18th, 2008 5:30 pm