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
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7 comments for the post “Sesame Noodles”
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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
Why use grapeseed oil? I am aware of the health benefits of olive and peanut oil, but don’t know much about grapeseed oil?
August 26th, 2008 5:22 pm
Betty -Thanks for your inquiry; please see this section of my faq’s for the answer.
August 27th, 2008 10:17 am
I would love a recipe for pasta and wrappers that I can use for dumplings and ravioli. Please help. I tried using the dried rice wraps… they didn’t work as they kept tearing. Suggestions???
October 8th, 2008 8:42 pm
Dear Karen,
I don’t have a recipe for pasta, haven’t gotten that adventurous yet. Haven’t tried making wrapper for dumplings either. Sorry I can’t be of more help.
Elana
October 10th, 2008 10:45 am
Hello.
My husband just recently found out he has a MILD gluten intolerance so I have been searching for recipes for the past 2 days. Your recipes seem to be more intune with the way we eat, except for the fact that we are vegan, but eggs and meat can be easily changed to fit our own requirements. Even your use of agave is pretty much unheard of, so it’s nice to find a site that uses cashews and agave on a regular basis. The almond four sounds very delicous as well, I just wish the Bob’s Redmill almond flour was more appropriate for your recipes as they are based a city away from where I live.
I do have a question about pasta. I was hoping that this would include a recipe on how to make the noodles as well.
Have you ever tried making noodles or reccomend cookbook(s) or a recipe site that has recipes for pasta.
Thanks!
November 21st, 2008 2:55 am