SWEET & SPICY SESAME NOODLES.

Photo Mar 08, 7 51 49 PM

These noodles have single handedly cured my cravings for chinese take out. It was bad. Like, I would get this desire for lo mien at least once a week. And general tsos chicken. And egg rolls. And egg drop soup. And duck sauce. And fortune cookies.

Um, yikes.

So, thank goodness I found a healthier, cheaper alternative!

Now, here’s what you do.

First, you take some linguine, which I find offers a similar size and texture reminiscent of my beloved lo mien.  Oh! And just a side note, I tend to use whole wheat pasta because I actually find it to be a more flavorful base for a wide variety of different sauces.

Then, you saute some delicious veggies. I love this dish because it really is so versatile. Don’t like carrots? Throw in some green beans. You can customize it to fit your specific tastes, and it will still be outstanding.

And last but DEFINITELY not least, you whip up this phenomenal sauce. This sauce is like an explosion in your mouth, times ten. Its sweet, spicy, nutty, tangy. ALL IN ONE. Its like lo mien meets pad thai meets japanese sesame noodles.

Guys, its so yummy.

Photo Mar 08, 7 51 57 PM

SWEET & SPICY SESAME NOODLES

serves 2

pasta:

8 ounces linguine (Half a regular 1 pound box. I use whole wheat pasta.)

sauce:

1/4 cup sesame oil

3 tablespoons honey

3 tablespoons soy sauce

1/2 teaspoon sriracha

1/2 teaspoon garlic powder

1 teaspoon dried cilantro

salt & pepper

veggies:

1/2 cup frozen peas

1/2 cup frozen corn

1 teaspoon sesame oil

1 teaspoon soy sauce

1/2 cup julienned carrots

salt & pepper

***top with sesame seeds and/or chopped green onions

For the pasta: Cook and drain linguine according to package directions. (Make sure you salt your pasta water when it reaches a boil!)

For the veggies: While the pasta is cooking, in a small bowl, microwave the frozen peas and corn together for 30 seconds. Set aside.

Add sesame oil and soy sauce to a saute pan, and place on the stove over medium high heat. Toss in julienned carrots until lightly coated with oil and soy sauce. Cook for 2 minutes, then stir in peas and corn. Cook for 5 minutes. Set aside.

For the sauce: While the pasta and veggies are cooking, in a small bowl whisk together sesame oil, honey, soy sauce, sriracha, garlic powder, cilantro and salt & pepper.

Put it all together: Pour the sauce into the same pot you used to cook the pasta and turn burner on low.  Add the pasta and the veggies to the post, tossing until completely coated with the sauce. Turn off heat and serve! Top with green onions and sesame seeds.

Devour that deliciousness!

TINA’S TIP: Swap in and out different veggies, to suit your taste. I like throw in some sautéed mushrooms and crushed peanuts. Occasionally, even a fried egg :)

Photo Mar 08, 7 52 07 PM

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