Wednesday, March 20, 2013

Easy Sesame Noodles

This past Saturday, I went to my regular mid-morning yoga class, then headed home for a little lunch. I love the luxury of being home to make lunch on the weekends. So, I pulled out what has become an old standard recipe for me - though I haven't made it since the warmer months last summer. It's quick, easy, and very adaptable. The ingredients and directions are more guidelines than anything. Feel free to adjust the recipe to your taste and whatever ingredients you have on hand. 

First, prepare your vegetables. I peeled a couple of carrots before slicing into matchsticks. 
Gather some bell peppers - mine ended up equaling about a half a pepper. 

Whisk together a quick sauce.

Boil your noodles, add the veggies in the last couple of minutes of boiling, drain, rinse, and toss it all together!

Easy Sesame Noodles

Serves 2 as a main, 4 as a side. Keeps well for leftovers. 


4-5 oz. buckwheat soba noodles
2 small carrots, cut into matchsticks
variety of bell peppers, cut similar in size to the carrot matchsticks
2 green onions, sliced
sesame seeds, to taste

2 Tbsp neutral-tasting oil, such as canola or grapeseed
2-3 tsp soy sauce
a splash of fish sauce, to taste
dash ground ginger
juice of 1/2 lime
honey or sugar, to taste


Boil the noodles according to the package directions - this ended up being about 8 minutes for me. In the last 2 minutes, add the vegetables (minus the green onion). I actually forgot this step, so instead, just stir-fried the veggies in the same pot after the noodles were done. 
Drain the noodles and veggies, rinse with cold water.

While the noodles are boiling, whisk the sauce ingredients together. Taste and adjust seasonings to your taste. 

Toss the the noodles and veggies with the sauce. Add the green onion and sprinkle sesame seeds throughout. Mix together and add more sesame seeds to garnish, as desired. 

This salad can be enjoyed warm, room temperature, or cold. I think this would also be great with some edamame thrown in, or with your choice of protein (chicken, tofu, shrimp, etc.). Enjoy!

Inspired by this recipe, and the Otsu recipes in Heidi Swanson's cookbooks.  

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