Our blogging friend Colleen from Souffle Bombay brought her Sesame Noodles to this year’s Big Summer Potluck. Days and even weeks after the event, I was still thinking about them! It’s not a complicated or fancy recipe, but ‘the simplicity is spot-on’ and most night’s that’s what we all need. Something homemade that’s simple, foolproof, and delicious. And if, like me, you love the taste of sesame oil – this recipe is for you!
Colleen served the noodles as a cold side dish, but I wanted a big, hot bowl of it all to myself as a main course. Mom and I modified the recipe to make it vegetable-heavy main course pasta. Colleen says in her post, that this is one of those dishes where you hope there will be leftovers. She’s right! This will be a weeknight staple in our house from now on.
- ½ cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 3 tablespoons Asian sesame oil
- 4 teaspoons sugar
- 1½ tablespoon Thai chili sauce with garlic
- ½ teaspoon hot red pepper flakes
- 8 ounces linguine, cooked to package directions for al dente
- 1 bunch (about 1 pound) thin asparagus, halved lengthwise and cut into 2- inch pieces*
- 2 to 3 medium carrots, peeled and cut into thin coins
- 1 red pepper, stemmed, seeded, and thinly sliced
- 3 scallions, sliced thin both the white and green
- 2 tablespoons chopped fresh cilantro
- Measure soy sauce, vinegar, oils, sugar, chili sauce, and pepper flakes in a lidded jar; shake to mix.
- Meanwhile, bring 1 tablespoon of salt and 2 quarts of water to boil in a large soup kettle. Add pasta and using back-of-the-box times as a guide, cook partially covered, and at first stirring frequently to prevent sticking, until just tender, adding asparagus and carrots the last 5 minutes of cooking. Drain pasta and vegetables and return to the pot.
- Add peppers, scallion, cilantro and then the sauce; toss thoroughly to coat. Serve warm, room temperature or chilled.