Sesame Noodles with Vegetables
Serves: 4
  • 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
  • Salt
  • 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
  1. Measure soy sauce, vinegar, oils, sugar, chili sauce, and pepper flakes in a lidded jar; shake to mix.
  2. 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.
  3. Add peppers, scallion, cilantro and then the sauce; toss thoroughly to coat. Serve warm, room temperature or chilled.
This time of year consider using all broccoli (cut into small florets and stems peeled and thinly sliced) in place of the asparagus. As you can see, we used a bit of both.
Recipe by Three Many Cooks at