I’ve been trying over the last few weeks to start getting in meal planning mode so that weeknight dinners can come together really quickly. I pretty much always have a protein and a veggie planned, but almost always overlook a starch. I’ve never been too into carby things like pasta and potatoes, but served a certain way (i.e. like this or this), it takes everything inside of me not to eat the entire platter. This bowl of sesame noodles has now joined that club.
The recipe is ideal for a weeknight meal because it literally comes together in minutes, and if you make it in advance, it only gets better. It can be eaten hot, room temperature, or cold…all of which are delicious. I wouldn’t say it’s super duper healthy, but paired with some roasted veggies and a lean protein, it all balances out.
Cook the noodles as written on the package.
Whisk together the remainder of the ingredients (except the scallions).
Slice the scallions.
Pour the sauce over the hot noodles, and sprinkle with scallions.
Toss together, and serve hot, room temperature, or cold.
Adapted from: The Pioneer Woman
Makes: 6-8 servings
Prep: 5 minutes, Cook: 10 minutes, Total: 15 minutes
- 12 oz noodles (I used spaghetti, but you can use rice noodles or any other noodle you’d like)
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 scallions
Cook the noodles as written on the package.
Whisk together the remainder of the ingredients (except the scallions).
Slice the scallions.
Pour the sauce over the hot noodles, and sprinkle with scallions.
Toss together, and serve hot or at room temperature.
Crunchy Salty Sweet 