Sesame Noodles

Feel free to shun me after I admit this, but I don’t like peanut noodles.  I see them all over and I see everyone freaking out over them.  I’ve even tried a couple different recipes because they look so good but I never liked them.  Weird, right?

I’m a huge fan of peanut butter and eat it buy the spoonful, so that’s not the problem.  I love tangy peanut sauce as a salad dressing, dip, or whatever, so that’s not the problem either.  They seem so awesome, you can eat them hot or cold, made just with noodles or a bunch of veggies too.  But nope, I guess I never tried the right recipe.  Now, you could make this recipe with peanut butter, but for some reason I love the sesame flavor more so I use tahini.  But even if you use peanut butter the sesame oil will make it taste sesame-y.  Go ahead and try saying that one out loud.  Sesame-y 🙂

I have another thing to admit… For the longest time I refused to buy bagged coleslaw mix.  Sure, it’s cheaper to buy a whole cabbage and chop it yourself.  I also don’t really like how thinly sliced some coleslaw mixes are because perfectly cooked is about two seconds away from mush.  In fact, I still usually buy the cabbage and carrots and chop them whenever I have time and keep them ready to go in the fridge.  But in the end, if you need a fast dinner and don’t have any time to prep the veggies, this can still totally be it.

And since I’ve been asked, and I know I will be asked again….  No baby yet! 😀

[print_this]Sesame Noodles

Adapted from Happy Healthy Mama

Serves 4-6

• 1 tbsp oil
• 4 cloves garlic, finely minced or pressed
• 1/2 small green cabbage, thinly sliced(or sub 6-7 C pre-cut coleslaw mix for the cabbage and carrots to make a faster meal)
• 2 carrots, julianned
• 1 large red pepper, thinly sliced
• 1 1/2 C shelled edamame, fresh or frozen
• 2 bundles soba noodles(or 6oz dry pasta), cooked, drained and set aside(or other whole grain noodles)

•  1/3 C soy sauce, plus more to taste(low sodium is fine)
• 1/4 C rice vinegar
• 1/4 C honey (or other mild flavored liquid sweetener)
• 2 tbsp tahini(alternatively, use peanut butter)
• 2 tbsp cornstarch(or another thickening agent such as arrowroot or tapioca starch)
• 1 tbsp toasted sesame oil

In a small bowl, combine the soy sauce, vinegar, honey, tahini and cornstarch.  Mix well and set aside.

With all ingredients chopped and ready to go, heat the oil in a large skillet or wok over medium heat.  Once hot, add the garlic and stir fry for just a minute before adding the cabbage and carrots(if using very thinly sliced coleslaw mix, add the sliced pepper before or at the same time, as the coleslaw mix will cook faster).  Cook for a few minutes before adding the pepper.  To the pan, add a couple tablespoons of water to help the vegetables steam.  Cook just until barely tender.  Add the edamame and heat through.  Stir the sauce thoroughly and add it to the pan.  Stir thoroughly while the sauce heats and thickens.  Once thick, stir in the noodles and the sesame oil and heat through.  Taste and add a splash more soy sauce if needed.  Serve hot with a sprinkle of toasted sesame seeds if desired.[/print_this]