Monday, October 22, 2012
Spicy Sesame Noodles
This is one of my favorite recipes OF ALL TIME and I've been making it for years. I thought I put it on the blog when I first started it, but I recently realized that I never did. My apologies, because it is so amazing. Well now I'm sharing it. So hopefully you'll forgive me tardiness on this one.
I've included the veggies I like to use, but pick and choose whatever are your favorites. Add a protein in, if you wish (chicken, tofu, etc). Since the whole grain pasta and sesame butter have a lot of protein, I don't bother. If you don't want them to be spicy, you can omit the heat factor and still have a fantastic dish.
Spicy Sesame Sauce
1/2 cup sesame butter (this is not the same as tahini, it's made from roasted sesame seeds)*
2 tbls low sodium soy sauce/tamari/coconut aminos
2 tbls rice vinegar
Juice of 1 lime
1/4 cup natural/sugar-free ketchup (or 1/4 cup tomato paste + 1 tbls coconut sugar)
3-4 tbls finely chopped or minced fresh ginger
3-4 cloves garlic
1/4 tsp Chinese 5-spice powder (optional)
Siracha sauce, birds eye chilis, minced or crushed red chili flakes, to taste (optional)
Salt, to taste
1/2 tsp sesame, peanut or canola oil
1/4 cup water
1/2 lb snow peas, trimmed
2 sweet bell peppers (red, yellow, orange, etc.)
2 lbs mushrooms, halved
1 bunch green onions, sliced
1 lb whole grain spaghetti, broken in half
Whisk together ingredients for sauce in a small bowl. Meanwhile, cook spaghetti to al dente, reserving 1 cup cooking liquid, before you drain it. Saute veggies (excluding green onions) in a large wok or skillet with oil and water, if needed, until tender. Add cooked spaghetti and sauce and toss everything together, adding reserved pasta cooking liquid until desired consistency is acheived. Stir in green onions. Serves 4 as a main.
*If you can't find sesame butter, you can sub tahini + 1 tsp toasted sesame oil.