Sesame Noodles

Sesame Noodles

Craving some carbs with all those glorious summer salads? Cold Sesame Noodles. Here’s another one of those things everyone seems to know how to make. But once again, I could never get that bright, spicy, complex flavor I knew they could have. Until I found the almost perfect recipe in the Good Shepherd Lutheran Church cookbook—yup, another one of those great plastic spiral cookbook gems. Here’s my slightly enhanced version.

• Cooked Asian noodles (well rinsed rice noodles, if you need gluten-free)— 1 lb noodles serves 4-6
• 3 Tbsps. soy sauce
• 2-3 Tbsps. rice or black vinegar
• Hot pepper flakes to taste
• Orange zest to taste
• 2 Tbsps. dark brown sugar
• ½ cup sesame paste
• 1 tsp grated ginger (or ½ tsp ginger powder)
• ½ cup chicken broth/orange juice mixture
Heat and stir until smooth—let cool. Toss well with cold noodles. Garnish with red pepper strips and shaved cucumber.
The Kitchen Hive

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.