Vegan Sesame Noodles
We celebrate the wonderful birth heritages of our children and so that means we celebrated the Chinese New Year a couple of weeks ago! It's the year of the sheep/goat/ram and is actually my Chinese birth symbol.
Since my vegan parents were joining us, I wanted to make sure and have a few dishes that fit that category. These were AMAZING. I could have eaten the entire bowl by myself. You can eat them warm (my favorite), room temperature (recommended), or cold (leftover). Any way you choose, they are fabulous! I found the original recipe that I based my noodles on at RasaMalaysia.
You can use this for a quick dinner, easy make-ahead lunch, or side dish. Our family loved it!
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| Vegan Sesame Noodles |
16 oz. spaghetti
1/4 c. oil
sesame seeds for garnish (I only had white, but black would be great, too!)
green onions, sliced for garnish
sesame sauce (see recipe below)
Cook the noodles according to the package. Rinse in cold running water and drain. Set aside.
Heat up a skillet or wok on medium heat and with the oil. Add the pasta and give a few turns. Add the sesame sauce to the noodles and toss to combine well and heat through. Remove from the heat and garnish with sesame seeds and green onions. Serves 6-8.
Sesame Sauce:
1/4 c. plus 1 Tb. tahini paste, slightly warmed
2 Tb. natural peanut butter
3 Tb. soy sauce
1-2 tsp. sugar
1 Tb. rice vinegar (you can use apple cider if you don't have rice)
2 Tb. sesame oil
pinch of chili flakes
salt to taste
Combine all sauce ingredients in a pourable measuring cup and set aside. (Be sure and taste the sauce and adjust for your palate.)
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