Perfect Asian sesame noodles
Ginger, garlic, cilantro, rice vinegar and smokey toasted sesame seed oil give these slippery noodles great flavor. They are a wonderful by themselves or as an accompaniment to fish, steak or Hawaiian shoyu chicken. These are very simple but delicious noodles. You can doll them up by adding shredded chicken, grilled shrimp, vegetables and peanuts or just enjoy them in their simplest form. They are best made a day ahead, but can be made the same day.
There are several great things that make these noodles "perfect."
- You can make them a day ahead of time. In fact they are better when the flavors have a chance to mellow for a day.
- You can make the simple recipe below, or you can dress the noodles up with chicken or shrimp, toasted chopped peanuts and julienned peas and red peppers for a more hearty offering.
- They are simple, fool-proof, inexpensive and quick.
- They are delicious!
It doesn't get better than that!
If you have one, use your food processor or Cuisinart Mini-Prep to chop the garlic and ginger. See blog on how to peel ginger and how to prepare garlic. Resist the urge to add oil to your boiling pasta water. It will coat the pasta preventing it from absorbing the sauce. Go ahead and add a tablespoon of salt to the water. See the blog on how to prepare fresh cilantro.
For the pasta, any capillini or angel hair pasta will do. I personally like Barilla Plus multigrain angel hair pasta. A 2-ounce serving of this multi-grain and legume pasta contains 17 grams of protein, 360 mg of Omega-3 essential fatty acids and 7 grams of fiber. It kind of takes the guilt out of eating pasta!
There are a few ingredients you will need that many American grocery markets carry: rice wine vinegar, toasted sesame seed oil, hot Chinese chili oil, and soy sauce. If your market doesn't carry them, you can always purchase them on Amazon. Once you have invested in these, you can make them over and over.Print
Perfect Asian sesame noodles
These very simple but delicious noodles are tossed in ginger, garlic, cilantro, rice vinegar and toasted sesame seed oil. Perfect!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- 2 T toasted sesame seed oil
- 1/2 cup canola oil
- 6 cloves garlic, finely chopped
- 1/8 cup ginger, finely chopped — about a 2″ x 1″ piece
- 1/2 cup rice vinegar, preferably brown
- 1/2 cup soy sauce
- 1 T Chinese hot chile oil, to taste
- 1 T sugar
- 1 pound capillini
- 4 stalks green onion, thinly sliced
- 1/2 cup cilantro, chopped
- Optional: shredded chicken, shrimp, chopped roasted peanuts, julienned snow peas and red peppers
- Combine the sesame seed oil and canola oil in a pan. Bring oil to medium heat and sauté ginger and garlic, stirring frequently and taking care not to brown. Cook for a couple minutes until soft and slightly yellow.
- Add vinegar, soy sauce, Chinese hot oil and sugar. Stir and boil for a few seconds to dissolve sugar and remove from heat.
- Cook capellini per packaged instructions. Drain and shake the noodles to remove water. Immediately toss with seasoned oils. Toss until noodles are all well coated and not sticking together. Cover and refrigerate until ready to serve. Noodles are even better if made a day in advance, but go ahead and eat them right away.
- Before serving add chopped cilantro and green onions and any optional ingredients. Toss again. Serve cold or room temperature.
THIS SERVES WELL WITH