Here's a recipe for you. It's yummy!
SESAME NOODLES
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes (hot) or 2 hours, 30
minutes (cold)
Servings: 12
Ingredients:
18
oz. Japanese Udon noodles (or 1 lb linguine pasta)
1
package (8 to 12 oz) broccoli slaw
1
small package (4 to 6 oz) shredded carrots
6
cloves garlic, minced (1 tablespoon)
6
tablespoons sugar
6
tablespoons vegetable oil
6
tablespoons rice vinegar (white wine or cider vinegar works as well)
6
tablespoons soy sauce
2
tablespoons sesame oil
1
tablespoon chili sauce
1
teaspoon grated fresh ginger
2
bunches green onions, sliced
1
tablespoon sesame seeds, toasted
Directions:
- Bring a large pot of lightly salted water to boil. Add noodles, and cook until al dente, about 8 to 10 minutes. When noodles are just at the point of doneness, add broccoli slaw and carrots to pot and stir well. Drain immediately, and transfer to a serving bowl (the idea is to quickly blanch the veggies so they stay crisp, not cook them completely).
- While the water is heating, prepare the dressing: add garlic, sugar, oil, vinegar, soy sauce, sesame oil, chili sauce, and ginger to a medium saucepan. Bring to a boil or medium heat, stirring constantly, until sugar dissolves. Pour sauce over noodles and vegetables, and toss to coat. Garnish with green onions and sesame seeds.
Can be served hot as a side dish or cold as a salad -- if
serving cold, rinse noodles and veggies with cold water after draining, and
chill after dressing for at least 2 hours; garnish just before serving.
For a gluten-free version, use Soba noodles (Japanese
buckwheat noodles) instead of the Udon or linguine and a gluten-free soy sauce.