I might have spent too much time in China, but I’ve started enjoying the flavor of sesame oil. I am experimenting a lot of new recipes with sesame oil…like marinated chicken, which I will post tomorrow.
But today, let’s make Sesame Oil noodles! A classic of the last minute Asian culinary scents.
Ingredients (for 4 servings):
- 1/4 cup soy sauce
- 1 tbsp white or brown sugar
- 2 cloves garlic
- 2 tbsp rice vinegar
- 3 tbsp sesame oil
- 1/2 tsp hot chilly oil
- 4 tbsp canola oil
- 2 tbsp hot water
- green onion
- 250 g soba noodles
Start by making the sauce.
In a bowl combine soy sauce and sugar
this is the one I’ve used, which is the same I use to make sushi
Add 3 tbsp of sesame oil….ooohhhh it starts smelling soooo good! LORD!
Add the hot chilly oil now, if you like these kind of things…I’m more for non spicy food, but I am giving you options here!
Now take the garlic and place it in something that looks like this…I’ve no idea what it is called in English…garlic squeezer?…mmm, whatever you know what I am talking about, don’t you?
So now just squeeze the garlic and dump it in! Plop!
Add the canola oil and hot water, whisk well and set aside.
Take some green onion and chop it up!
Bring some water to a boil, take your soba noodles…these are the one I have used! You can buy them basically anywhere in China and if you don’t live on this side of the planet, you can use normal spaghetti or angel hair, or linguine…Again, I am giving you options here! But the Soba noodles are the best for this dish.
Cook the noodles
for about 5 min (maybe 10 for the linguine and spaghetti)
Drain the water and pass them under cold water to stop them from keep cooking.
Place the noodles in a bowl and pour the dressing on top
add the chopped green onion, mix well and here we go! Smell it! Isn’t it delicious?
Let’s give it a closer look….mmm
Make them tonight!
One serving provides:
- Calories: 359 (from fat 178 )
- Fat: 19 g
- Carbohydrates: 40 g
- Protein: 8 g
P.S. My bf suggests to crack a fried egg on top of the noodles…That’s an other option I’m giving you today… I am all about being flexible! 😉