These sesame noodles are colorful and completely irresistible! I’m unchangingly excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I require noodles with a little increasingly color, perhaps, and increasingly texture and flavor. Must be the “maximalist vegetarian” in me. Always increasingly veggies!
This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and untried onions, of course. I replaced some of the noodles with tons of well-done raw veggies, plus I widow tiny sesame seeds, toasted to bring out their best.
The unvigilant but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I widow some chili flakes for uneaten heat, which you can scale up or lanugo to suit your preferences.
From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going when for more.
Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by subtracting shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.
Watch How to Make Colorful Veggie Sesame Noodles
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