Sesame Noodles
I’m really lucky to live near a ton of fantastic Chinese restaurants, but sometimes, I’m too lazy to drive a minute (maybe two minutes, max) to get to one that makes THE best chow mein, which is silly because it takes longer than one minute to make these noodles. Real talk: sometimes, it’s just convenient to buy it, especially after a long day at work and a little more fun to eat it out of a take out carton like they do on TV.
But, if you decided to make your own, then this recipe is for you. It takes less than 20 minutes to make and delivers homecooked love on a plate. It’s based on a recipe from The Pioneer Woman, but has more veggies (because veggies are delish). This recipe is totally customizable – you can add tofu, mushrooms, cabbage or any number of ingredients to make this as light or filling as you’d like.
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Sesame Noodles
Ingredients
Ingredients
- 1 carrot julienned
- 1 bell pepper sliced
- 12 oz thin noodles, cooked and drained (I used Japanese ramen noodles, but you can use anything, even spaghetti)
- ¼ cup soy sauce
- 2 tbsp sugar
- 4 cloves garlic minced
- 2 tbsp rice vinegar
- 3 tbsp sesame oil
- ½ tsp hot chili oil if you don’t have this, you can use chili paste
- 4 tbsp canola oil
- 4 whole green onions thinly sliced
- 1 tbsp sesame seeds
Instructions
Directions
- Whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil and canola oil, and set aside.
- In a large pan, saute carrots and bell pepper to soften. While vegetables cook, prepare noodles in separate pot as directed on package.
- When noodles are cooked, drain and add to pan with carrots and bell pepper. Pour sauce over noodles and toss.
- Sprinkle with green onions and sesame seeds. Serve warm.