If you were stuck on a deserted island and could choose a months supply of any dish to miraculously float up on shore, what would you choose?
These sesame noodles would be my choice, hands down. I could eat them any time, any where.
Sometimes I make a big batch of this for lunches during the week. It’s super easy to whip up and keeps well for a few days in the fridge.
Sesame Noodles; Recipe or Not
- 1 pkg. pad thai noodles (I recommend: Annie Chun’s Pad Thai Brown Rice Noodles)
- 1 red pepper, diced
- 1 heaping cup shredded carrot
- 2-3 bunches of green onion, chopped
- a handful of fresh cilantro, roughly chopped
- sesame seeds for topping
For the sesame dressing:
- 1/4 c honey
- 1/4 c soy sauce
- 2 T rice vinegar
- 2 t toasted sesame oil
- 1 large garlic clove, finely chopped
- 1/3 c olive or vegetable oil
Cook noodles as directed. In a small bowl or jar, whisk together the honey, soy sauce, vinegar, sesame oil, garlic, and olive oil. Let the noodles cool for a few minutes then combine them with the chopped veggies in a large bowl. Pour in sesame sauce and toss to combine. To store, cover with plastic wrap and place in the fridge. Give the noodles a toss before serving again.