Cold Sesame Noodles

I sampled these tasty noodles at a recent get-together and immediately asked for the recipe. Not only did I get the recipe, but the person who made it sent me home with a small plateful to enjoy later. The intoxicating scent of the noodles drove me crazy the whole way home and I ate them as soon as I walked in the door. I will most definitely be making these noodles again and again.

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Cold Sesame Noodles

makes 1 pound

Printable Recipe

Ingredients

• 16 ounces angle hair pasta (or thin spaghetti)

• 1/2 cup toasted sesame oil

• 1/2 cup regular soy sauce (not low sodium)

• 1/4 cup balsamic vinegar

• 1 tablespoon hot chili oil (or sriracha)

• 1/4 cup white granulated sugar

• 1 red bell pepper, sliced into thin strips

• 1 scallion, chopped

• 1 teaspoon sesame seeds (toasted or not)

Directions

1. Cook pasta according to package instructions; drain - do not rinse.

2. While the pasta is cooking, whisk the sesame oil, soy, balsamic, chili oil, and sugar together in a large bowl until the sugar dissolves.

3. Add the hot pasta and bell pepper strips; stir well to coat and chill for at least 30 minutes.

4. Garnish with chopped scallions and sesame seeds just before serving.

Note

• I usually heavily salt my pasta water, but because the sauce for these noodles contains full-sodium soy sauce, I omit salting my pasta water.

adapted from allrecipes.com

Smoky Sautéed Baby Bok Choy

Here’s an awesome vegetable side dish with an Asian flavor profile. I’ve chosen to use baby bok choy (aka Chinese white cabbage) because it’s more tender and less bitter than the full-grown variety. If you’d like to substitute full-grown bok choy, see my notes below the recipe.

Serve the box choy over rice or noodles so you don’t miss any of the delectable pan sauce.

Items used to make this recipe:

(affiliate links)

• 12-inch covered skillet https://amzn.to/2uvDVCq

• salad spinner https://amzn.to/3HYzGQs

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Smoky Sautéed Baby Bok Choy

makes 4 servings

Printable Recipe

Ingredients

Sauce:

• 2 tablespoons water

• 1 tablespoon oyster sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon liquid aminos (or light soy sauce)

Additional Ingredients:

• 1 tablespoon peanut or vegetable oil

• 1 tablespoon unsalted butter

• 1 pound baby bok choy (about 6-inches tall), washed, trimmed, and cut in half lengthwise

Directions

1. In a small bowl, combine sauce ingredients and set aside.

2. In a large skillet over medium-high heat, saute the prepared baby bok choy, cut side down, for 2-4 minutes, or until they start to caramelize on the edges (cover the pan to help the greens wilt).

3. Add the sauce ingredients and continue cooking, uncovered, for an addition 2-3 minutes, stirring occasionally. Serve over rice or noodles.

Note

• To substitute full-grown bok choy, separate all the stems, then cut the green leaves from the stalks. Cut the stalks into 1/2-inch wide pieces and sautéed for 4-5 minutes before proceeding with the rest of the recipe.