Leaving NYC was a culinary SHOCK. But I’ve adapted in some of the best ways- like learning how to make a healthier cold sesame noodle, when very far from a good Chinese restaurant.
Everyone loves this side dish. It is impossible to keep your hands off.
[gluten free, vegan, vegetarian]
Ingredients
- 3/4 cup to 1 pound dried spaghetti/rice noodles/ quiona noodles
- 2/3 cup water
- 1/3 cup smooth peanut butter
- 1/4 cup Braggs Liquid Aminos
- 1/4 cup seasoned rice vinegar
- 3 tbsp dark brown sugar, packed
- 1/4 cup roasted peanut oil (Loriva is my favorite)
- 2 tbsp toasted sesame seeds, plus more for topping
- 2 crushed garlic cloves
- 1/2 tsp chilli powder
- (can sub 3 tsp garlic chili paste for crushed garlic and chili powder)
- 1 tsp toasted sesame oil
- 1: 1- inch piece of ginger, peeled
- 1 clove small of garlic, roughly chopped
- Fresh scallions, chopped, for topping
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Noodles: Boil water/cook noodles according to directions. Drain well when done, do not rinse off.
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In a blender, combine: water, peanut butter, liquid amino, rice vinegar, brown sugar, peanut oil, sesame seeds, chili/garlic sauce/paste, sesame oil, ginger, and garlic. Process until smooth.
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After pasta is done cooking and drained, add to a large bowl, preferably glass. Pour the peanut sesame sauce over the noodles and toss to coat. The mixture/sauce will be very runny and it will look like you made way too much. Once you pop it in the fridge, the sauce thickens perfectly.
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Cover and refrigerate for at least one hour – the longer, the better. I had mine in there for at least three.Often overnight.
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Toss noodles again prior to serving. Top with fresh scallions and sesame seeds.
*Add veggies: I like to add fresh kale leaves right before putting it in the fridge. I’ve also enjoyed adding lightly baked brussels sprouts cut in quarters, lightly steamed broccoli, and carrot shreds- all before in the fridge.
xx Jasmine
