After buying sesame noodles from the grocery store on a weekly basis, I thought it was about time to make them at home. It seemed simple, and it absolutely is – cook the noodles, heat up the sauce, and combine. I used soba noodles instead of linguine due to soba’s magical nutritional content, and added carrots for crunch.
These should keep well for about 7 days and be great as a weekday lunch.
Adapted from Allrecipes
2 (9.5oz) packages soba noodles
6 cloves garlic, minced
5 tablespoons sugar
6 tablespoons olive or safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 carrot, cut into matchsticks (optional)
1 tablespoon toasted sesame seeds
1. Boil soba noodles for 3-4 minutes or as long as package indicates. Drain, and transfer to a serving bowl.
2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over soba, and toss to coat. Garnish with green onions, carrots, and sesame seeds to serve.