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Sesame Noodles May 27, 2010

Posted by Angela @ Making Food for Friends in dinner, good for a group, vegan.

Ryan and I were at the gym after work on Wednesday, and he asked me what I was planning to make for dinner.  In lieu of Lost night with friends, which has come to an end, we were all getting together to watch American Idol, even though no one really cared at all who won.  It is still fun to watch that show with a bunch of wise-cracking dudes who have something to say about everyone that walked on the screen.  I told him sesame noodles, and he just said “oh…” and kept stretching.  I knew he wasn’t too into the idea, but I asked him to just trust me…I would make it edible at least.  His concern was that the noodles would be too sweet. This was a valid concern; I made kung pao tofu a month or so ago that was cloyingly sweet and just kind of not really good at all.  But I had a vision for these noodles that I was determined to see through to a not-too-sweet end. At the end of the meal, Ryan said “You took a picture of that, right?  You need to post that!  It was so good!”  Success!

Sesame Noodles

sesame noodles


16 oz thin noodles (you can use angel hair, spaghetti, soba, linguine, whatever you have!  I used Al Dente Spicy Sesame Linguine)
2 cloves garlic, minced
1 red pepper, diced
8 oz sliced mushrooms
1 package baked tofu, cut into small 1/2 cubes
1-2 cups of broccoli, cut into small florets
Handful or two of baby spinach
1/4 green onions, chopped

1/3 cup neutral oil (like canola, grapeseed, etc)
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tbl sesame oil
2 tbl sesame seeds
1 tbl chopped fresh basil
Squirt of sriacha or other hot sauce


Prep the veggies first.  Dice the red pepper, cut up the broccoli, and brush off the mushrooms as necessary.  Dice up the tofu, too.  When you have that ready, put a pot of water on to boil.  While the water is heating up to a boil, saute the veggies and tofu.  A dutch oven is perfect for this!  See my post Kitchen Items I Love for the one I use.

The garlic and red pepper go  in the pan first.  After about 4 minutes, add the mushrooms and continue cooking until they are slightly browned.  Then, add the cubed baked tofu and broccoli, and cover the pan for a few minutes to steam the broccoli.  Spinach goes in last—stir that in, and cook until it’s wilted.  Sprinkle it all with some sesame seeds.

To prepare the sauce, simply mix all of the ingredients up.  I like to put them all in a Tupperware container, close it tightly, and shake it up.  Make sure you taste it–you might find you’d like more soy sauce, or more vinegar, or even (not in our house!!) some sugar.

When the water is boiling, add your pasta and cook until it’s done.  Drain, and stir the veggies/tofu in to the pasta.  Pour the sauce on top, stir again, top with more sesame seeds, and serve!



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