My hubby really likes asian food, so a couple years ago, I began trying to work some new recipes into our family menu to incorporate more of these flavors. One of the first things I tried were these Sesame Noodles from The Pinoeer Woman. Usually, I love any of her recipes, but I found these noodles to be too oily. I left out the chili oil she calls for because a)I couldn't find it anywhere and b) I thought it would be too spicy. However, my hubby requested a little more "kick" from the noodles. I have made these noodles several times since then and, each time, I tweak them just a bit. I think I have finally settled on the version that is perfect for my family! That's what I'm sharing today for Sunday Supper - my version of sesame noodles. They are pretty easy to make and go great with some teriyaki chicken or this Crock Pot Chinese Chicken. You could also just eat them plain or even cold straight from the fridge. Some of the ingredients seemed a little obscure at first (like sesame oil and rice vinegar) and, truthfully, I don't use them for any other recipe. But, once you buy them, you will be able to make the recipe several times and it's so good, I'm certain it will be worth the investment!
16 (oz.)/1 lb. spaghetti noodles
1/4 cup soy sauce
1 TBSP sugar
3 cloves garlic, minced
2 TBSP Rice Vinegar
2 TBSP sesame oil
1/4 tsp red pepper flake (more or less depending on how spicy you like it)
1 TBSP canola oil
3-4 green onions, sliced
~ Boil the noodles according to package directions.
~Meanwhile, mix all other ingredients (except onions) together in small bowl.
~Drain noodles and return them to the hot pot. Pour mixture over noodles, add onions, and toss to coat.
~Serve and enjoy!!