Recipe ReDux: Sesame Noodles

This month’s Recipe ReDux is all about seeds.  I happen to really love seeds.  They’re just so delicious, versatile, and packed with good-for-you things like protein and omega-3s.  I use seeds all year round, no matter what the weather is like, because I think they can really go with anything.  In the summer, I make smoothies almost daily with a helping of chia seeds (remember this one that I made just a few weeks ago?).  I also love bulking up my big salads with them.  And, of course, there is one of my favorite dishes to add to a picnic or pot luck; sesame noodles.

This type of noodle dish is kind of randomly a staple in the Jewish world.  It’s a dish best served cold and at least a day after it’s made, making it the perfect side dish for a Shabbat lunch or for any summer meal.  It’s super easy to whip up, involves minimal work to put together, and it always tastes good.

 

Recently, a friend who is trying to minimize gluten in her diet spent a weekend with me.  She introduced me to rice noodles, and we made a version of this dish with them.  It completely changed my life.  The amazing thing about rice noodles is that they cook super quickly and they soak up everything.  As a result, after a night marinating in the fridge, there is practically no sauce left to cover the noodles.  But it’s totally ok because they are packed with flavor all on their own.  Plus, if you use tamari sauce instead of soy, this dish is entirely gluten-free. 

 

This dish requires minimal cooking and is best eaten cold.  Whip up a batch of it and serve at your next summer meal, potluck, or barbecue.  I promise, it will be a hit!

Sesame Noodles
Adapted from Pioneer Woman Cooks 

Serves 8

Ingredients:

1 box rice noodles, pad Thai style, preferably brown rice

1/4 cup reduced sodium tamari sauce (or soy sauce, but I was making this gluten free)

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (or more or less to taste)

1 tablespoon canola oil

3 teaspoons toasted sesame oil (it’s a very strong flavor)

4 tablespoons rice vinegar

2-3 green onions, sliced thinly, plus more for garnish

2 tablespoons sesame seeds, plus more for garnish

Directions:

1.  Put a pot of water on the stove to boil.  While waiting for the water to boil, mix everything except the noodles together in a bowl.

 2.  Once the water has come to a boil, cut or break the rice noodles where they bend, and place the noodles in the boiling water.  Cook for 3-4 minutes.  Drain and rinse with cold water.

3. Put the noodles into a 1 quart ziplock bag.  Pour the dressing over the noodles.  Squeeze the air out of the bag, seal, shake it around a bit to distribute the sauce, and toss the whole thing in the refrigerator.  Turn the bag over every few hours, or whenever you remember, to evenly distribute the sauce.

4.  Take the noodles out when you’re ready to serve them.  Toss the noodles to loosen them and top with additional green onions and sesame seeds as desired.  Serve cold or room temperature.

Enjoy!