Print the recipe card! simple sesame noodles
A yummy way to serve up a bowl of noodles! Don’t let this recipe’s simplicity deceive you — both kids and adults alike love these noodles whether served on their own or as a side. Compliments of Ree Drummond (aka Pioneer Woman).
serves 4-6
Ingredients:
12 oz. thin spaghetti noodles, cooked and drained
1/4 cup soy sauce
2 TBS sugar
1 tsp. garlic powder
2 TBS rice vinegar
3 TBS pure sesame oil
1/2 tsp. hot chili oil
4 TBS grape seed oil (*see note)
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Instructions:
Whisk all ingredients (except noodles) together. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat.
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Notes:
- I use grape seed oil instead for it’s light flavor. The original recipe calls for canola but you can use any “light” tasting oil you like.
- Day to day, (if desired) do as the original recipe suggests and toss the noodles with sliced green onions. Also, this recipe is a great one to go along with stir fry or to add into a Chinese Chicken Salad. To please the littlest one, I mix the noodles up first and serve his bowl before adding whatever other “taboo” ingredients he doesn’t like
- Even though it’s categorized as a pantry meal for it’s quick fix time, I don’t store it that way. It takes hardly any time to make as it is.
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These noodles are simple and delicious. I used regular spaghetti noodles because I didn’t have the thin type. Also, I cut back on the amount of canola oil, from 4 T to 1 T, and it was plenty for our taste. I will definitely be making these again. Thank you so much.
I’m glad you mentioned cutting back on the oil. I forgot to mention that when I posted it and have been meaning (and forgetting) to come back to this post to add it. I don’t skimp on the sesame oil but for the grapeseed/ canola oil I do like you did and use much less than what’s called for.