Sunday, December 2, 2012
Noodles, dumplings, and pasta of all kind are the dishes that you cannot go wrong in my home. My kids just love them (and to be honest I do too). Most often they win over any vegetable dish that I try to sneak into their diet.
My recent discovery--egg noodles with sesame seeds--a Thai cuisine recipe, turned out to be a big hit. A very simple and nutritious dish that can be made in minutes as an emergency meal. I almost always have in the pantry all the ingredients that the recipe calls for and, in a moment of desperation (e.g., when traffic complicates my schedule) I can quickly turn them into a nice dinner. Good roasted sesame seeds are available in most Asian food stores.
I use dried Thai egg noodles, but if I plan making sesame noodles ahead, I can buy in my local Asian food store fresh egg noodles, which I simply boil in the water for two minutes. Then I pour a cold sauce, mix, and serve. I sprinkle the ready to serve dish with chopped coriander leaves. My son likes to add also some chopped chives.
Egg Noodles with Sesame Seeds
2 packs 8 oz egg Thai noodles (preferably round),
3 tbsp rice bran oil or sunflower oil,
2 tbsp sesame oil,
2 garlic cloves minced,
2 tbsp smooth peanut butter,
3 tbsp toasted sesame seeds,
4 tbsp light soy sauce,
1 tbsp fresh lime juice,
1 green chili seeded and chopped very finely (optional, if you like it spicy),
4 tbsp chopped fresh coriander leaves,
2 tbsp chopped spring onion,
pepper to taste.
1. Cook noodles according to instruction.
2. To make a sauce, in a medium bowl mix together rice bran oil, sesame oil, minced garlic, soy sauce, and peanut butter. Mix to create a smooth dressing. Add lime juice, pepper to taste, and chili if used. Mix again.
3. Drain the noodles and place them in a large bowl. Add the sauce and toss well. Sprinkle with coriander leaves and chives and serve immediately.