Sesame Noodles
These are good topped with chopped up cooked chicken or beef, especially sate, if you want to make a meal of it. Add a little chopped crunchy romaine lettuce, too, to make it extra-refreshing as a meal salad.
- 1/2 cup sesame seeds (black sesame seeds work well here, too, or a combo for color)
- 1 lb whole wheat linquini
- 4 teaspoons rice vinegar
- 10 teaspoons soy sauce, low sodium
- 4 teaspoons honey
- 4 teaspoons sesame oil
- 1 bunch scallions
If using white sesame seeds, toss the seeds in a dry pan over high heat until they look golden brown, and tip them into a bowl to cool
Bring a large pan of water to a boil. Put in the pasta and cook according to package instructions until tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
In the bowl you are going to serve them, mix the viegar, soy sauce, honey and oil.
Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame noodles for about half an hour to let the flavors develop, if possible.
