Sesame Noodles

Name: Sesame Noodles
Yield: Makes 4 servings
Ingredients: 1/4 cup light soy sauce; 1/4 cup Asian sesame oil; 1 tablespoon peanut or vegetable oil; 1 tablespoon honey; 1/2 tablespoon chili garlic sauce; 1/4 cup white sesame seeds, lightly toasted, or black sesame seeds, untoasted; 1/3 cup green onions (white and light green parts only), thinly sliced on a diagonal; 1 garlic clove, minced; 1 (1-inch) piece fresh ginger, peeled and minced; Optional extras: thinly sliced mushrooms such as black, shiitake, or cremini; blanched and slivered pea pods; thinly sliced red bell peppers; julienned carrots; 1 pound fresh Chinese egg noodles, cooked and drained

November 7, 2012

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member Roni Jordan’s Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

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