Easy Sesame Noodles (A Little Bit Crunchy A Little Bit Rock and Roll)
6 ounces thin spaghetti, cooked drained (or rice noodles)
2 tablespoons soy or tamari sauce
2 cloves garlic, pressed through a garlic press
1 tablespoon rice vinegar
1 1/2 tablespoons toasted sesame oil
2 teaspoons natural peanut butter
1/2 - 1 teaspoon Sriracha or garlic chili sauce
2 tablespoons canola or vegetable oil*
1 teaspoon sesame seeds
1 green onion, thinly sliced
Optional veggies: 1/2 cup frozen peas or edamame
1. Bring a pot of salted water to boil. Cook the pasta according to the package directions. If you are adding in the optional frozen vegetables, add them to the cooking pasta and drain together.
2. Meanwhile, in a large bowl, whisk together the soy sauce, garlic, rice vinegar, sesame oil, peanut butter, Sriracha, and canola oil.
3. Add the drained pasta (and veggies) to the sauce. Toss to coat well. Add in the sliced green onion and sesame seeds. Toss and serve.
*For the oil: Do not try and skimp out on the extra oil here. I have tried omitting it and the sauce will not stick and coat the noodles. You can drop down to about a tablespoon, but do not go any lower than that. I have also tried adding extra sesame oil in place of the canola/vegetable oil and that throws the flavor balance off too much.