Let’s Get Cooking: Noodles with Sesame and Garlic Dressing
Here’s a basic noodle dish for you, Rosita (or any young adult headed out on his/her own) and any of us who want easy, healthy, beautiful dishes to serve our friends.
This traditional and very tasty form of Chinese ‘fast food’ is quick and easy to prepare and much better for your health–and digestive system–than burgers and fries! You may apply the recipe to virtually any type of noodle, adjust the sauce to your own taste, and add whatever sort of vegetables you like best.
- 1 teaspoon salt
- 250 g (8 oz) dry wheat noodles (or spinach or egg or . . . noodles)
- 1 handful fresh mung bean sprouts, washed and drained
- 2 spring onions (scallions), finely minced
- 1 red capsicum (bell pepper), seeds removed and cut into fine strips
- Optional: 2 handfuls of any other fresh vegetables you love (broccoli, mushrooms, corn . . . )
- 2 tablespoon dark sesame paste (or tahini) blended with 3 teaspoons water
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1 1/2 teaspoon sugar
- 1 teaspoon mushroom oyster sauce (su hao you)
- 1 teaspoon soy sauce
- 1 tablespoon oil (olive, sunflower, grapeseed, or other high-grade oil)
- 2 cloves garlic, finely minced
1. In a roomy mixing bowl, stir together the dressing ingredients, then add in the minced garlic.
2. Bring a large pot of water to a full boil with 1 teaspoon salt, then add the dried noodles; return to boil and simmer until cooked (cooking time depends on type of noodle; follow label directions).
3. Drain the noodles well, then add them to the sauce ingredients. Toss all together with the bean sprouts, spring onions, and capsicum (sweet peppers), making sure the sauce is evenly distributed before serving in a large bowl or in individual portions.
Try different types of noodles for different versions of this dish, including Italian spaghetti and angel hair noodles. You may also use fresh noodles, if available. It’s a good idea to offer an assortment of condiments and garnishes on the table, like chopped fresh coriander (cilantro) or basil, chilli oil and Sichuan pepper
Preparation time: 10 mins.
Cooking time: 8 mins.
From: Chinese Vegetarian Cooking by Daniel Reid, p. 39.