Noodles in Sesame-Soy Sauce
photo by Bellinda
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 tablespoons soy sauce
- 1 -2 tablespoon dark sesame oil
- 1 teaspoon sugar
- 2 teaspoons white vinegar
- 2 cucumbers, peeled and julienned
- 3 cups vermicelli or 3 cups rice noodles, cooked
- 6 scallions, chopped
- 2 tablespoons sesame seeds
directions
- Sauce: In a small bowl combine soy sauce, oil, sugar and vinegar.
- In a large bowl, combine cucumbers, noodles and sauce. Stir. Transfer to a platter and sprinkle with scallions and sesame seeds.
- To give it more flavor you might stir in minced garlic and some chili sauce. Also play around with the amount of ingredients to you likings.
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Reviews
-
After making a few slight changes to this dish to make it better suit my families taste I choose to rate this as 5 stars. First, I had used up all the rice noodles a few days earlier and had forgot to get more at the grocery so I used spaghetti noodles. Second, I left out the cucumber because I didn't think the texture of the cucumber would blend well with the spaghetti. And third, I more a little more of the sauce and used rice wine vinegar. It was super good this way. I will be making it again and again. Normally with all the changes I made I would not rate with 5 stars, but I would never have come up with this on my own so Ill gladly give to the 5 star credit for the idea. Thank you so much for a great Asian side dish.
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This was an okay dish for me too. I found the amount of cucumbers a little excessive. I had put in some sweet chili sauce probably about 2 tsps. for some extra flavor. It just seemed to be missing something but I am not sure what. I had used Japanese Somen Noodles. I totally forgot the sesame seeds on top....oooopps.. I served this dish cold. My DD's BF enjoyed this dish as I did but as I say it was just missing a little something. DD thought it tasted too much of cucumbers. I will try making this again but with some tweaks. Thanks for the recipe post.
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This really does taste like something you might get in a restaurant. I subbed Bragg Liquid Aminos for the soy sauce to lower the sodium. I omitted the sugar and used rice vinegar instead of white. I sliced the cucumbers very thin with a veggie peeler and used flat rice noodles. I added a clove of crushed garlic to the sauce and topped the whole thing with copious amounts of fresh chopped cilantro. I served the dish cool with optional sri racha sauce and a side of fried tofu. Everybody said they liked the sesame seeds. The next day I had some cold leftovers topped with crushed peanuts. This is a very versatile dish that is easy to tweak to your taste. It is very refreshing for summer, and I will make it again. Made for Veggie Swap 13.
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This is an interesting dish! I wasn't sure if this was supposed to be served cold or hot, so I opted for cold. I used Japanese soba noodles, and rice wine vinegar. I allowed the cucumbers to "marinate" in the sauce while I cooked the noodles which allowed the flavors to really set. Then mixed with the noodles and put in the fridge until cold. The ingredients in the sauce are a common combination in Japanese cucumber salad, and one that I make often. The addition of noodles added a nice flavor. We enjoyed this very much and I will make this again! Thanks for sharing Bellinda! Made for 1.2.3 Hits
Tweaks
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This really does taste like something you might get in a restaurant. I subbed Bragg Liquid Aminos for the soy sauce to lower the sodium. I omitted the sugar and used rice vinegar instead of white. I sliced the cucumbers very thin with a veggie peeler and used flat rice noodles. I added a clove of crushed garlic to the sauce and topped the whole thing with copious amounts of fresh chopped cilantro. I served the dish cool with optional sri racha sauce and a side of fried tofu. Everybody said they liked the sesame seeds. The next day I had some cold leftovers topped with crushed peanuts. This is a very versatile dish that is easy to tweak to your taste. It is very refreshing for summer, and I will make it again. Made for Veggie Swap 13.
RECIPE SUBMITTED BY
I grew up in Germany but my background is German/Spanish/Irish/Native American.
I would say my cooking style is a mix of all of them.
I like to cook simple clean food. I usually don't use any packaged or processed products. Most of the time I make everything from scratch.
I use only organic meat and dairy products and many other organic products and I believe it makes a big difference not only healthwise but also in taste.
We have two kids. A 3 year old and a 9 year old. I try not to adapt the food for them too much. They are used to eating what we eat.
Growing up I didn't really learn how to cook. At least I didn't care enough to remember anything.But living centrally in Germany I was able to travel and eat European food in it's respective Countries: Italian food in Italy, Spanish food in Spain, French food in France and so on. I really missed that when I moved to the States.
I started cooking the week after I got married and have been cooking and teaching myself ever since.
Now cooking is not only one of my two hobbies (photography being the other one)but I also see it as therapy. It calms me down after a stressful day, it cheers me up when I feel down and it helps me center my thoughts when I have a lot on my mind.
:) Thank you so much to whoever gave me the gift of premium membership. I really appreciate it :)
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