Community Pick
Spicy Sesame Noodles
"These are the best sesame noodles I have ever had. They are so easy to make, and they come out fantastic every time."
photo by appleydapply
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (16 ounce) package linguine
- 6 garlic cloves, minced
- 6 tablespoons sugar
- 6 tablespoons safflower oil
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons chili sauce
- 6 green onions, sliced
- 1 teaspoon sesame seeds, toasted
directions
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
- Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves.
- Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
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Reviews
-
I love this recipe, and it is so easy. I have found it is better after it has time to rest so I make it a few hours ahead and put it in the fridge for a while so the flavors have time to marry. I share it with everyone I know. -
Way, way to much sugar. You don't need that much. Will never use this<br/>recipe again.
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Yum! Lots of flavor. I toasted the sesame seeds and loved the texture and flavor they added. After reading some of the reviews, I decided to prepare the recipe a couple hours before serving and would do that again and, I'll use less oil next time as well. Thanks for sharing the recipe, we really enjoyed it. -
This was a big hit at our house. I tweaked the recipe a bit... only 3 Tbs of sugar, and I used full fat coconut milk in place of the safflower oil. I also ended up using 1 tsp of cornstarch for the sauce, as I found it to be too runny. Served with rice noodles, stir fried peppers, onions and snap peas, and chicken breast. -
I made this when we had another couple over for dinner. She is a vegetarian. Everyone loved this recipe. My husband ate all the leftovers the next day. I thought such a simple recipe wouldn't have as much flavor as it did. Will make it often.
see 16 more reviews
Tweaks
-
This was a big hit at our house. I tweaked the recipe a bit... only 3 Tbs of sugar, and I used full fat coconut milk in place of the safflower oil. I also ended up using 1 tsp of cornstarch for the sauce, as I found it to be too runny. Served with rice noodles, stir fried peppers, onions and snap peas, and chicken breast.
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This was delicious. I used asian wide wheat flour noodles instead of linguine.
RECIPE SUBMITTED BY
I live in New York and have a wonderful husband and adorable 5 year old rambunctious boy. I work from home, which gives me plenty of time to practice new recipes (and of course, plenty of time to eat them, too!)
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