Lately I haven’t wanted to turn on the oven. It’s been so hot that I prefer light, no-cook or minimal-cook meals, and a few days ago I found myself debating between ordering takeout and throwing something together from what I had on hand. I chose the latter, used up fresh produce from the fridge, kept the meal healthy, saved money, and ended up with leftovers that made a perfect lunch the next day.
A quick search turned up a simple sesame noodle recipe that I adapted. I kept the flavorful sauce from the original and adjusted the vegetables to match what I had in the kitchen. To boost protein and make the dish a complete meal, I cooked some frozen shelled edamame and stirred it into the noodles.
Sesame Noodles
Recipe from Aggie’s Kitchen, adapted from EatingWell
(printable recipe)
1 lb spaghetti (I used quinoa pasta; whole wheat or soba noodles also work well)
1/2 cup reduced-sodium soy sauce
2 tbsp sesame oil
2 tbsp canola oil
2 tbsp rice wine vinegar
1 1/2 tsp crushed red pepper
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided
1 red pepper, thinly sliced
1/4 head red cabbage, thinly sliced
1–2 carrots, shredded with a vegetable peeler
1 1/2 cups shelled edamame, cooked
1/2 cup toasted sesame seeds
Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking and cool the noodles.
To make the dressing, whisk together the soy sauce, sesame oil, canola oil, rice wine vinegar, crushed red pepper, sliced scallions, and chopped cilantro in a large bowl. Add the cooled noodles and all the vegetables, then toss gently to coat everything evenly with the dressing. Stir in the cooked edamame for protein and finish by sprinkling toasted sesame seeds on top.