A few nights ago I really wanted something super simple and easy to make, and I was craving sesame noodles like the dickens. That said, I’ve never made the sauce before and I was pretty unsure on where to start. I also had no asian noodles in the trusty pantry and wasn’t in the mood to go to the grocery store or make them by hand.
So low and behold I find Ree’s recipe from The Pioneer Woman. I obviously adapted mine since I am highly incapable of following a recipe to a T, at least 99% of the time.
And although my version calls for crisped tofu, feel free to throw whatever protein you want in these. They would be absolutely delicious with chicken or shrimp, or just the noodles themselves as a side. Other variations? Obviously changing the noodle out for an authentic one, adding ginger, adding a bit of thai basil even? My brain is thinking of about 100 different variations all at once. Oh my gosh, I’m salivating all over again.
- Spaghetti or other noodle of choice, a couple quarter sized handfuls should do the trick (Side story: My Pepere taught me when I was about 23 that a quarter size of spaghetti is a serving for one person)
- 1/2 cup low sodium soy sauce ( I really recommend going low sodium. I have a low salt tolerance but these could have verged on being too salty if you accidentally went over with regular soy sauce.)
- A couple tablespoons sugar
- 3-4 cloves garlic minced fine, or more if you’re crazy for garlic
- 2 tbsp rice vinegar
- 5 tbsp sesame oil (I prefer more, feel free to start with about 2 and go up from there to taste)
- 3-4 tbsp canola/olive oil
- 2 tablespoons Peanut Butter (use chunky if you want an extra crunch!)
- 1/4 cup hot water
- Green onions or chives, sliced super duper thin to toss in at the end
- 2 tbsp canola/olive oil
- 1 package extra firm tofu drained well & cut into bit size cubes, I tend to make mine on the smallish side.
- Sesame seeds (toasted & optional)
- Hot pepper flakes (optional)
I’m going to make this super difficult. Okay, that was sarcastic. I apologize.
- Cook your noodles according to directions & drain.
- In a large bowl mix everything else together for the sauce, except the peanut butter, water and chives.
- Combined the hot water and peanut butter together until emulsified and melted. Add to the rest of the sauce.
- Mix it all up and edit it as you see fit for your own taste (this is where if you wanted more salt you could add it, or ginger, etc.)
- Toss in your drained noodles while still hot so they can soak up the dressing and set to the side.
- In a skillet, preferably non-stick (or else watch it like a hawk) put in the few tablespoons of olive or canola oil & let it get hot over medium heat.
- Add in your well drained tofu that you’ve tapped a little dry (no water meets oil splatters!)
- Let the tofu sit for a minute and then toss. You may need to add a little more oil to the pan at one point. Let the tofu crisp up – this can take a while. If you have an oven safe pan and broiler you can do this in the broiler but again, watch.like.a.hawk.
- Add just a little bit of sesame oil in once crisped up, this would be a good place to put in some red pepper flakes and/or sesame seeds if you wanted; and did I ever want to.
- Toss your crispy tofu with your noodles and your green onions or chives. Let sit about 10 minutes.
- Shovel noodles in your face in a not so delicate way because they are delicious, unless you have company, then you might want to act like a human – I however, choose the “good Lord I’m hungry and these are tasty” method.
These are awesome, and simple in their most basic form, and in the form I made them are vegan and vegetarian friendly. I’d say the entire recipe took me about 1/2 hour total.
Happy Simple Delicious Dinner,
Pst, ppsstttt – here’s a hint : these are killer the next day, even better actually.