November 30, 2009
Tired of food… cooking… eating? We are definitely still recovering from Thanksgiving—I’m guessing you are, too—and so tonight is all about simple, quick sustenance. In fact, I’m going to get straight to it because, honestly, I’m even tired of thinking and writing about food. I still need a few days!
This is a staple recipe in my house. Another amazing dish from The Pioneer Woman (we also love her Simple, Perfect Chili). I am not exaggerating when I say that this takes 20 minutes. And not the television version of 20 minutes, where everything is already perfectly measured and prepped before cooking time begins. In fact, this is quick enough to qualify as a weekday, weekend or packed lunch.
Sometimes, when I’m super tired, we just eat the noodles plain or tossed with some frozen peas (my lame attempt to eat some green). Other times I quick stir fry chicken tenders (in canola oil with a dash of sesame oil, salt, pepper, soy sauce and rice vinegar) and broccoli florets. I’ve also added peanut butter before, to boost the sesame noodle flavor and add protein.
Simple Sesame Noodles, adapted from The Pioneer Woman
(can be adapted for kids 8+ mos)
1 lb organic thin noodles, cooked & drained*
¼ cup organic soy sauce
2 tbsp organic sugar
4 cloves organic garlic, minced
2 tbsp organic rice vinegar
3 tbsp organic sesame oil
4 tbsp organic canola oil
2 tbsp hot water (you can use the pasta cooking water)
3 tbsp organic creamy peanut butter, optional (skip for kids under 12 mos)
organic scallions, thinly sliced
1. Whisk together all ingredients except for noodles and green onions.
2. Pour sauce over warm noodles and toss to coat.
3. Sprinkle with green onions, toss and serve.
*Note: If possible, use fresh packaged pasta. It has a toothsome texture that works nicely for an asian style dish like this one and soaks up the sauce better than dried pasta.