From time to time the kids request Chinese food for dinner. Since we aren’t close to any of our favorite restaurants anymore I do my best to recreate dishes at home. While some of them can be rather time consuming, like my homemade sweet and sour chicken, I’ve come up with some easy ones that are quick to put together like these sesame noodles. I like to share recipes that have some flexibility in them, however this one might not fall into that category. The sesame oil is key to the flavor of this dish. Once, I made this recipe with only canola oil and no sesame oil because I had run out, and let me tell you it was not good. So, get the sesame oil and any leftover sesame oil store in your fridge so it won’t go rancid, because that’s also yucky. If you don’t have coleslaw mix you can shred some carrots or julienne some bell peppers. Do you have a favorite dish you’d like to share? Send it to elizabeth@huckleberrypress.com
12 oz spaghetti noodles
1/4 C soy sauce
2 T sugar
1/2 T prepared garlic or 2 cloves raw garlic
2 T rice wine vinegar
3 T sesame oil
2 T canola oil
1 C bagged coleslaw mix (just the cabbage and carrots)
1 T sesame seeds
Cook your noodles according to package directions. While you have that going, in a small mixing bowl whisk together the soy sauce, sugar, garlic, vinegar, sesame and canola oils. Drain the noodles and add back into the pot. Pour your whisked liquid over the noodles and lightly toss. Add in your cabbage and carrot mix and sesame seeds. Toss until combined. I like to let this sit for about 10 minutes covered over low heat, it helps everything get absorbed. I serve this up with sweet and sour or teriyaki chicken. If you like a little heat you can some hot chili oil. Enjoy!
