Sesame Rice Noodles

I was looking for an easy noodle recipe with simple ingredients, with not a lot of prep, and that can be an easy weeknight meal, even better when made ahead. Perfect for busy people that want healthy waiting for them in the refrigerator, just plate up and eat!

The ‘hardest’ part of this recipe is preparing the julienned veggies but if you have a julienne tool or a cuisinart with the julienne attachment, it will take no time at all. I did not have Sriracha so I used what I had in the frig, chili garlic sauce, which adds similar heat.

This is a great vegetarian dish but I was in the mood for some salmon and shrimp so I marinated both in island teriyaki for about 30 minutes, right before I sautéed and was ready to eat.

Start by prepping all the elements.

Then put the veggies over the noodles, dress it and toss to coat. It may seem like there is excess dressing but put in the frig and stir occasionally and it will be absorbed into and flavor the noodles beautifully. This is why it is best to prepare in advance for optimal flavor blending.

So the beets?

Saw these at the farmers market and I couldn’t resist, love beets and these were a perfect ‘garnish’ to the noodles.

Peel, slice, drizzle with olive oil, salt, pepper and a little water wrapped in foil on a cookie tray, 425 deg oven for ~ 20 min until soft. Then I open the foil and let caramelize another 5 min. SO GOOD!!!!

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Sesame Rice Noodles

quick weeknight noodle salad recipe that is vegetarian but has so many options to substitute and add ons to suit anyone’s meal preferences

Ingredients

• 1/4 cup gluten-free tamari or soy sauce
• 1/4 cup rice vinegar divided
• 2 tablespoons toasted sesame oil
• 2 garlic cloves minced
• 2 tablespoons honey
• 1 teaspoon Sriracha
• 1 cup peeled seeded, julienned cucumber
• 1 cup peeled julienned carrots
• 1 cup julienned radishes
• 2 scallions thinly sliced
• 1 tsp salt
• 1/2 lb brown-rice spaghetti
• 1/2 lb shrimp peeled and deveined
• 1 teaspoon sesame seeds black or regular

Instructions

1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
2. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Recipe Notes

• recipe found on epicurious.com
• modified based on ingredients I had on hand.  
• did not use scallions, forgot to buy!
• substituted chili garlic sauce for Sriracha
• used a little extra honey drizzle once plated
• added the shrimp and salmon