Use Yer Noodles

To call ‘em Sesame Noodles is to deny their flexibility – to the limits of your imagination. A fast, easy, delicious comfort food. I like mine with lots of veggies, a mix of raw and lightly steamed. For extra protein, add some edamame or chickpeas.

The sauce will keep well in the fridge. The noodles too, for a couple of days – just warm them up to room temperature before eating. Leftover sesame noodles have been my first meal on many a tour or road trip.

Do yourself a favor and use whole wheat or buckwheat noodles – they are higher in fiber and nutrients (and taste!) than boring ol’ white noodles.

4-6 servings

1 lb. whole wheat or buckwheat noodles

Veggies
Cabbage – raw, thinly sliced
Carrots – grated, raw or lightly steamed
Zucchini or summer squash – raw, grated or sliced
Radish – grated or sliced, raw (spicy) or lightly steamed (sweeter)

Basic Sauce
Tahini (sesame butter) or good-quality peanut butter – start with 1 cup
Garlic – start with 2 cloves, crushed or finely chopped
Water – add to thin sauce to desired consistency

Stir ingredients together; taste and adjust. This sauce benefits from sitting a while.
Cook the noodles and run them under cool water, if you want. Sauce ‘em. Enjoy.

Optional Additions
Tamari or Shoyu (soy sauce)
Honey or other sweetener
Lemon juice or apple cider vinegar
Cayenne Pepper
Sriracha Sauce
Sesame seeds and/or peanuts- raw or lightly toasted

Feeling Experimental? Try one or more of these
Parsley
Cumin
Ground Corriander
Cilantro
Curry Powder