Spicy Garlic Sesame Noodles

When you're looking for something to whip up quickly that is nutritious, tasty, and one-bowl, this is a great option. Great for a late-night snack, as a main dish, or to go with any sort of protein. Next week's recipe, Sesame Cabbage, is a great option to go alongside this one. I also love it with roasted cherry tomatoes, for the tangy pop of color and tasty they add.

Note: you can use any long pasta/noodle option. I love the fresh options from the refrigerated section, but you can definitely opt for spaghetti.

As the water is boiling to cook the pasta, get your sauce ready. This all comes together very quickly so best to have everything prepped and on hand.

Note: I am not a huge garlic fan (I know, I know). I don't find the 2 cloves of garlic to be overwhelming. If you want a bigger garlic punch, try it with 2 and then see if you want/need to add more the next time you make these.

Spice Garlic Sesame Noodles

Yield: 2 - 4 servings

Ingredients

1 tablespoon light brown sugar

1 teaspoon vegetable bouillon paste (feel free to use chicken flavor, if you'd rather)

2 tablespoons hot water

1/3 cup soy sauce (low-sodium, if you prefer)

2 tablespoons toasted sesame oil

2 tablespoons tahini

1½ tablespoons rice wine vinegar

1 tablespoon chili sauce like Sriracha, or sambar oelek, or similar

2 teaspoons olive oil

1- 2 garlic cloves, finely minced

1 tablespoon teaspoon ginger, grated from a 1-inch hunk of fresh ginger

12 - 16 ounces fresh thick lo mein egg noodles (we make this with prepackaged udon noodles; you can use spaghetti or ramen or other noodles. Prepare the noodles according to directions).

For serving:

3 green onions, light and dark green parts sliced

1/2 cup chopped cilantro

toasted sesame seeds, optional

Instructions

Bring a large pot of water to a boil for noodles.

Meanwhile make the sauce. In a 2-cup liquid measuring cup, combine brown sugar and vegetable bouillon. Pour in the very hot water and whisk well to dissolve. Add soy sauce, toasted sesame oil and tahini, chili sauce and rice vinegar. Whisk well to combine and set off to the side.

In a small skillet or pot, heat olive oil over medium heat. Once ready, add garlic and ginger. Once sizzling, stir and cook for 1 minute. Add sauce mixture, stirring until bubbling and heated through, about 4 minutes. Remove from heat.

Add the pasta to the boiling water and cook according to package directions. Most lo mein noodles take about 3 to 4 minutes.

Once the noodles are cooked, drain and add to a serving bowl. Pour the warm sauce mixture over the cooked noodles, toss well to combine. Sprinkle with green onions and cilantro.

Enjoy!