Thursday, August 27, 2009

Sesame Noodle Salad

The Professor has another Department Event tomorrow night. BBQ from a local place is being provided, but we're all bringing side dishes or desserts to add to the Festive Atmosphere - that will likely be rained upon as we sit in a public park. All I can say is, thank god this has been an unusually cool August.

I've seen plenty of Chinese Noodle recipes that call for peanut butter, but the thought of mixing sacred carbs with that substance makes my stomach revolt. But tahini is almost the same thing - made of sesame seeds instead of peanuts - and I will actually eat that stuff. Which is good, because if NO ONE ate my dish, I'd be mightily upset.

I didn't so much "measure" anything because I basically "flung them with wild abandon". So the dressing ingredients can easily be adjusted for your taste. (See the notes at the bottom for more info).

Sesame Noodle Salad

8 oz spaghetti noodles
1 yellow bell pepper, finely diced
bunch green onions, chopped (mine was 5.5 ounces, and I chopped almost half the way up the stalks)
1 cup Shredded Carrots, chopped a little
1/2 cup tahini
1 tsp sesame oil
2 tsp soy sauce
1 Tbsp honey
1//2 - 1 tsp red dried red pepper flakes
1 tsp garlic granules
1 tsp ground ginger
2 tsp sesame seeds
Terriyaki sauce (optional)

Cook spaghetti noodles as directed on package.

To make the dressing: Mix the tahini up in the container - since it's most probably separated. Add 1/2 cup to a food chopper (or do to a bowl, and do the rest by hand). Add sesame oil, soy sauce, honey, pepper flakes, garlic, & ginger. Thoroughly combine.

I put the white parts of the green onion into the strainer that I used to strain my pasta - that way, they get just the tiniest bit cooked when you pour the hot pasta & water over them.

After you drain the pasta, toss it (and the onion parts) with a tablespoon or two of terriyaki sauce. I did this because I wasn't ready to combine everything and I didn't want the noodles to lump together.

Toast the sesame seeds in a skillet over low heat for 2-3 minutes.

Put the chopped bell pepper, carrots and green parts of the green onions in a large bowl.

Add the drained noodles.

Pour the dressing over, and toss (tongs are great here) to thoroughly combine.

Add the sesame seeds and toss a few more times.

Refrigerate and serve cold.

The onion taste was too strong for me. The Professor didn't seem to notice; I'm just not a fan of raw onion.

I couldn't taste the red pepper at ALL. I would at least double this - and probably more - next time.

The dressing - after I got past the onions - was VERY YUMMY. I tasted it before I tossed the pasta/veggies with it, and loved the taste, so I think we can assume that I will be trying something like this again.

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