No matter how busy life gets, you’ll always have time to make some noodles. Always. And this dish, my friends, has been the most frequent food on our table lately. This sweet and spicy sesame noodles recipe makes a perfect mid-week dinner when in hurry and you can use what ever veggies you have on hand.
This recipe only requires a very few ingredients and most of them you might actually find in your cupboard already.
As with most of our recipes, there is a sauce that really brings this dish together. It’s made with sesame oil, tamari sauce, Sriracha, ground ginger, garlic granules and maple syrup. The amounts of different ingredients are really for guidance only because the only right way to make a sauce is to keep tasting it while you make it.
There are so many different variations to this recipe. I like to keep the sauce as is and then mix things up by using different vegetables.
I hope this recipe finds it place on your weekly menu too.
- 250g noodles of your choice (I used Wholewheat noodle nests)
- Coating for the noodles:
- 1tbsp olive oil
- 1tbsp tamari soy sauce
- 1tsp Sriracha
- 1tbsp sesame oil
- 4tbsp tamari soy sauce
- 1tbsp Sriracha or other hot sauce
- 1tsp ground ginger
- 1tsp ground garlic
- 1tbsp Maple Syrup
- 250g Mushrooms of your choice (Here I used chestnut mushrooms)
- 1xBroccoli head
- 1xRed onion
- 1tbsp olive oil
- A pinch of salt
- 1tbsp sesame seeds
- Prepare the sauce by mixing all the ingredients together. Remember to taste and adjust the amounts based on your preference.
- Rinse and chop the vegetables
- Cook the noodles as instructed on pack. Then drain and put in a bowl or a pan to mix with the olive oil, soy sauce and sriracha. This is for the flavor but also to keep the noodles moist while you prepare the vegetables. Set the noodles aside.
- Heat up a large frying pan or a wok over medium heat and add the mushrooms (no oil!). Fry the mushrooms until they release their liquid and the liquid evaporates. Then add some olive oil and the chopped broccoli, red onion and a pinch of salt. Fry for 5 minutes or so.
- Once the vegetables are tender, add the noodles and sauce and toss around to mix it all up.
- Take the wok off the heat, top with sesame seeds and serve