Makes 4 servings
Just about everyone loves sesame noodles and we’re no exception. But we like to skip the peanut butter and add some extra crunchy veggies.
- 8 ounces linguine
- 3 tablespoons safflower oil
- 3 tablespoons sugar
- 3 tablespoons low sodium soy sauce
- 3 minced garlic cloves
- 3 tablespoons rice vinegar
- 1 teaspoon chili sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon sesame seeds, toasted
- 3 green onions, thinly sliced
- 1 small carrot, julienned
Bring large pot of water to a boil. Add pasta, and cook 8-10 minutes (until al dente). Drain, and transfer to a serving bowl.
While the pasta is cooking, make the sauce. Combine garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce in a pan and bring to a boil, stirring constantly until the sugar dissolves.
Pour sauce over hot noodles and toss to coat. Garnish with slivered carrots, green onions, and sesame seeds.
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