Do you ever find yourself standing in front of an empty fridge saying, “I’ve got nothing to eat!” They say necessity is the mother of invention, well the same holds true in the kitchen. A vast majority of what I make stems from using up leftovers, throwing together something in my fridge, or creating a dish from my pantry supplies. Today was no different, and these Sesame Noodles were born!
I find it funny what habits people keep. I seem to have the habit of buying things for my pantry every time I go to the store no matter what’s on my list. I go in for eggs and come out with pasta, artichoke hearts, more Olive Oil, and always tortillas! (tortillas- always a guilty pleasure of mine but that’s for another day).
TIP: Pantry/ Freezer staples that can always be used to make something delicious!
- Pasta, all shapes and sizes
- Rice, Quinoa, Couscous
- Canned vegetables- artichoke hearts, capers, tomatoes, black beans, white beans
- Variety of oil and vinegars- Extra virgin olive oil (EVOO), sesame seed oil, vegetable oil; rice wine vinegar, soy sauce, apple cider vinegar, red wine vinegar, champagne vinegar
- Frozen protein- Chicken, pork chops, fish filets
A go to, throw together, full of flavor meal that I love happens to be sesame noodles. This dish is good hot, great cold, and can be topped with fresh vegetables when available or paired with a protein like chicken or salmon. Top it off with red peppers, green onion, and/or any protein of your choice. I had some frozen chicken that I thawed, marinated with teriyaki sauce and grilled up.
I’m all about the easy meals! Boil noodles, mix sauce in a bottle and throw all together. Top with green onions and chicken… dinners served!!
Noodles: Japanese noodles, linguine, angel hair…or thin spaghetti, which is all I had in the house. Drain them and keep warm.
The Sauce: These measurements are all approximations; I almost always go in after the fact and taste, adjust, taste, adjust. Sesame oil makes everything better, and smells delicious!
If you enjoyed this recipe, I’m sure these others will tickle your fancy:
- Caprese Pasta Primavera
- Garlic Burst Tomatoes over Shrimp Zoodles
- Italian Sausage and Pasta Toss
- Linguine with White Wine Clam Sauce
- Roasted Garlic
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
- boil noodles according to directions
- Whisk all ingredients (except noodles and green onions) together in a bowl.
- Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat.
- Sprinkle with green onions and toss. Serve in a bowl with chopsticks. Yummy!
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