Lately I haven’t felt like turning on the oven. It’s been so hot that I prefer lighter meals and minimal kitchen time. One recent afternoon I almost ordered takeout, but instead I pulled together a quick, fresh dinner from what I had on hand. It used up produce in the fridge, stayed healthy, cut the takeout expense, and even made a great lunch the next day.
A quick search turned up a sesame noodle recipe I liked. I adapted it with what I had, keeping the sauce the same, and added cooked shelled edamame for protein to make the dish a complete meal.
Sesame Noodles
Recipe adapted from EatingWell
Makes about 4–6 servings
Ingredients:
1 lb spaghetti (I used quinoa pasta; whole wheat or soba work well)
1/2 cup reduced-sodium soy sauce
2 tbsp sesame oil
2 tbsp canola oil
2 tbsp rice wine vinegar
1 1/2 tsp crushed red pepper (adjust to taste)
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided
1 red bell pepper, thinly sliced
1/4 head red cabbage, thinly sliced
1–2 carrots, peeled into ribbons with a vegetable peeler
1 1/2 cups shelled edamame, cooked
1/2 cup toasted sesame seeds
Instructions:
1. Cook the pasta according to package directions. Drain and rinse under cold water to stop cooking and cool the noodles for a chilled salad-style dish.
2. Prepare the dressing by whisking together the soy sauce, sesame oil, canola oil, rice wine vinegar, crushed red pepper, half the sliced scallions, and half the chopped cilantro in a large bowl.
3. Add the cooled noodles to the bowl and toss to coat evenly with the dressing. Add the bell pepper, cabbage, carrot ribbons, and cooked edamame, then toss again until everything is well combined.
4. Taste and adjust seasoning if needed—more vinegar for brightness, more sesame oil for nuttiness, or a pinch of salt or sugar to balance flavors.
5. Transfer to a serving bowl and sprinkle with the remaining scallions, cilantro, and the toasted sesame seeds.
This sesame noodle salad is easy to customize: swap in different vegetables, use your favorite noodles, or add grilled chicken or tofu if you want extra protein. It keeps well in the fridge and tastes even better after the flavors meld, making it an ideal make-ahead meal for warm days.