My standard recipe for sesame noodles used to be one that I got from an episode of Rachael Ray’s “30-Minute Meals”. I’ve made the entire meal from that episode– seared tuna steaks, salad with wasabi vinaigrette, and sesame noodles— countless times. I love the combination of flavors, and everyone else my parents and J have always enjoyed it too. Especially my mother– she makes sure she gets the leftover sesame noodles the next day.
I bought a pack of soba noodles from an Asian market in Brussels during the summer. I don’t think I’d ever had soba before, but I seemed to read about it everywhere and wanted to try it myself. When looking for a recipe to try them in, I came across the peanut sesame noodles on Smitten Kitchen, which called for soba noodles. Perfect–sesame noodles are delicious, and I already had most of the ingredients on hand. I made a few changes– I couldn’t find scallions, and I didn’t want to buy fresh ginger so I just use powdered. Also, I used chicken breast instead of tofu, so they weren’t vegetarian.
The recipe makes quite a lot of sauce, so the noodles were much saucier than they were with my old recipe. Not that I mind, because the sauce was delicious. Overall the dish wasn’t perfect because I don’t really know how to cook soba noodles, so I boiled them too rapidly and they got a tiny bit slimy. Oops. Maybe I should try it with sturdier spaghetti next time. But other than that, this recipe is definitely a new standby. It’s quick and simple to make. Next time I’ll probably add even more veggies, since there’s plenty of sauce, and it would make the dish a bit healthier.
Not too pretty, but very good