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The first line of a post is always the hardest.
And now that itโs over with I am happy.
Now we can talk about how earlier today, when I was standing in my kitchen chopping sixteen ounces of dark chocolate, I kept thinking, โwow, I go through so much chocolate in one week. I should really have a chocolate sponsorโ. I mean, Redโs got sponsors for all his snowboard gear, why shouldnโt I have sponsors for my most used ingredients. Yeah, I should, totally logical thinking, right?
Right, right. But really, I go through way too much chocolate and it always seems like I am out every time I NEED it. Actually, I feel like that with most things. And by things, I mean food. Ingredients really.
It seems I can never get enough of everything I need for the week in just one trip. I either forget to put something on my list, or (for whatever reason) donโt look at my list or simply forget my list entirely (yes, leave it at home). Yeah, yeah thatโs me. Either that or I am not planned out well enough to know everything I will need for one WHOLE week (cause thatโs a long time!). <โthis is more likely the issue.
I think the bottom line is that I would like to have a grocery store (and a very well stocked one with only the freshest produce, meat and dairyโฆwhat? Yeah, I am kind of snobby when it comes to food) as my walk in pantry. That would be such a blessing.
What do you think? Can we make that happen? Prince Charming has lots of money doesnโt he? Where is my Prince Charming when I need him?
Too bad. I think I am on my own with this oneโฆ
SO Annnnyywayyyy.
These spicy sesame basil noodles are the final Chinese meal of the week. Enter giant sad face, but then enter a happy face because today is the Chinese New Year โ and itโs Thursday! Ya hooo!!
These noodles are kind of dreamyโฆoops, meant to say creamy, but dreamy totally works too. Theyโre lighting quick to make, think like Lightning McQueen (sorry, Cars was Asherโs favorite movie for quite a long while). Just twenty minutes and you are done. Yeah!
And the flavors are so good. Theyโre spicy, a little tangy and full of that yummy toasted sesame flavor. I also added some basil AND some peanuts because one, I had both on hand, and two, I love them both so much. Plus, I sort of feel like every Chinese/Asian meal should be topped with either, peanuts, cashews, sesame or a combo. I love my toppings thoughโฆ clearly.
This recipe is just so easy that there is not a lot to say about it. Other than itโs delicious, carb filled and kind of cozy on these freezing colds nights we are all experiencing (itโs supposed to go down to -16 in Cleveland tonight!). Oh, and you can even take the leftovers to work the next day. Double meal baby!! Plus, these noodles are like health food, and you can make them even healthier by using a whole grain or rice noodle. Nice!!!
Oh and um, also? You should know that I went to great lengths to get those little Chinese takeout boxes. Think four different Chinese restaurants, on a Saturday, in a ski town that was so packed full of peopleย it was probably over the limit for the number of people that can safely occupy the town limits. Anyway, they cost me fifty cents too, ANDโฆ I had the lovely pleasure of smelling like wonton soup for the rest of the day!
All in the name of a good photo thoughโฆso it was worth it.
And do not ask me why there are Coca Cola bottles in these photos. I just really do not know.
Spicy Sesame Basil Noodles.
Ingredients
- 1 pound linguine or other egg noodle pasta, use gluten free if needed
- 3 tablespoons toasted sesame oil, divided
- 1/2 cup tahini
- 6 tablespoons soy sauce
- 1/4 cup hot chili oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2 carrots, cut into matchsticks
- 4 cups mung bean sprouts
- 4 ounces mushrooms, sliced
- 8 green onions, chopped
- 1/3 cup fresh basil, chopped
- 1/2 cup roasted peanuts, roughly chopped
- sesame seeds, for topping
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and rinse with cold water to stop the cooking.
- In a bowl or glass measuring cup combine 2 tablespoons toasted sesame oil, the tahini, soy sauce, hot chili oil, balsamic vinegar and brown sugar.
- Heat a large skillet or wok over medium high heat. Add remaining 1 tablespoon sesame oil. Add the ginger and garlic, cook about 30 seconds and then toss in the carrots, mung bean sprouts and mushrooms. Cook for 3-4 minutes or until the veggies are tender crisp.
- Add the noodles and toss well until combined with the veggies and warm through, about 1-2 minutes. Remove from the heat and add in the sauce from the glass measuring cup or bowl, toss well. Add the basil, green onions and peanuts, toss again. Serve warm or at room temperature (I like this best warm!!), topped with toasted sesame seeds, hot chili oil and hot red chilies.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Happy Chinese New Year!!! Eat some good Chinese food tonight. Itโs a must!
I made these noodles last night and my husband LOVED them! Such great ingredients that make them stand apart from other sesame noodles. They reheat well too! Thank you!
I love this! And those take out boxes are the coolest!
Thanks Jennifer!! ๐