A big bowl of Asian Sesame Noodles with Zucchini and Carrot Ribbons is a great way to celebrate "Meatless Monday". No need to call for take out here, these Sesame Noodles can be ready in 20 minutes at home.
I love Asian flavors and the sauce for these noodles is almost addictive for me. I tried these noodles warm, at room temperature and even cold. I personally am not a big fan of cold noodles... so my family really enjoyed it at room temperature or a slightly heated. Now, if you are a fan of cold noodle dishes, then chill away and enjoy it.
The zucchini and carrot ribbons were so easy to make. I used a vegetable peeler so no special equipment is needed. I suggest cutting the ribbons thinner and maybe shorter if you are serving these noodles to kids to make it easier for them to eat.
Make sure you make plenty of this pasta so you have leftovers... we were fighting for the leftovers at our house. "Meatless Monday" has never been so delicious!
Asian Sesame Noodles with Zucchini and Carrot Ribbons
Recipe by Ramona from Kitchen Simmer
Ingredients for Pasta:
1-2 carrots cut into ribbons
1 zucchini cut into ribbons
sliced green scallions
Asian Sesame Sauce (see recipe below)
1lb noodle pasta (spaghetti, fettuccine, linguine)
Asian Sesame Sauce:
2 inches fresh ginger
3-5 cloves garlic
3-4 Tbs soy sauce (to taste)
3 Tbs creamy peanut butter
2 Tbs toasted sesame oil
2 Tbs rice vinegar
1 Tbs sugar
1 Tbs sambol oelek paste (optional)
3 Tbs pasta water (reserved from cooking pasta)
Scallions sliced (green part only)
Black or white sesame seeds
Make the carrot and zucchini ribbons by simply taking a vegetable peeler and peeling ribbons.
In a blender, place all the ingredients to make the Asian Sesame Sauce and blend until smooth. Taste and adjust as needed. ***Remember to reserve pasta water, before draining pasta, to thin out the sauce.
Boil pasta and drain. In a large bowl or pan, toss together the veggie ribbons, cooked pasta, scallions and the Asian Sesame Sauce. Serve at room temperature, warm or even chilled. Enjoy.
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