When looking for a side dish that isn’t too plain but is loved by most people, sesame noodles is a great option. There are so many optional ingredients and flavors in this dish that almost everyone has a different recipe, and it is hard to really screw it up.
In most pasta dishes, the type of pasta that is used matters very little and is chosen for the look more than taste. However, I’ve found that this dish tastes significantly better with angel hair pasta; the quick cooking time (4 min!) is also a plus. Also, many chefs will cringe if you wash your pasta with water while draining it because it removes the crucial starches from the noodles. Yet for this dish, you should wash your pasta with cold water to stop it from overcooking (angel hair will overcook really easily because it is so thin). Once the pasta is cooked and drained, just place it in a ziploc bag or container with all of the other ingredients, mix well (taste for seasoning!) and leave in the fridge for a few hours or overnight.
- 1 lb angel hair pasta
- 5 scallions diced (white and green parts but not the hairy stem)
- 2 tbsp white sugar
- 3/4 cup soy sauce
- 1/2 cup sesame oil
- cayenne pepper and crushed chili flakes to taste (salt to taste if using low sodium soy sauce)
Easily serves 8-12 people. 200-350 Calories per serving
This recipe is a slight variation on Mrs. Shulamith Ebner’s wonderful sesame noodles!