Spicy sesame noodles

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    Spicy sesame noodles

    Spicy sesame noodles

    (702)
    30min


    594 people made this

    About this recipe: You can use Asian noodles, linguine or spaghetti for this vegetarian pasta dish - they are slightly thick and will soak up the spicy sauce better. Eat as is, or with sliced vegetables.

    Ingredients
    Serves: 4 

    • 450g linguine pasta
    • 6 cloves garlic, minced
    • 6 tablespoons sugar
    • 6 tablespoons safflower oil
    • 6 tablespoons rice vinegar
    • 6 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • 2 teaspoons spicy chilli sauce
    • 6 spring onions, sliced
    • 1 teaspoon sesame seeds, toasted

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
    2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil and chilli sauce. Bring to the boil, stirring constantly, until sugar dissolves. Pour sauce over pasta, and toss to coat. Garnish with spring onions and sesame seeds.
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    Reviews & ratings
    Average global rating:
    (702)

    Reviews in English (702)

    by
    347

    Oh, how I LOVE this recipe! Following other reviews, I add minced fresh ginger & chopped cilantro, and I reduce the oil to 4 T. and sugar to 3 T. I use only 1 1/2 t. chili sauce because I'm wimpy that way! Thicken the sauce with 1 t. cornstarch mixed into 1 c. chicken broth, and stir in 1 T. toasted sesame oil at the end, off heat. Optional add-ins make it even better: shredded napa cabbage, red bell pepper strips, blanched & sliced snowpeas, and/or cooked & cubed chicken. Absolutely delicious!!  -  08 Mar 2008  (Review from Allrecipes US | Canada)

    by
    285

    I made this today to go with Michelle's Roast Chicken. I needed something in the same taste-vein. I subbed vegetable oil for the safflower oil, because I didn't have it. I also didn't use chili sauce because my kids have to be able to eat it. They don't like spicy food. Very tasty. I served it as a cold side, as it's pretty warm here lately. Refreshing and light. My husband fell in love with it, and he can be a little picky. I had to restrain him from eating the whole bowl. I will make this again for sure. EDITED: Now that I'm cooking to reflect a low-sodium/low-fat/low-sugar lifestyle, I now make it like this.... I'll cut the noodles in half and used a little over 1/2 bag of shredded coleslaw mix in place of the missing noodles. I now use EVOO instead of safflower oil, honey or Splenda brown sugar blend instead of sugar, low sodium soy sauce and after I toss the sauce with the noodles and coleslaw, I chill it. Right before serving, I sprinkle the servings with a little chopped, roasted unsalted peanuts or cashews. I've made this for four years now and I've got to say that this is one of our most favorite recipes from AllRecipes.  -  26 Jun 2008  (Review from Allrecipes US | Canada)

    by
    131

    Since the temperature is already hitting triple digits here in Las Vegas, I decided to serve this cold as a salad. I made the sauce as written except I added a little crushed ginger from a jar from Trader Joe's. I had 2 different kinds of chile garlic sauce; 1 Chinese and 1 Vietnamese, so I said what the heck and put in a tsp of each. I used Chinese Yung Chung noodles instead of linguine; and to make it more like a salad, I added a chopped, seeded cucumber, some edamame and some cilantro. This came out delicious!......Since I wrote this original review back in 2007, I've become more health conscious and now when I make this, I omit the vegetable oil completely, use Splenda instead of sugar, and not so much of it, bump up the dark sesame oil by a couple teaspoons, increase the chili garlic sauce and use whole wheat noodles. The dish is still delicious, but as DH said, it tastes fresher and lighter.  -  04 Jun 2007  (Review from Allrecipes US | Canada)

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