|Sesame Noodles 2.0|
This recipe is the fastest, easiest and most delicious way for me to be transported back to my childhood kitchen table.
Sesame noodles, my mom's sesame noodles, were hands-down my favorite dish.
Something about the creaminess paired with toasty sesame oil just revs my engine, but eventually Mom realized this divine recipe wasn't so divine for our health. Think: inflammatory vegetable oils and copious Hellman's. As a result, the many years between childhood and chef-hood have an emptiness where Sesame Noodles should have been.
As soon as I had the culinary chops and nutritional know-how, I had to create my own version of Mom's Sesame Noodles. This was one of the first LL Balanced recipes I made for my husband, and now they're a favorite of his as well. So much so, that I portion them into serving-sized containers for him when I'm gone...otherwise, he will dominate the entire batch (live you learn).
In the spirit of updating recipes for my cookbook, I decided to to revisit my Sesame Noodles. And I gotta say, this version is the absolute best ever. It's a little saucier, a little more authentic to the original recipe.
But you better believe my Sesame Noodles are still healthy!
Though I'm certainly not opposed to high-quality mayonnaise, I love subbing tahini and peanut butter here, because they add protein and calcium. As a result, these noodles are more satisfying, so it's harder to over-eat them.
There are plenty of ways you can garnish or personalize these noodles. My husband loves them tossed with pulled rotisserie chicken, and I like mine packed with veggies—thinly sliced cucumber, purple cabbage, carrots or bell pepper. The only step you can't skip? Letting them sit in the fridge at least 1 hour before chowing down, as this ensures the flavors marry together.
This is the perfect time of year to give my Sesame Noodles a try, and I hope they become a household favorite for you as well!