November 15, 2014

ginger sesame noodles with broccoli and cabbage

I have this thing for Asian pasta recipes that have a tahini sauce, pretty sure this isn't the first one I have posted, and this one is just as delicious if not better!  Perfect for the sweet glazed salmon recipe, maple soy salmon.  You will LOVE it!

Servings 4-6
Total Time 25 minutes

  • 3 tablespoons tahini
  • 1 1/2 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup soy sauce
  • 1 pound pasta (if you are making this gluten free make sure to buy the appropriate pasta)
  • 1 head broccoli, cut into 1-inch pieces
  • 1/2 head red cabbage, thinly sliced into 1-inch long pieces
  • 1 cup halved sugar snap peas
  • 10 ounces shelled edamame
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh or bottled minced ginger
  • toasted sesame seeds

In a small bowl combine the tahini, brown sugar, vinegar, sugar, red pepper flakes, and soy sauce until well blended.  Set aside.

Cook the pasta according to package directions, to al dente.  Drain and return to the pot.

While the pasta is cooking... in a large skillet, over medium heat, add the olive oil.  Add the garlic and ginger and cook for 30 seconds, or until fragrant.  Add the broccoli, cabbage, and snap peas cooking for 10-12 minutes, covered with a vented lid, until tender.  If they start to stick just add a bit of water.  Add in the edamame and heat through.

Add the vegetables and sauce to the noodles.  Toss to coat and heat through.

 Sprinkle with sesame seeds and enjoy!!!

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