Wednesday, October 16, 2013

Sesame Noodles with Japanese Vegetables

My husband has suggested we explore Japanese cooking more in our household.  After a busy weekend I have yet to go to the grocery store for the week.  So here is the start to our Japanese culinary journey with a meal I made from ingredients I had in the pantry.

Monday Menu – Sesame Noodles with Japanese Vegetables, Salad
Farm Share Food – Tatsoi, Carmen Peppers, Jalapeno, Garlic
Sesame Noodle with Japanese Vegetables
Printable Version
12 oz. Udon Noodles
1 T olive oil
1 Jalapeno , seeded and cut into strips
2-3 Carmen Peppers, seeded and cut into strips
1 onion, sliced
1 lb. Tatsoi
For Vegetables:
2 T sesame seeds
1 t sugar
4 ½ t soy sauce
1 T rice wine vinegar
½ t sesame oil
Sauce for Sesame Noodles:
½ cup peanut butter
1/3 cup soy sauce
2 T sugar
1 T sesame oil
1 T rice wine vinegar
2 cloves garlic, minced
½ cup water
3 T cilantro, roughly chopped
Cook Udon Noodles according to package directions.
Heat olive oil in a skillet.  Add peppers and onion.  Cook until vegetables begin to caramelize.  Add Tatsoi and cook until wilted.  Set vegetables aside.
In spice grinder combine sesame seeds and sugar.  Mix sesame mixture with soy sauce, vinegar, and sesame oil in a small bowl.  Combine mixture with cooked vegetables.
Mix Sesame Noodles Sauce ingredients together until well combined.
To serve add noodles to a pasta bowl, add vegetables, and ladle on several tablespoons of Sesame Noodle Sauce.  Garnish with cilantro and serve.
NOTE: to add heat to this dish you can add hot sauce to the Sesame Noodle Sauce.

This recipe is based on:
Peanut Saucy Sesame Noodles – a video from The Cooking Channel
Japanese Spinach with Sesame and Soy

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