Today is the day I fly back home for what is known in the Yang household as Father’s Day/Mom’s Birthday. In the old Chinese tradition, mom is sure to force us all to share in her longevity noodles on Sunday morning. In that spirit, I leave you with this easy sesame noodle dish.
Adapted from the talented Mark Bittman, this recipe fits perfectly in my mantra of low-maintenance summer cooking. The noodles are the only thing that requires the stove and the rest is just an exercise in measuring and mixing.
Try this out the next time you want to take a break from eating out. Get the ingredients once and you’ll have yourself several occasions worth of quick and easy meals within arm’s reach. And if the Chinese are really right about this, this could add years to your life. Enjoy!
- 12 ounces long pasta, I used whole wheat spaghetti
- 1 medium cucumber
- 2 Tbsp sesame oil
- 1/2 peanut butter
- 2 Tbsp sugar
- 3 Tbsp light soy sauce
- 1 Tbsp rice vinegar
- 1/2 tsp ground black pepper
- 2 cloves garlic minced
- 1/4 to 1/2 cup hot water
- Chopped scallions for garnish
- Sesame seeds for garnish
- Cook pasta.
- Meanwhile peel the cucumber, cut it in half lengthwise, and scoop out the seeds. Cut the cucumber into shreds and set aside.
- Whisk together the sesame oil, peanut butter, sugar, soy, vinegar, pepper and garlic in a large bowl.
- Thin the sauce with about 1/4 to 1/2 cup of hot water until it’s about the consistency of heavy cream. Stir in the cucumber.
- When the pasta is done, drain it and run it under cold water. Drain again.
- Toss the noodles with the sauce and cucumbers. Taste and adjust the seasoning to your liking. Garnish with the scallion and sesame seeds and enjoy!