Easy Asian Noodles

Adapted from Orangette.net

  • For Dressing & Noodles
  • 7 Tbsp. Japanese Toasted Sesame Oil
  • 7 Tbsp.  Soy Sauce or Tamari
  • 3 Tbsp. Traditional Balsamic
  • 3 Tbsp.  Honey, Maple Syrup or Sugar
  • 1 Tbsp. Chili Paste or Sriracha
  • 6 scallions, green parts thinly sliced
  • 3 Tbsp. chopped fresh cilantro, Thai basil or mint (I prefer mint)
  • 1 Tbsp. fresh ginger, grated
  • 1 clove garlic, minced
  • 3 Tbsp. sesame seeds, toasted if you'd like
  • 1 lb. spaghetti, or rice noodles or soba noodles
  • For veggies
  • 3 Red, Yellow or Orange Bell Peppers (look at the Aldi ad for the week, they are frequently on sale)
  • 1 c. snow peas
  • 1 carrot, grated
  • 1/2 lb. mung bean sprouts (or shiitakes!)

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. While oven is preheating and water is warming, mix everything for the dressing together in a very large bowl (all your noodles and veggies will get tossed in this bowl together later).

Once water comes to a boil, add noodles and cook until al dente. Before you drain the noodles, throw in your snow peas and boil for another 30 seconds. Drain the noodles and snow peas, rinse with cool water to stop the cooking process. Put your well drained noodles and snow peas in the large bowl of dressing and toss well. Set aside to meld those flavors while you move on to roasting the peppers.

Place cored and halved red bell peppers on a baking sheet and bake for 30 minutes, flipping once (or use our lovely roasted red peppers here at the store!). Once they are cool enough to handle, cut them into strips and throw them in the bowl of noodles along with the grated carrot and bean sprouts. Taste and adjust for seasoning. If you used low-sodium soy sauce you might want to add 1 tsp. of salt. If you like the spice, add some more chili paste.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil