With a little hint of a kick from hot chilli oil, this Easy Sesame Noodles recipe is sure to liven up your packed lunches!
In the aim to eat better on the job (for me that’s at school and the lab where I’m doing my Master’s of Science), some September posts will be for a series called: Lunch Box Ready and it will also become a tag. I’m hoping this collection of recipes will be added to your repertoire of go-to lunches for those of you who take lunches from home or will inform you that the dish is suitable (and still yummy as leftovers) for next day eating!
The series will focus predominantly on breakfasts, lunches and snacks that are healthy (-ish), easy to pack and make, stay good over night or are good as meal prep, and above all else are delicious. I think this little project is a Win-Win, a win for you since you get recipes and recipe ideas and a win for me because I’ll stop purchasing microwaveable foods as a lunch backup (yeah I bad sometimes).
So, first up on the blitz? Easy Sesame Noodles with scallions and toasted sesame seeds… perhaps also topped with a hard boiled egg!
I don’t know why, but sometimes weird cravings come over me – sesame oil is one of those cravings (kinda like peanut butter that lead to the Ginger-Peanut Punch Asian Coleslaw recipe). And the other night when I saw a huge package of sesame seeds on the counter, the mission was to use them along with the sesame oil I had just bought.
After looking around, noodle something was the first thing to come to mind, especially since a sesame stir fry (although it would be delicious) was out of the question because of my recent Kitchen Sink Chinese Stir Fry post!
So I found our package of lo mein noodles and cooked them according to package instructions, about 6 minutes, which I timed with our new Google Home (SO COOL!). If you don’t have, can’t find or don’t want to invest in having lo mein lying around, that’s perfectly ok! You can use whatever type of noodle you have around – being from Italian heritage; we always have pasta, spaghetti, spaghettini, capellini, angel hair – all of these will work.
After noodles I looked at our stock of Asian oils, sauces, kinds of vinegar, etc… keeping my lovely readers and Back to School Blitz in mind! The ones I found in my pantry/fridge: sesame oil, hot chilli oil, rice vinegar, soy sauce, oyster sauce and fish sauce.
I decided to go with sesame oil (duh), soy and a bit of chilli oil but that can be omitted according to your liking. I thought that soy was the best choice for a salty additive, most people have it in their pantries already (we will explore the other flavours another day); sesame would perhaps open people up to new flavours; chilli because I like some kick.
Speaking of kick, garlic! Don’t be afraid of garlic-ing the sesame sauce up a bit! It adds some depth of flavour. Oh! And toasted sesame seeds (Ps. your house will smell like a toasted sesame bagel), if you’re toasting them yourself turn the heat up to medium, add the seed to a small pan and keep the pan moving until they’re done to your liking!
Hope you enjoy!
- 170 g 6oz. lo mein noodles
- 2-3 scallions sliced
- 1 tbsp. sesame seeds toasted
- 1 tbsp. soy sauce
- 3 tsp. rice vinegar
- 2 tsp. sesame oil
- 1/4 tsp. hot chilli oil
- 1 tbsp. vegetable oil
- 1 garlic clove minced
Cook lo mein noodles in a large pot of boiling water according to package instructions. Drain well once cooked (if you want warm noodles use them right away, if you want them cold run under cold water and drain).
In a large bowl, whisk all sauce ingredients together.
Add noodles, scallions and sesame seeds. Toss so that everything is well coated. Serve.
Is great for lunch the next day! I like it with hard boiled eggs, but can also be served as is or as a side dish.
Did you make this recipe?
I wanna see your tasty creations!