Name: Sesame Garlic Noodles with Crunchy Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: ¼ Cup extra virgin olive oil; 2 tbsp rice vinegar; 2 tbsp sodium-reduced soy sauce; 1 tbsp brown sugar; 1 tsp ground ginger; ½ tsp salt, plus more; ¼ tsp pepper, plus more; 5 Dashes Sesame oil; ½ 375 g box of whole wheat spaghetti, cooked according to package directions; 1 tbsp canola oil; ½ Large red pepper, sliced into sticks; 1 Large yellow pepper, sliced into sticks; 227 g Cremini mushrooms, sliced; 1 Large stalk of celery, sliced; 1 Medium onion, sliced into sticks; 3 Cloves garlic, crushed; 2 Cups bean sprouts (rinsed well); Sesame seeds for garnish (optional)

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Sesame Garlic Noodles with Crunchy Vegetables

Oh what a celebration of flavour and texture! This is a simple side that can also serve as a vegetarian and vegan main. Leftovers taste even better. Feel free to serve this warm or cold and to switch up the veggies to make this your own.

An easy recipe for the classic Sesame Garlic Noodles with tons of fresh, crunchy vegetables added to make it even better 🙂

Sesame Garlic Noodles with Crunchy Vegetables

Author: Lisa G Cooks
Total Time: 20 minutes
Yield: 6-8 1x

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Description

An easy recipe for the classic Sesame Garlic Noodles with tons of fresh, crunchy vegetables added to make it even better 🙂

Ingredients

Scale

¼ Cup extra virgin olive oil

2 tbsp rice vinegar

2 tbsp sodium-reduced soy sauce

1 tbsp brown sugar

1 tsp ground ginger

½ tsp salt, plus more

¼ tsp pepper, plus more

5 Dashes Sesame oil

½ 375 g box of whole wheat spaghetti, cooked according to package directions

1 tbsp canola oil

½ Large red pepper, sliced into sticks

1 Large yellow pepper, sliced into sticks

227 g Cremini mushrooms, sliced

1 Large stalk of celery, sliced

1 Medium onion, sliced into sticks

3 Cloves garlic, crushed

2 Cups bean sprouts (rinsed well)

Sesame seeds for garnish (optional)

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Instructions

Whisk together the oil, vinegar, soy sauce, brown sugar, ginger, ½ tsp salt and ¼ tsp pepper; set aside.

When the pasta is cooked, drained and still hot, give the vinaigrette a quick mix and then drizzle half over the noodles and mix well. Reserve the remaining dressing for later.

Preheat a large skillet over high heat and add the tbsp. canola oil, when the oil is hot (it will ripple) add in both peppers, the mushrooms, celery and onion; season with salt and pepper.

Sauté on high until the veggies start to wilt (about 5 minutes), add in the garlic mixing constantly so it doesn’t burn.

Add in the beans sprouts and again season with salt and pepper.

Mix the sprouts into te other veggies in the pan for about 30 seconds and then transfer the veggies to the pasta.

Give the remaining vinaigrette a quick mix and then add to the pasta and veggies; mix well and cover to rest for at least an hour.

Garish with sesame seeds before serving if using.

Notes

You can use cider vinegar or white wine vinegar in place of rice vinegar.
You can use olive oil in place of the canola oil.
You can go with white button mushrooms in place of Cremini mushrooms.
Originally posted on August 8, 2018!

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Category: Side
Method: Stovetop
Cuisine: Asian