Honey Sriracha Sesame Noodles can serve as a first course or as a side dish. Add cooked chicken or tofu for a cool summertime dinner.
Honey Sriracha Sesame Noodles
by Sue Lau | Palatable Pastime
When summertime sets in with its endless heat, as it had just done here in Ohio today, the a/c makes its seasonal appearance and I often try to avoid using the oven or anything that heats up the house. Of course, hot weather is a great season for grilling and I do a ton of that. But sometimes I like something chilled to eat as well.
And not sure if it is just me, but heat also causes my appetite to goes down so sometimes I eschew meat and go for the meatless, and this fits the bill perfectly. I can make it early in the day and have it hanging around in the refrigerator for whenever my appetite strikes.
Of course, cooked meats and tofu can be added to this as well or it can be served as a side to those, for example, my recipe for Thai chicken wings. and a Oriental tossed salad.
The noodles I buy in an Asian market (CAM in Sharonville/Blue Ash Ohio) but you can use cooked dry noodles or udon or soba or even spaghetti noodles- it will all work. Also if you are doing gluten-free this can go with rice noodles but be aware that rice noodles can be a bit tacky after they sit and refrigerate so if going that road, serve them at once.
Chinese wheat noodles (refrigerated type):
I do hope you enjoy, and stay cool in the summer heat. It’s down to the pool for me. 🙂
Honey Sriracha Sesame Noodles
- 1 pound fresh Chinese wheat noodles
- 2 cloves garlic, minced
- 4 scallions, sliced
- 1 small carrot, finely grated
- 1/4 cup toasted sesame oil
- 1/4 cup soy sauce
- 1/4 cup tahini
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha sauce
- 1 tablespoon grated ginger root
- 1 tablespoon honey
- 2 tablespoons toasted sesame seeds
- Cook noodles according to package directions; drain and rinse with cold water until cool.
- Snip noodles into smaller lengths for easier tossing with dressing
- Toss noodles with remaining ingredients.
- Serve chilled. If after chilling it over thickens (as chilled pasta sometimes does) just thin with a little water.
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This looks perfect for summer! I love that it has sesame oil in it. I really like the taste of it, and all the other ingredients sound good, too. So nice you have access to a pool when it gets hot. Thanks for sharing your recipe!
Wow, Sue, so delicious. I loved this simple dish, so much flavor and great textures. I enjoyed it for lunch today, so tasty and best of all it calls for ingredients always found in the pantry and fridge. Made exactly as written and wouldn’t change a thing. Very quick and easy to make with terrific results. Made for What’s on The Menu 2014. 5 *s out of 5*.
This was really tasty. I used a soba noodle with yam – first time I’d ever seen that one before – so the color was a little darker but tasted great. I love Asian noodle dishes and this was no exception. Thanks for sharing, Sue. Made for FYC tag.