Spicy Sesame Noodles
This is an Aster Pantry favorite for speedy weeknight dinners. Use any noodles you’ve got on hand, even spaghetti. I favor udon, but they take a bit longer to boil. Snap peas and asparagus are best with some bite, so they only need a quick blanch. Feel free to sub other veggies but make sure to adjust the cooking times - raw is good, too!
Serves 2
INGREDIENTS
For the noodles
2 bundles dry ramen noodles (sub udon or soba)
1 cup (4-6 ounces) snap peas, thinly sliced
1 cup (4-6 ounces) asparagus, thinly sliced
For the sauce
¼ cup tahini
2 tablespoons soy sauce
1 tablespoon maple syrup
1 garlic clove, minced
1 lemon, juiced
To serve
Cilantro leaves, washed and picked
Scallions, thinly sliced
Fried egg
Chili crisp
Peanuts, chopped
METHOD
Make the tahini sauce. Whisk together the ingredients until smooth. Allow the mixture to sit for a few minutes. It will thicken up a bit. Add water, a splash at a time, until the sauce is creamy and easy to drizzle. Taste for seasoning and adjust.
Boil the noodles. Follow the instructions on the package.
Fry the egg. While the noodles are cooking, heat a small frying pan over medium heat. Melt some butter and fry the egg. I like to finish it under the broiler to set the top (instead of flipping it).
Blanch the vegetables. When the noodles are 30 seconds from being done, toss the asparagus and snap peas into the water. Strain and return the noodles and vegetables to the pot. Reserve at least ½ cup cooking water. The noodles tighten up once they’re sauced, and it usually takes a few healthy splashes of water to loosen them back up.
Plate. Mix the tahini sauce into the noodles and vegetables, then transfer to plates or bowls. Top with the fried egg, a few drizzles of chili crisp, and a smattering of peanuts, scallions, and cilantro.
FURTHER READING
