So, I’d made this pretty darned tasty sesame and ginger chicken, and that got me to really wanting a batch 0′ sesame noodles. Fortunately, I still had a bit of hoisin sauce in the fridge leftover from making the chicken, and I thought that that, along with a packet of lo mein noodles and stuff, would set me up nicely.
I was correct. This is one fine batch o’ noodles – tho’ I may go a bit heavier on the hot chili sesame oil and sriracha next time. And mebbe a bit of fresh Thai basil?
INGREDIENTS
•8 oz lo mein noodles (or, use spaghetti)
•1/4 cup soy sauce
•1/4 cup hoisin sauce
•2 tbsp rice vinegar
•1 tbsp sesame oil
•6 drops hot chili sesame oil
•1 tbsp Sriracha
•Shredded carrots
•2 scallions, sliced
•2 tbsp sesame seeds
•Thinly sliced red onion
•Fresh lime juice
Cook and drain the noodles according to package directions, then place in a large bowl.
Stir together the soy sauce, hoisin, rice vinegar, sesame oils, and Sriracha and pour over the noodles, tossing to coat well. Set aside for a few hours – or in the fridge overnight – to allow the noodles to absorb the sauce (and all that flavor!) – tossing every now and then.
When ready to serve, add the veggies, sprinkle with sesame seeds and a goodly squeeze of fresh lime juice, and toss well.
Serve cold or at room temperature – and if you happen to have a bit of sesame-ginger chicken leftover, you might could add a bit of that on top – it’s all good.