This is my lunch today. After having eaten sandwiches for more years that I can count, 2011 has been my year to branch out into other lunch fare. I found this recipe in a Rachel Ray cookbook I checked out from the library (such a wonderful magical place!) and decided that since I had most of the ingredients on hand, I would make it for lunch. I whipped it up this morning after breakfast so that it would have a few hours to chill in the fridge and the flavors could come together.
It was so delicious! One of the best lunches I have had in a long while. It is very versatile, you could throw in whatever veggies you have or leftover meat if there is any lingering in the fridge. I did make a few changes so be sure to see my notes at the bottom of the recipe. Try it for yourself, it is as good as anything from the Chinese restaurant!
30 Minute Meals Cookbook
1/4 cup low sodium soy sauce
2 Tablespoons tahini (see note below)
2 Tablespoons toasted sesame oil
2 pinches cayenne pepper
2 cloves garlic, minced
1″ gingerroot, grated or 2 pinches ground ginger
1 pound angel hair pasta, cooked al dente
3 scallions, sliced thin
1 large carrot, peeled and grated
Toasted sesame seeds to garnish
Combine soy sauce, tahini, sesame oil, cayenne, garlic and ginger root in a bowl. Whisk until dressing is smooth.
When pasta is cooked al dente (still slightly firm to the bite), drain it and run it under cold water until noodles are chilled. DRain the cooled noodles well – give them several good strong shakes.
Dump noodles into a big bowl with the dressing and combine until noodles are evenly coated with a think layer of sauce. Add veggies and dump noodles onto a serving dish. Garnish with sesame seeds. Serves 4 for a lunch or light supper.
- I used regular soy sauce since I didn’t have low sodium
- I did not have tahini (ground sesame seed paste) so I subbed smooth peanut butter
- I used garlic powder and ground ginger because I am lazy
- I used whole wheat thin spaghetti instead of angel hair to be healthier and because it was all I had
- My veggies of choice were grated baby carrots, sauteed asparagus tips and sauteed chopped portabella mushrooms because I believe in using whatever you have on hand