The creamy and flavorful sesame sauce absorbs quickly into the noodles, so if you like your noodles especially saucy, you can make a little extra sauce to add when ready to serve. Chinese sesame paste is made from toasted sesame seeds and has a distinctly different flavor from the Middle Eastern sesame tahini. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, John Wiley and Sons.
Serves: 4 to 6
- 12 ounces linguine or egg-free Chinese noodles
- 1 tablespoon toasted sesame oil
- 1/3 cup Chinese sesame paste
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (Thai hot sauce), or to taste
- 1 teaspoon light brown sugar
- 1/3 cup vegetable broth or water
- 1 tablespoon neutral vegetable oil
- 3 green onions, minced
- 1 1/2 teaspoons grated fresh ginger
- 3 cups small broccoli florets, lightly steamed
- 1 tablespoon toasted sesame seeds, for garnish
In a large pot of boiling salted water, cook the linguine over medium-high heat, stirring occasionally until al dente, about 10 minutes. (If using Chinese noodles, cook according to package directions.) Drain the noodles well, rinse, and place them in a large bowl. Toss with the sesame oil and set aside.
In a small bowl, combine the sesame paste, soy sauce, vinegar, sriracha, sugar, and water and mix until well blended. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the green onions and ginger and cook until fragrant, about 30 seconds. Add the broccoli and the cooked noodles. Stir in the sesame sauce and toss gently to combine until hot. Transfer to a large serving bowl and sprinkle with the sesame seeds. Serve hot.
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