I always loved sesame noodles growing up- my mom used to make them often in the summer- they taste amazing cold.
Now that I'm gluten free, I don't make mine like hers- I don't use regular spaghetti, but rice vermicelli. Rice vermicelli is the cheapest gluten free pasta I can get around here, but the problem is it is pretty bland tasting, so doesn't work well in most pasta dishes. But anything soy sauce based, and it is amazing.
This version of sesame spaghetti is quick to prepare, and is perfect as a side dish for those lazy summer afternoons.
1 package rice vermicelli, prepared (or equal amount of other spaghetti or angel hair pasta)
6 tablespoons gluten free soy sauce
1-2 1/2 tablespoons honey, jaggery syrup, coconut sugar, or white sugar (to taste)
3 cloves garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 sprinkle hot pepper flakes
4 tablespoons mildly flavored oil (I used sunflower oil)
1/4-1/2 teaspoon salt
1 tablespoon sesame seeds
A few scallions (optional)
1. Mix the sauce ingredients, minus the sesame seeds and scallions.
2. Pour the sauce onto the noodles.
3. Slice scallions and mix them, and the sesame seeds, into the pasta.
4. Refrigerate, and serve chilled.
Ever make sesame noodles? How do you make yours? Does this look like a recipe you'd try?