Spicy Sesame and Scallion Noodles
These Spicy Sesame and Scallion Noodles are made with Chickpea Pasta!!! It is all kinds of delicious and has managed to get me on the Chickpea Pasta bandwagon. My 2023 explorations with food is to generally explore more in the wholesome area. And after much trepidation I tried chickpea pasta. Just as an FYI, it is still not low carb, if that is what you are after, however it definitely is better for you than regular pasta. And in this dish it tasted pretty good! This of course, is my own observation and not a sponsored post. In general, the flavors make this dish. It is spicy, cozy and an easy to toss together meal.
About the Flavors in Spicy Sesame and Scallion Noodles
The general spicing is done with garlic, red and black pepper flakes, ginger, toasted sesame oil and a splash of coconut aminos and low sodium tamari. The last two ingredients can be happily substituted for soy sauce. And of course, scallions. Lots of scallions! And a splash of tahini to add a done of creaminess. If like me you love your scallions, check out my recipe for scallion pancakes. On the sesame camp, here is a sesame fish recipe.
All the Veggies
To make this work as a quick and complete meal. Something one can grab on the go. Or while working at home, I have added in spiralized zucchini and carrots. To further simplify life, you can certainly pick up a package of spiralized vegetables. You can definitely add in diced vegetables. I have found adding them in spiralized help them blend better into the noodles and absorb the flavors better. Now that is me, you do you.
It is looking like a busy week ahead. And, at the risk of sounding like a stuck record, I still do not have a car. On the bright side, it has gotten me out of running a few errands. On the not so bright side, I really do not like the lack of flexibility. Clearly, more cons than pros.
A quick dish with lots of good flavor, from scallions and sesame seeds.
Ingredients
- 1 bunch of scallions
- 1 tablespoon tahini or peanut butter
- 2 tablespoons oil
- 2 tablespoons minced garlic.
- 1 tablespoon minced ginger
- 1 tablespoon red pepper flakes, more or less to taste
- 2 dried ounces noodles or spaghetti cooked al dente (I have used wholewheat pasta)
- 2 zucchinis, spiralized
- 1 carrot spiralized
- 1 tablespoon coconut aminos
- 1 tablespoon low sodium tamari
- 2 teaspoons toasted sesame oil.
- 2 tablespoons finely chopped cilantro.
- 1 tablespoon black sesame seeds
Instructions
- Separate the scallions into greens and whites. Cut the green parts into 1 cm pieces and mince the white parts.
- Mix the tahini or peanut butter with 1/2 cup warm water and set aside. The peanut butter or tahini will dissolve into the water gradually, while you continue with the rest of the prep.
- Heat the oil in a large wok or skillet until almost smoking and add in the garlic, ginger and the scallion whites and cook until fragrant and slightly darker. This takes about 2 minutes.
- Add in the red pepper flakes and the pasta, zucchini and carrots and stir well for 3 minutes. This allows the vegetables to soften and absorb the flavors.
- Add in the tahini or peanut butter mixture, the coconut aminos and the tamari and mix well. Stir in the scallions reserving about 1 tablespoon to garnish. Allow the noodles to cook for about 2 more minutes. Stir in the sesame oil, and the chopped cilantro.
- Sprinkle with the black sesame seeds.