Restaurant-style sesame noodles
April 30, 2017 at 9:58 pm (Alma's faves, B plus (3.5 stars, like a lot), Chinese, Derek's faves, Monthly menu plan: dinner, Pasta, Sauce/dressing, Tofu, Website / blog) (preschooler-approved, toddler-approved)
I already have two sesame noodle recipes on my blog. The first recipe is from Madhur Jaffrey’s World of the East cookbook, and uses tahini. The second recipe is from Nancie McDermott’s Quick and Easy Chinese cookbook, and uses peanut butter. But lately we haven’t been making either of these recipes. Instead we’ve been making a version of the takeout-style sesame noodles recipe from Sam Sifton on the New York Times website. It uses both tahini and peanut butter. It’s clearly the winner. We make a whole meal out of it by adding pan-fried tofu, steamed broccoli, toasted sesame seeds, and various raw veggies. The last few times we’ve made this for dinner, Alma has scarfed it up. We just have to be careful not to make the sauce too spicy for her.
The captious vegetarian 