Having looked at and tried many variations on sesame noodles and various vegetables, I decided to put together a recipe that was the best of them all and something that almost any diet could include. With so many options, there is not just one place I can give credit to for this recipe, and it is completely open for you to substitute your favorite flavors into it. In this particular version, I used gluten-free noodles and soy sauce along with sugar snap peas to give it a little sweet taste, but you could use regular or whole wheat noodles and any combination of vegetables that suits your fancy. If you like spicier, add more crushed red pepper or a dash of your favorite hot sauce or paste to the dressing. I hope you enjoy looking at it as much as I did eating it! Happy New Year!
Recipe – Serves 6
- 1 pound gluten-free spaghetti
- ½ cup reduced-sodium, gluten-free soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 2 tablespoons rice-wine vinegar
- ¾ teaspoon crushed red pepper
- 1 bunch scallions, sliced, divided
- ¼ cup chopped fresh cilantro, divided
- 4 cups sugar snap peas, trimmed and sliced on the bias
- 1 medium red bell pepper, thinly sliced
- 1 tablespoon toasted sesame seeds (or more to taste)
- Bring a large pot of water to a boil and cook spaghetti until just tender, 9-11 minutes. Drain and rinse under cold water.
- To prepare sauce, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, ¼ cup scallions and 2 tablespoons of cilantro. Add noodles, sugar snap peas and bell pepper; toss to coat.
- To serve, garnish with sesame seeds and the remaining scallions and cilantro.