Provider Farm

From our fields, for your family

Garlic sesame noodles

This recipe is really delicious, quick and versatile for any season of your CSA share. In the spring, top with snap peas, garlic scapes, and broccoli. In the summer, serve it with raw veggies, sliced cucumbers and carrots and if it's not too hot, some stir fried zucchini. In the fall, top with a quick broccoli, pepper, and kale stir fry. Add tofu or whatever meats you prefer.
  • 3/4 pound dried rice noodles
  • 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
  • 2 tablespoons Chinese sesame paste or tahini
  • 1 tablespoon smooth peanut butter
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons Chinese rice vinegar
  • 1 tablespoon granulated or brown sugar
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic (from 1 medium-large clove)
  • Chili-garlic paste, to taste
  • 1/2 cup roasted salted peanuts, roughly chopped
  • A handful of chopped fresh herbs, such as mint and cilantro, for garnish
  • Any combination of fresh thinly sliced vegetables (cucumbers,radishes, carrots, etc.) or sauteed vegetables, tofu or meat for topping

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
Toss sauce with cold noodles.
Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of vegetables of your choice. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.