• Slam-Dunk Sesame Noodles

  • 1/4 cup sesame seeds
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  • 1/4 cup sesame seeds
    8 ounces angel-hair noodles
    1/2 cup olive oil
    6 cloves garlic, minced
    5 stalks celery, cut at an angle into thin strips
    2 large carrots, cut into matchsticks
    1 teaspoon sugar
    1 teaspoon sea salt
    1/2 head cabbage, cut into thin strips
    1/2 cup chopped cilantro and green onion
    1 teaspoon toasted sesame oil
    1/4 cup soy sauce, or more to taste
    Black pepper, to taste
    In a large skillet or wok, toast the sesame seeds over medium heat, stirring constantly, until they turn golden and give off an aroma. Remove from pan and set aside. Cook the noodles according to package directions. Drain and place in a large bowl.
    Heat about 3 tablespoons of the olive oil in a skillet or wok. Add a third of the garlic and half each of the celery, carrots, sugar and salt. Cook, stirring constantly, until vegetables are bright and crisp. Remove from pan and add to bowl with noodles. Repeat process of sauteing vegetables in oil and garlic, adding sugar and salt. Finish by sauteing the cabbage.
    Toss cooked vegetables with noodles. Add the cilantro and green onions, sesame oil, soy sauce, toasted sesame seeds and black pepper, to taste. Toss again until ingredients are well-mixed. Taste and, if desired, add more soy sauce.
    Makes 8 servings for a top-notch pre-game meal.
    — Recipe from Cynthia Lair and Scott Murdoch, authors of "Feeding the Young Athlete."
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