After work today, I headed to Wholefoods to pick up a few things for dinner for the family. On the way there I planned my meal & decided to prepare a pan-fried chicken with breadcrumbs, sauteé some summer squash with onions and prepare some sesame noodles. Just thinking about it got me excited to cook it especially the sesame noodles, which I have been craving for days.

So I get to Wholefoods, gather my necessary ingredients then I get a call from Suite Suzy just as I was walking to the check out counter. She was calling to a) let me know she was taking Boobah (Olivia) to track & b) break the news that the power was out in my neighborhood. Now I am like shit, what about my fabulous meal!?!?!?

After some quick thinking, I decided to get some fresh prepared green salads & changed my meal plan to cook over the weekend.

45 minutes later, I arrive at my powerless home & jumped into some comfy clothes & waited patiently for the family to arrive home & the power to come back on. I found it very strange to be sitting in total silence waiting for something to happen.

1½ hours later the power came back on & I had like 49 minutes before the family arrived home. So now my mind was back on dinner and I decided to at least make my sesame noodles as light side. Now I am energized cuz I knew they were going to be delicious & I was looking forward to capturing an image.

Bygbaby.com Mindspill

To cut to the chase, this quick dish only takes about 15 minutes to prepare & for 10 of that you are waiting for the noodles to cook!

Ingredients:

  • Spaghetti or Angel Hair Pasta
  • Toasted Sesame Oil
  • Balsamic Vinegar
  • Smooth Peanut Butter
  • Green Onion
  • Sesame Seeds
  • Honey
  • Sea Salt
  • Pepper

The Jump Off:

  • Cook your pasta to al-dente (for 9 – 10 minutes max)
  • In a large mixing bowl add 2 teaspoons of honey, 3 tablespoons of sesame oil, 2 tablespoons of peanut butter , a couple drops of honey, a few dashes of balsamic vinegar & mix well
  • Stir in 2 chopped onions to the wonderfully aromatic dressing
  • Once noodles are al-dente cool them under cold running water, drain well & mix into dressing
  • Toss noodles until fully coated and add salt & pepper to taste
  • Chill for 30 minutes (the dish not you!) & serve

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Back to Me:
I love to eat these noodles with some type of spicy chicken but can also enjoy these for a stand-alone meal like tomorrow for lunch. Lastly, sesame oil is one of my favorites to add to salads & marinades. I think I really got hooked on it when I got into Japanese cuisine.
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Sesame Background:
Cultivated for its seeds since ancient times, found chiefly in the tropics of Africa and Asia. Sesame seeds, also called bennes (Nigerian in origin) or gingellies, are black or white and yield an oil that resists turning rancid. The oil (known also as teel oil) is used extensively in India for cooking, soap manufacture, food, and medicine and as an adulterant for olive oil. The seeds are also popularly added to cookies and other baked goods and are made into candy (e.g., benne cakes). Sesame was introduced to America by way of African slaves who considered the seeds lucky.

Today, benne wafers–thin cookies/crackers made with sesame seeds–are closely associated with Low Country cooking, a style of cooking centered in Charleston, South Carolina. And they’re often served at Kwanza.