I just made these noodles for lunch and the bowl is completely gone, thanks to me and my 3 girls. I am so happy to have found this recipe, it is a perfect side to grilled chicken, great for packing in my girls lunch, and I’m sure it will be a great midnight snack for me if there are ever any leftovers!
I found the recipe on DinnerCakes, but added a few ingredients to the recipe to suit my taste (I wanted it a bit sweeter and thought it needed some acid) by adding peas, juice from 1 clementine, and just a bit of sugar. I used Udon noodles instead of Soba–Udon is made from wheat, Soba is made from buckwheat. The Soba noodles at my local health food store were insanely expensive (8 bucks a package!) so I went with Udon. I would like to try the Soba noodles, so next time I will shop at our local Asian food store. You won’t believe how much money I have been saving by shopping there, I’m planning on posting about it one of these days.
My youngest (7 yr. old) had much fun helping me make these noodles. It was her little fingers that helped squeeze the clementine. She kept an eye on the sesame seeds while they toasted in my fry pan, stirred the sauce ingredients, and helped grate the ginger with a micro plane. She was delighted by the scent of ginger, she couldn’t believe that such an ugly root could smell so fresh and good! She was not too into the scent of garlic, though..
Sesame Chili Udon Noodles
~8 oz dried soba noodles (I used Udon)
~4 tablespoon tamari (it is a Japanese style soy sauce, sold in most grocery stores, San-J is my favorite)
~1 tablespoon sweet chili sauce (this one is my favorite, it is great for dipping egg rolls or even popcorn chicken! We keep running out of this stuff in our home.)
~1 teaspoon ginger, grated or chopped finely
~1 clove garlic; minced or pressed
~2 tablespoons sugar (I used rapadura)
~Juice of 1 clementine (or tangerine or orange)
~1/2 cup peas, cooked and cooled
~Toasted Sesame Seeds (heat in dry pan until golden, or buy them already toasted in ethnic foods section of the grocery store)
Boil noodles in salted water per the instructions; probably 6-8 minutes. While the noodles are boiling, mix tamari, chili sauce, ginger, garlic and sugar together. When the noodles are ready, strain, transfer to a bowl and mix together with the sauce one spoonful at a time until you get your desired sauciness. Taste as you go, the mixture is quite salty and I did not use all of it. Add clementine juice and peas. Toss. Serve (hot or cold), sprinkle with sesame seeds and enjoy!