Sunday, May 1, 2011
Sesame Noodles with Asparagus Tips
This tasty recipe from Deborah Madison's Vegetarian Cooking for Everyone was easy to make, and had sweet and spicy flavors, as well as a host of textures. A marinade was prepared with sesame oil, Worcheshire sauce, balsamic vinegar, brown sugar, salt, ginger, garlic and cilantro. This was tossed with noodles, sliced scallion, sesame seeds, and asparagus. We strayed a bit from the recipe as written, as we did not have chili oil, and I used regular egg noodles, rather than thin Chinese egg nooodles. We had this on Thursday night while it was still warm, but it was also good as cold leftovers on Saturday. We still have a bit left which we will finish up today for lunch.