My blog is backed up with recipes, LA Family activities, park recommendations, and even a “How to Paint Stripes on Your Ceiling Tutorial” that I need to post but since my in-laws left my kids have been glued to my side. Hell, they’re glued to my side, front, and back (including the older one who is sitting behind me in this small chair at my desk, like, right NOW.) about 12 hours of the day. 2 hours are devoted solely to cleaning up the mess left by the Bea-dozer and trying to catch a Real Housewives or Shahs of Sunset episode here & there. Still, knowing this special time at home with them is so fleeting, I really don’t want to keep pushing them away so I can sit here typing a blog even though it’s such a fun outlet for me. The kids are so silly, inquisitive, entertaining (oh yeah, and infuriating) that I want to be here for all (ahem, most) of it.
Anyway, I’d planned on doing my Easter post but *someone* took the camera to an all-night shoot so I’ll do these easy, oh so yummy sesame noodles instead! These are great for when you’re in a pinch (as I am every other night or so…).
You prolly have all these ingredients:
12 oz thin noodles (I used whole wheat spaghetti but you can use soba or another kind of Asian noodle or whatever you like)
1/4 c soy sauce
2 TBSP sugar (or maple syrup)
4 cloves garlic, minced
2 TBSP rice vinegar
3 TBSP pure sesame oil
1/2 tsp hot chili oil
4 TBSP canola or vegetable oil
4 green onions, sliced thin
NOTE: if you don’t have all these ingredients, go and get them! You should be able to find them at your regular grocery store in the Asian aisle. Even if you are put off by buying all these ingredients for a supposedly simple dish, you’ll be glad you have them as I promise, you’ll make these noodles like once a week until time immemorial. Trust me!
Holy cow – look it how much soy sauce I bought! I go through this stuff crazy fast.
This dish is really easy! I make these once a week or so for the girls and then I eat half of them, from a standing position behind the counter. They’re not going to trick me into sitting down with them so that the second my bum hits the chair they ask me for something. Fool me once…shame on me, fool me twice, well, you & G.W.Bush know the rest.
1. Set some water to boil.
2. Whisk together the dressing/sauce ingredients.
Taste the sauce & adjust any ingredients to your liking. For instance, if you like it spicier you might want to add more hot chili oil. Or if you like it sweeter, more sugar.
3. Add your noodles to the water.
4. Slice your green onions.
5. Drain your noodles. Really shake them & try to get the water out by tossing them in the air gently a few times.
6. Return noodles to pot and drizzle about 3/4ths of the sauce over the noodles & toss. I reserve about 1/4th of the sauce to drizzle over each person’s bowl when serving. Add green onions & toss. Unless you find it painful to watch your kids pick out each and every green onion. Then just hold those back for your bowl.
Yes, it’s 6PM here in Santa Monica. Love it when summer’s on its way!
I swear, we DO own a hairbrush!
Maddie’s name this week was “Furten” (rhymes with “curtain”) but today it’s “Caston.”
- 12 oz thin noodles (spaghetti, Asian noodles etc.)
- ¼ c soy sauce
- 2 TBSP sugar (or maple syrup)
- 4 cloves garlic, minced
- 2 TBSP rice vinegar
- 3 TBSP pure sesame oil
- ½ tsp hot chili oil
- 4 TBSP canola or vegetable oil
- 4 green onions, sliced thin
- Set some water to boil.
- Whisk together the dressing/sauce ingredients.
- Taste the sauce & adjust any ingredients to your liking. For instance, if you like it spicier you might want to add more hot chili oil. Or if you like it sweeter, more sugar.
- Add your noodles to the water.
- Slice your green onions.
- Drain your noodles. Really shake them & try to get the water out by tossing them in the air gently a few times.
- Return noodles to pot and drizzle about ¾ths of the sauce over the noodles & toss. I reserve about ¼th of the sauce to drizzle over each person’s bowl when serving. Add green onions & toss. If you find it painful to watch your kids pick out each and every green onion, hold those back for YOUR bowl.
Source: The Pioneer Woman