Super Easy Vegan Sesame Noodles
Photo by D. Sharon Pruitt
1 lb thin spaghetti noodles (cooked al dente and rinsed in cold water, drained)
1/4 cup toasted sesame oil
1/4 cup soy sauce
3 tablespoons chili oil
3 tablespoons black or balsamic vinegar
3 tablespoons of brown sugar (can use raw, but it will be harder to mix in)
1/4 cup roasted sesame seeds
Wisk liquids and sugar together until sugar melted. Toss with noodles. Add sesame seeds. Chill.
So, I’ll admit that I’ve done more battering and frying this summer than is a good idea. But, it’s so tasty! Fried eggplant and fried green tomatoes were the biggest hits, so I’m going to post recipes for both in the next while. First, the tomatoes!
Image from thekitchn.com
Ingredients
3-4 green tomatoes (medium to large), sliced thinly
1 sleeve of saltines, blended to a fine powder (don’t have saltines? pretzels or corn chips will work)
1 cup flour
2 tsp salt
2 tsp ground pepper
2 cups soy milk (unsweetened, unflavored)
1/4 cup white vinegar
olive oil (NOT EVO – it smokes too fast)
Process
Place soymilk in a shallow bowl and add vinegar. Whisk until the milk thickens.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of tomato in the milk mix (both sides) and then press into the dry mix (both sides)
Cooking can be done in a pan on the stove (coat with olive oil, fry on a medium-high temp) or in the oven (oil a bar pan or cookie sheet, bake at 425*). Flip tomatoes when bottom is browned and cook on second side.
Pat dry if needed with paper towels before serving.
YUM!