These noodles will always and forever be a family favorite. They are also great to take to potlucks (when that happens again) and picnics.
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 Optional: Edamame, diced red pepper, other veggies
Wisk liquids and sugar together until the sugar is melted. Toss with noodles. Add sesame seeds and any other optional veggies. Chill.
1/4 cup toasted sesame seeds (optional)
1 lb thin spaghetti noodles
3 cups edamame beans
1 tsp olive oil
1/4 cup soy sauce or Bragg’s
1/4 cup toasted sesame oil
3 T hot chili oil
3 T balsamic vinegar
3 T brown sugar
Boil water for pasta with olive oil. Cook pasta and edamame per directions until al dente. Drain. While pasta is cooking, mix all remaining ingredients except sesame seeds and beans, and wisk together. After pasta is ready, toss the noodles and beans in the sauce mix. Chill if desired. Add sesame seeds just before serving.