Today’s sesame and ginger noodles is a simple mid-week supper recipe, which came about due to a serious bout of laziness on my part. I could not be bothered to go shopping and had to therefore ransack my cupboards in search of food stuffs I could throw together for a quick dinner.
I tried to make this dish with two types of rice noodles and with buckwheat soba since and although still delicious, I wasn’t very keen on the texture these noodles brought to the dish. They tended to stick together and that aspect didn’t work very well with a creamy (as opposed to an oil-based) sauce. Wholemeal spaghetti, on the other hand, has a smooth and slick surface and it worked a treat! So as odd as it may seem, I would recommend using dried spaghetti instead of Asian-style noodles with this Asian-inspired ginger and sesame sauce. Trust me, it simply works better and there is no harm in getting different cuisines acquainted with each other, is there?
4 tsp finely grated ginger 1 large garlic clove, finely grated 1 tbsp rice vinegar or lime juice 4 tbsp / 60 ml / ¼ cup light, hulled, tahini 2 tbsp / 30 ml tamari or soy sauce 2 tsp maple syrup 1-2 tbsp / 15-30 ml water, to thin
