Sesame Egg Noodles
Sesame Egg Noodles with a kick of garlic, ginger and tahini paste, and loaded with carrots and spring onions, a delicious Asian recipe that is ready in about 15 minutes. The quickest and easiest vegetarian side dish for busy families, these noodles are easy to make, and so flavourful, much better than your regular take-away.
Servings: 3 people
Calories: 232kcal
Ingredients
- 3 nests of egg noodles
- 1 carrot
- 2 spring onions
- 2 garlic cloves
- 1 teaspoon ginger paste
- 2 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoon Tahini paste
- 1 tablespoon dark soy sauce
- 2 tablespoon light soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon light brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon chopped fresh parsley
Instructions
- Boil the noodles according to the packet instructions. When ready, drain the water and set aside.
- In a wok or large pan, heat up the vegetable oil.
- Grate the carrot, peel and chop the garlic and chop the spring onions.
- Add them to the wok, and quickly stir for about 30 seconds.
- Mix the soy sauces, tahini paste, sesame oil and rice vinegar, then add them to the wok.
- Keep stiring for about a minute, then add the cooked noodles and mix well.
- Remove from the heat, add the chopped parsley and sesame seeds, and serve hot.
Video
Notes
- You can double up the amount of sauce used if you like soupier noodles, I prefer the egg noodles a bit drier, so they can be served with a good stir fry like chicken and cashew stir fry.
- You can use any other noodles if you wish, not just egg noodles, instant noodles can be used to, just throw away any of the packets of oil and powder mix they come with, we don't need them for this recipe.
Nutrition
Calories: 232kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 1033mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5375IU | Vitamin C: 7.5mg | Calcium: 79mg | Iron: 1.8mg