The upside to having an almost untouched left-over dish is that I can serve it to guests the next night without too much guilt. The Sesame Ginger Noodles complemented nicely the Mediterranean Kebabs I made from a recipe from Hooked on Heat. I also served a small spring mix salad but it was totally unnecessary since the noodle dish was full of veggies.
I was worried that my FIL wouldn’t enjoy the meal due to a somewhat exotic flavoring, but he had two servings so it must have been alright. Of course when you’re serving a leftover the very next night, you run the risk of your child (the only one who touched the noodles on Sunday) commenting, “What? These noodles again?”
Sesame Ginger Noodles
12 oz egg noodles, lo-mein noodles or angle hair pasta
1 cup of snow peas, sliced diagonally
1 cup of carrots, cut into match sticks
2 scallions, shredded
1/2 cup of cilantro, chopped
1 inch of fresh ginger
1 small clove of garlic
2 tsp of light soy sauce
2 tsp of sesame oil
1 tbsp of sunflower oil
1 tbsp of toasted sesame seeds
Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 3 minutes. Add the snow peas and carrots for 1 minute. Immediately drain, rinse with cold water and drain again. The snow peas and carrots should be just tender. You can blanch them separately.Add the soy sauce, sesame oil, sunflower oil in a large sized bowl. Grate ginger (use less ginger if you want it less spicy) and garlic into the mix and whisk. Add the noodles, snow peas, carrots, cilantro, parsley, and scallion to the soy sauce mixture and toss. Sprinkle the sesame seeds just before serving. This can be served cold or at room temperature.
*I have modified the original recipe from Hooked On Heat in blue. Also the word kebab makes me think of meat on a stick. These are really croquettes. The picture on the website looks small but in order to make 8-10 as called for in the original recipe, my croquettes were the size of small hamburger patties.
- 1 lb lean ground chicken (I used turkey)
- 1 medium onion, finely chopped (I would use a small next time)
- a handful of fresh parsley, finely chopped
- a handful of fresh coriander (cilantro) leaves, finely chopped
- 2-3 large garlic cloves, finely chopped
- 1/2 tsp red chilli powder (I used 1/4 tsp which was better for Soso’s palate)
- 1 tsp cumin powder
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 egg, beaten
- 2-3 tbsp bread crumbs
- salt, to taste
- Mix all the ingredients in a large bowl to incorporate well. Form into kebabs and grill till done on both sides.
*To grill in an indoor oven, heat oven to 375 degrees and grill for 20-25 minutes till done, turning once in between. (I broiled the patties to cut down on cooking time, about 10-12 minutes. Smaller croquettes would take even less time)