Easy Sesame Noodles, Solo
Budget friendly, simple, delicious.
Your choice of broth influences the flavor- so pick a favorite light tasting broth. If you cannot do sesame, try peanut or even sunflower butter and use chili oil. I'm allergic to soy so I do not use soy sauce, but if you do, you could certainly add a dash.
For one serving you'll need:
1 cup cooked Tinkyada White Rice Spaghetti noodles
1 cup hot broth
1 tablespoon toasted sesame tahini
1 teaspoon raw agave nectar
2 teaspoons rice vinegar
1 tablespoon light olive oil
1 teaspoon toasted sesame oil- or hot chili oil if you like heat
Pinch cayenne or hot curry powder, to taste
1 garlic clove, minced
2 tablespoons sea vegetables, such as arame, wakame, etc
1 small carrot, shaved pieces
1 spring onion or scallion, sliced
1 small dash of coconut milk, or soy milk
Washed baby salad greens
Sea salt and ground pepper, to taste
Warm up and soften the cooked noodles by briefly soaking them in freshly boiled hot water (if you just cooked the noodles, omit this step).
Drain the noodles and pour into a warmed soup bowl. Cover with a plate to keep warm.
To the hot broth add: tahini, agave, rice vinegar, sesame oil, spices and garlic. Whisk to combine.
Pour into a small soup pot and add the sea vegetables, carrot and scallion. Heat through until the sea vegetables are cooked.
Add a small dash of coconut milk, if you like. I'm currently avoiding coconut milk so I used plain hemp milk and it was delicious.
To the noodles- add some baby greens. Pour the soup over the noodles and greens. Season with sea salt and pepper, to taste.
Grab your spoon- and chopsticks. You know what to do next.