Long time no recipe. I know. Cooking lately has been centered around our classics and favorites without much experimentation or new recipes. And it was great, we have favorite meals for a reason, right? But with the change of weather, warmer temperatures, and more daylight everything is more positive, and I’m back in the kitchen trying new combinations and recipes. I have several cookbooks full of mouth-watering recipes to try, many saved online recipes to test, and some ideas of my own for new baking and cooking adventures soon.
Today’s recipe is a result of an improvised lunch which we then repeated again and again.
The life of our fridge, freezer, and pantry goes like this. There are weeks when we go to the grocery store, search for new ingredients to try and stock our home with our favorites. Those are the weeks when our food storage places are packed with food. Then, there are weeks when we go and buy only fresh produce since we have everything else already at home. And every so often, there are days when we do an inventory of what we have that should be eaten asap. It happens that there’s a new pasta we haven’t tried yet, tahini in the back of a drawer we forgot about, or last tablespoons of sesame seeds. And that’s exactly the right time for an improvised lunch which resulted in this vegan Asian noodles.
The primary focus in this dish is on two things, the high-quality Italian noodles and the sauce. They are the main texture and flavor components of this noodles. It might seem strange to combine Italian noodles with Asian flavors, but it’s not. It goes beautifully together!
The pasta we used has a square cross-section and is rough on the surface which means the sauce sticks to it perfectly. We chose leek, carrot, and a little bit of bell pepper knowing they won’t overshadow the sauce but will add a bit of crunchiness to the whole dish.
But back to these Vegan Asian Noodles! Aren’t they mouth-watering?
Vegan Asian Noodles
- 1 medium leek
- 1 carrot
- 1/4 of bell pepper
- 2 green onions (save the green parts for garnish)
- 130 g of noodles (we used these Italian Spaghetti alla chitarra – spaghetti with a square cross section)
- 2 tablespoon of oil (e.g., sesame oil)
- 4 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 3-4 tablespoons tahini
- sesame seeds to garnish
- Bring a big pot of water to boil. Add a generous amount of salt.
- Place the noodles in the boiling water and cook according to the instructions on the package. Do not overcook!
- Meanwhile, wash and cut the vegetables. Cut the leek into about 5 cm long pieces and then thinly slice. Thinly slice (or julienne cut) the carrot. And thinly slice the bell pepper and onions.
- In a small bowl whisk together the oil, soy sauce, lemon juice, and maple syrup.
- Once the noodles are half-way cooked heat a big non-stick pan on the next burner. Add the sliced vegetables to the pan and saute for a few minutes.
- Once the noodles are cooked al dente, drain them and add to the pan.
- Pour the sauce over the noodles, and add the tahini. Mix until the pasta and vegetables are well covered in the sauce.
- Divide the noodles between two bowls, and garnish with sesame seeds and leftover green parts of onions.