Chinese Cold Sesame Noodles
Servings: 3
Ingredients
For the mushrooms and noodles
- 1 tbsp olive oil
- 8 oz baby bella mushrooms sliced, sub shiitake or portobello
- salt and pepper to taste
- 1 cup water
- 6 oz spaghetti sub long noodles of your choice
For the sauce
- 2 tbsp vegetable oil
- 1 tsp red chili flakes reduce if you're sensitive to heat!
- 1/2 tsp sesame seeds optional
- 4 garlic cloves minced
- 1/4 tsp black pepper
- 1/4 tsp white pepper sub more black pepper
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar sub Chinese black vinegar
- 1 tbsp sugar
For the toppings
- 1 large carrot cut into thin matchsticks
- 1 red bell pepper cut into matchsticks
- 3 TBSP peanuts chopped, optional for garnish
- 2 green onions sliced
- 1 tbsp sesame oil
Instructions
- Prepare the mushrooms. Heat the olive oil in a skillet over medium heat. Add the mushrooms, salt, and pepper and cook stirring frequently for 8-10 minutes until the mushrooms have browned and reduced in size. Set aside.
- Cook the pasta according to the package until al dente. Rinse the cooked pasta in cold water and set aside.
- Make the sauce. Heat the vegetable oil in a small skillet or saucepan over medium-high heat until the oil is shimmering and hot. Remove the pan from the heat and add the chili flakes and sesame seeds. Swirl or stir until it stops sizzling, about 15 seconds, then set aside to cool for about 5 minutes. (If you have chili crisp/chili oil, you can skip this step and use 2 TBSP of that instead).
- Pour the chili oil into a mixing bowl and add the garlic, black pepper, white pepper, soy sauce, vinegar, and sugar. Mix well until everything is combined. Add the noodles (rinse with water again if they are stuck together), carrot, bell pepper, and mushrooms and toss until everything is lightly coated. Divide the noodles between three meal prep containers and top with green onions and peanuts. That's it!