Leftovers make putting together a fast meal a breeze. I had a bunch of leftover spaghetti noodles in my fridge and they became a tasty lunch of sesame noodles in minutes. They were the perfect thing to enjoy while I was sitting out on my porch and writing. It also worked well packed in a to go lunch on a day we were traveling. It’s filling, flavorful and provides a good dose of fresh greens. Along with fresh fruit it is a satisfying lunch or light dinner.
I used raw veggies to create a partially raw dish. You can make this all raw by using zucchini noodles or kelp noodles. It does use a bit of toasted sesame oil so it’s not oil free. You certainly could omit the oil but the toasted sesame oil is what really gives it the sesame flavor. It works best with chilled noodles so make some extra next time you’re making pasta and you’ll be all set to whip this recipe up the next day.
- 2-3 cups chilled cooked pasta
- 1-2 carrots grated
- 1 small onion diced or 3 scallions sliced
- 2 cloves garlic minced
- 2 Roma tomatoes chopped or 1 cup cherry tomatoes halved
- 2 cups spinach or kale cut thin
- ½ cup sliced mushrooms, either fresh or dried and rehydrated
- ½ cup chopped cilantro
- 1 TBL sesame seeds
- 1-2 TBL soy sauce or coconut aminoes
- 1-2 tsp toasted sesame oil
- 2 tsp brown rice vinegar
- crushed red pepper or cayenne pepper to taste
- Place noodles in a large bowl
- Add onions, garlic and carrots
- Add soy sauce, oil and vinegar and toss to coat noodles
- Add tomatoes, spinach and mushrooms and toss again
- Add sesame seeds, cilantro and pepper
- Toss and taste and adjust seasonings to your liking
I bet your family, kids and adults alike, will be happy to find these sesame noodles in their lunch boxes. Add some fresh fruit on the side and you’ll have a winner!
Be sure to take a picture of your version of the dish and share it on social media. Tag me on Instagram @foodforthesoul.opare or on Facebook at @OpareInstitute
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