Food & Drink Magazine


By Chocolateandoranges
I've been inspired by all the various asian noodle recipes I've seen popping up lately so I decided to give my own a try.  I used whole wheat spaghetti for the noodles and a mix of frozen edamame, cascadian farms thai stir fry frozen veggie mix, and fresh red cabbage for the veggies.   
For the sauce I had a mixture of vinegars, oils, and condiments to choose from and struggled to come up with the best combo.  I ended up doing 3 parts rice wine vinegar to 3 parts tahini to 1 part sesame oil to 1 part honey plus sriracha and red pepper flakes to taste.  This came out okay but I think I'd make a few changes next time.  For one, the sesame oil seemed kind of redundant with the tahini and I'd either leave it out or maybe try a different oil.  Also, while I like rice wine vinegar it's a very strong flavor so I might try apple cider vinegar (which I saw in some other recipes) for a different taste.  I added the honey at the last minute and I'm glad I did - some sweetness helps to balance out the vinegar.
I'm going to keep experimenting with the theme.  I'm also interested in a sauce that will be good cold -if I can find a sauce I really love this would be great as a cold dinner on hot summer days or a lunch on days I might not have easy access to a microwave.  Anyone have suggestions?

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