Sesame Noodles with Napa Cabbage
Servings: 6
Ingredients
- Kosher salt
- 5 tablespoons soy sauce, tamari or coconut aminos
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons packed brown sugar (dark or light) or coconut sugar
- 1 tablespoon toasted sesame oil
- 1/4 cup avocado oil, grapeseed or other neutral oil
- 5 teaspoons sesame seeds, black or white
- 1 teaspoon red pepper flakes
- 10 scallions, sliced thin
- 1 head Napa cabbage, halved lengthwise and sliced very thin
- 3 carrots, grated
- 1 red pepper, julienned
- 10 ounces udon noodles
Instructions
- Bring a large pot of salted water to a boil.
- In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil.
- In a large skillet over medium heat, warm the oil. Add the sesame seeds and red pepper flakes. Cook until the pepper flakes become fragrant and the seeds start to brown, about 3 to 5 minutes. Take the skillet off the heat and stir in the scallions and the soy sauce mixture.
- Place the sliced vegetables in a colander in the sink.
- Cook the noodles until al dente by following the package instructions. Once the noodles are done cooking, drain them over the vegetables in the colander.
- Heat the sauce in the skillet up to a simmer. Add the drained noodles and vegetables back to the skillet with the sauce and stir well to combine. Keep the skillet over the lowest heat while combining the ingredients to keep everything warm.