Spicy Sesame Basil Noodles

By vealam

Ingredients

• 1 pound linguine or other egg noodle pasta, use gluten free if needed
• 3 tablespoons toasted sesame oil, divided
• 1/2 cup tahini
• 6 tablespoons soy sauce
• 1/4 cup hot chili oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced or grated
• 2 carrots, cut into matchsticks
• 4 cups mung bean sprouts
• 4 ounces mushrooms, sliced
• 8 green onions, chopped
• 1/3 cup fresh basil, chopped
• 1/2 cup roasted peanuts, roughly chopped
• sesame seeds, for topping

Details

Servings 4
Adapted from halfbakedharvest.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and rinse with cold water to stop the cooking.

In a bowl or glass measuring cup combine 2 tablespoons toasted sesame oil, the tahini, soy sauce, hot chili oil, balsamic vinegar and brown sugar.

Heat a large skillet or wok over medium high heat. Add remaining 1 tablespoon sesame oil. Add the ginger and garlic, cook about 30 seconds and then toss in the carrots, mung bean sprouts and mushrooms. Cook for 3-4 minutes or until the veggies are tender crisp.

Add the noodles and toss well until combined with the veggies and warm through, about 1-2 minutes. Remove from the heat and add in the sauce from the glass measuring cup or bowl, toss well. Add the basil, green onions and peanuts, toss again. Serve warm or at room temperature (I like this best warm!!), topped with toasted sesame seeds, hot chili oil and hot red chilies.