Sesame Noodle Recipe: Cook Sauce & Noodles

Video Transcript

"And when it's done, I'm going to toss it over a pound of noodles. You can use any kind of noodle you want, these happen to be rice pasta noodles. A lot of people are staying away from wheat, myself included. You can find noodles made of just about anything these days, from Quinoa, from brown rice, you name it so, it all looks the same, pretty much. This looks like regular fettuccine. But I cooked it in advanced, I drained it and then I rinsed it in cold water because I'm using it as a cold salad. You can even do this the night before if you wanted to, just as long as you have a pound of noodles ready. And you could actually, this doesn't call for vegetables in this, we are going to put some scallions in it for color and for flavor, but if I was making this as a main course dish maybe instead of a side dish, I've added things like broccoli to it. Pea pods, even shredded carrots, go crazy, the more vegetables the better. But this is just basically the simple recipe. Now it's starting to cook, I don't know if you can see that but it's starting to boil which is what we want, because it's going to make it nice and thick. So you can kind of see as it cooks it's starting to get thick, there's no thickeners in this. I mean there's lots of great thickeners that we do use in cooking, especially vegan cooking like arrow root and agar agar, but it's not necessary in this recipe because the peanut butter is so thick, it will thicken on it's own. And it smells really good. Any time you've got garlic and ginger you really can't go wrong in my opinion. And if it starts to pop up in your face and you get hit in the eye you know the heat is too high so you are going to turn it down a little. And again I am just going to just taste this, make sure I've got my seasonings right. And I always recommend any time you make a sauce or a salad dressing, taste it on what it's going to go on, if you can taste it on your finger it's going to taste a certain way. But it's really different when you taste the salad dressing you are making on a leaf of lettuce, or the pasta sauce you are making on the pasta. Even when I'm making a frosting for a cake, I taste it on a tiny, tiny crumb of the cake. So I am going to taste it, umm it's really good. It's very similar to the peanut dip, I actually made in a different Expert Village episode, except this is cooked and that other dip was raw and served cold. It's gotten really, really thick, which is what we want and we are going to turn it off. Take it away from the heat because just because you turn it off, if you leave the pot there it's still going to cook."