Thai Sesame Noodles
12 oz. soba noodles
1- baby bok choy, chopped
Handful of bean sprouts
1 red bell pepper, julienned
1-daikon radish, julienned
5-8 mushrooms, sliced
1 thumb-size piece ginger, grated or finely chopped
3 cloves garlic, minced
3-4 tbsp. sesame seeds
1-2 sliced green onions
a handful fresh basil
1/4 cup fresh-squeezed lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. fish sauce
1/2 tsp. shrimp paste (or sub anchovy paste)
2-3 tsp. sugar, to taste (can sub honey)
1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili
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Boil noodles until ‘ad dente’. Drain. Add some oil to prevent sticking.
Place sesame seeds in a dry frying pan over medium-high heat. Stir until seeds turn light golden brown. Transfer to a bowl to cool.
Stir together all ‘Sauce’ ingredients with a fork or whisk in a small mixing bowl until shrimp paste and sugar dissolve. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle 1-2 tbsp. oil into pan, then add the ginger, garlic and crushed red pepper.
Add the red pepper , bok choy, carrot, and mushrooms. Stir-fry 2 more minutes, or until mushrooms are cooked.
Add noodles and pour over the sauce you made. Stir-fry 1-2 minutes using a turning/tossing motion (almost like tossing a salad) to combine everything together.
Remove from heat. Add bean sprouts and daikon radish. Sprinkle over 2/3 of the toasted sesame seeds and toss again. Now taste-test for salt and spice. If too salty for your taste, add another Tbsp. of lime juice. If not salty or flavorful enough, add a sprinkling of fish sauce. Add more chili for more heat. (Note: it’s okay if they’re a little on the salty side, as you will be serving them with more fresh lime).
To serve, plate up the noodles, adding a finally sprinkling of sesame seeds to each portion. Top with green onion, fresh basil, and lime wedges (to be squeezed over before eaten). Serve Thai Chili Sauce on the side for those who like it spicy, and ENJOY!