Asian Inspired Cilantro Noodles

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   This was adapted to be pantry-friendly for me, but its flexibleuse fresh peppers, fresh chow mien noodles, more herbs, add onions, its still great.

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   Do increase the amount of sauce if you want to serve this with whole wheat pasta or soba.

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   Theyre much drier and need a stronger sauce to balance.

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   Pasta:

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   Boil noodles and cook al dente.

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   Toss with sesame oil to coat and set aside to cool.

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   Sauce:

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   I make this with my immersion blender, using the measuring cup it came with.

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   A food processor or blender would work as well.

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    Peel the fiddly cilantro leaves from the stalks; one cup is about a half bunch from the produce section.

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    Grate the peeled ginger with a rasp (or use jarred minced ginger).

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    Add all liquid ingredients and blend to a loose sauce; it should be runnier than pesto and VERY fragrant.

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    Add more of any ingredient to taste, or broth if needed to thin out the sauce.

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    Toss with the cooked noodles.

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    Served warm or cool.

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    Great as a side with grilled meat and stir-fried veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.