Back before “Blogs” were all the rage and everyone was writing one, I was an avid reader of The Pioneer Woman. I read her blog before she exploded. I didn’t stumble upon her myself, a friend shared with me that I should check out The Pioneer Woman’s blog. I did and was sold on it. I anxiously awaited each post. I laughed along with her posts about Charlie her basset hound (who just recently crossed the rainbow bridge), her kids, her hubby Marlboro Man and pokes at herself. I tried many of her recipes. I still cook many of them. If you’ve had my cinnamon rolls, well the recipe is The Pioneer Woman’s. Second runner up of her recipes that I make a LOT, is Simple Sesame Noodles. They are my go to for a party, sick friends, friends who had surgery, funeral food, and Colton’s lunch for school.
I have tweaked her recipe because it calls for a 12 ounce box of noodles. Um folks, I cannot find a 12 ounce box of noodles. Here in Virginia, they come in 16 ounces. So I had to tweak and love on it a bit. So here is how it goes down in the Ponderosa kitchen when Simple Sesame Noodles are being made.
I get out my stock pot and fill it with water. Place the pot on the stove and turn to high and bring to a boil. Once boiling add 1-2 Tablespoons for salt and add 1 box of thin spaghetti noodles. (I cheat now a days and buy the box of noodles that are already broken in half. However, if you have a box of long noodles in a box. Place the box on the edge of your counter at the half way point and break them in half. This keeps little pieces of pasta from flying around your kitchen.)
Now the race is on. I race to prep the sauce before the noodles are done! Grab a large bowl to mix the sauce and later add the noodles. So here goes my sauce, which is Pioneer woman’s tweaked. 1/2 cup soy sauce, 3 Tablespoons of sugar, 6 garlic cloves, crushed, 3-4 Tablespoons of Rice Vinegar, 5 Tablespoons canola/veggie oil, 4-5 Tablespoons Toasted Sesame Oil, 3 Tablespoons of hot water (I dip my measure cup into the pasta water, but be careful) 6 green onions sliced, and a generous squeeze of Sriracha Sauce.
Once the noodles are done cooking and drained in a colander, add them to the sauce. Using either a pasta spoon or tongs, mix the pasta into the sauce. Let sit to marry the flavors, or if hungry dig in. You can either eat hot,warm or cold. Pretend you are Goldilocks and you have your choice!
I make these noodles so much that I know the recipe by heart. If I am taking a meal to folks, I add in sliced up grilled chicken breast. It makes a great lunch or dinner. It’s not heavy and it is very flavorful.
I hope you love them as much as I do!
From the Ponderosa Kitchen to yours,
Queen of the Ponderosa ~Elizabeth~