HOW TO: Make Vegan Sesame Spinach Noodles To Celebrate Chinese New Year
by Marni Fogelson-Teel, 02/10/13
Chinese New Year, which takes place this year on February 10th, is a great excuse for adding some Chinese dishes to your repertoire. And while Chinese food has often gotten a bad rap in this country for its heavy sauces and heavily fried menu offerings, this kid-friendly twist on a traditional dish is healthy and filling. Long noodles are customary Chinese New Year fare, symbolizing longevity. The sesame seeds added to the sauce and used as a topping are high in calcium (and also symbolize abundance in Chinese culture), and the creamy, yummy sauce sneakily incorporates over a cup of spinach! You can top these sesame noodles with carrots and cucumbers, as I have shown, or feel free to add some of your family's favorite steamed veggies. Serve alongside tofu lettuce wraps for an easy, veg-friendly Chinese New Year celebration. Read on for a tasty vegetarian noodle dish honoring Chinese New Year, and find one page instructions here.
1. Gather the ingredients.
- 12 oz long noodles (we used organic whole wheat spaghetti, but you can also use linguini, rice noodles, etc)
- 2 garlic cloves, minced
- 1 Tbsp minced ginger
- 1 Tbsp plus 1 tsp sesame oil, divided
- 1/2 cup creamy peanut butter
- 2 Tbsp rice wine vinegar
- 3 Tbsp tamari or soy sauce
- 1 Tbsp sesame seeds
- juice of 1/2 lime
- 1/2 Tbsp brown sugar
- 1 1/2 cups spinach
- 4-6 Tbsp water
For topping:
- 2 scallions, thinly sliced
- 2 Tbsp toasted sesame seeds
- Veggies, such as shredded carrots, julienned cucumbers, steamed broccoli, etc
2. Cook the noodles.
Bring a pot of water to a boil and cook the noodles according to package directions until al dente. Drain and rinse well with cold water. Put the noodles into a large bowl and toss with 1 Tbsp sesame oil to prevent noodles from sticking together. Cover the bowl with plastic wrap and refrigerate for about 15 minutes.
3. Sauté the garlic and ginger.
Meanwhile, heat 1 tsp sesame oil in a small pan over medium heat. Add the garlic and ginger and sauté for 3-4 minutes, being careful not to burn them. Turn off the heat and set the pan aside for a few minutes.
