We have been loving sesame oil dishes lately!  It’s a great way to get healthy fat in your diet and give your food fantastic flavour.
I found this recipe on foodgawker.com, one of my favourite websites to just browse through.  It’s like pinterest, but just with food.  There are some really cool recipes on there!
The original recipe called for soba noodles, which in my humble opinion are gross and overpriced, so I used brown rice udon noodles instead.  I also added a ton of veggies and some cashews and tweeked the sauce a bit. It was a hit! We will definitely be having this again! I think that the sauce would be super good to add to any stirfry or put on rice, too!

Udon and Veggie Ginger Thai

  • Udon noodles (2 servings– about 200g)
  • Sesame oil– 1 tsp
  • Green onion- 2 stalks
  • Ginger, minced– 1 Tbsp
  • Garlic, minced– 1 clove
  • Cilantro, rubbed– 1 tsp
  • Red pepper flakes– 1/4 tsp
  • Soy sauce or aminos– 1 Tbsp
  • Rice vinegar– 1 Tbsp
  • Honey– 1 Tbsp
  • Salt and pepper– to taste
  • Cashews, chopped– 1/4 cup
  • Chopped veggies– 3-4 cups (I used 1 small zucchini, 1/2 yellow squash, 2 julienned carrots, and snow peas. Water chestnuts, mushrooms, peppers, or bamboo shoots would be awesome too!)
Bring water in a medium saucepan to a boil, then add noodles and cook according to directions.  In the meantime, heat oil in a skillet.  Cook the ginger and garlic until tender/browned. Add vegetables and cashews.  In a small bowl, combine remaining ingredients and then pour over veggies once tender and noodles are done.  Drain noodles and add to skillet, stirring to combine.  Serve hot, with additional cilantro and cashews for garnish if desired.