I pride myself on my cooking skills and experimenting with new recipes and for the most part, my extremely picky husband has been more than happy with what I serve up on the table. However, after our first year of marriage, I have been told to refrain from Asian cooking due to the numerous bouts of indigestion and discomfort my dishes have caused. As much as I love Chinese and Thai food, for some reason, I just can’t seem to make it work. But I’m no quitter and so on nights like this, when my husband is away watching the NFL Kickoff, I like to dabble a bit in the uncharted territories of my recipe collections.

Today I’m starting simple: Pioneer Woman’s Sesame Noodles. This is as basic as it gets and if I can’t do this right, I fear I’m a lost cause.


  • 12 ounces, fluid Thin Noodles, Cooked And Drained
  • 1/4 cup Soy Sauce
  • 2 Tablespoons Sugar
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1/2 teaspoon Hot Chili Oil
  • 4 Tablespoons Canola Oil
  • 4 whole Green Onions, Sliced Thin

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Overall, I am pleasantly surprised that such a simple recipe could make such a flavorful dish. It was salty, sweet and spicy and definitely quieted my carb craving. My only gripe is that it was a tad oily, which accurately reflects most chinese takeout in NYC but if you’re making it at home, it should be healthier than that. My suggestion is that when mixing all the ingredients for the sauce, you reserve the canola oil  and only add as needed after the rest of the ingredients have been mixed with the noodles. I didn’t do it this way but after struggling to keep the slippery noodles on my fork, I wish I had. Replacing chili oil with crushed chili flakes will also help. But like I said earlier, a great dish nonetheless and one that I won’t be nervous to serve at dinner.