Sometimes I suprise even myself. I have a tendency to “experiment” in the kitchen. I like to try new recipes, and I like to make substitutions to make it as
tasteless low-fat as possible. So whenever my husband finds out I am making something new, he secretly cringes and makes a mental note to pick up a hamburger later. He would deny this of course. But every once in a while, I’ll make something that is delicious. and we’re usually both pretty surprised. This was one of those evenings… homemade egg rolls and asian noodle salad. I’ve watched the egg rolls being made once before and I’ve made similar things to the asian salad, so I wasn’t totally in the dark. But still, when left to my own devices in the kitchen, you just never know what ‘cha gonna get. but sometimes i get lucky. take that as you will.
Anyway, back to dinner….
Honey Soy dressing:
1/4 cup corn oil I didn’t have corn oil, so used canola. not sure if this was a good idea, it was a little greasy
3 tablespoons sesame oil
1/4 teaspoon crushed dried red pepper flakes I used chilli powder per another recipe
3 tablespoons honey
2 tablespoons soy sauce
8 ounces vermicelli or thin spaghetti I accidently bought regular spaghetti
1/2 cup coarsely chopped cilantro I used fresh basil – to taste, instead
1/4 cup chopped roasted peanuts omitted b/c my son and I are allergic
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 tablespoon toasted sesame seeds
leftover chicken, cut into bite-sized pieces did not use chicken since I had chicken in the egg rolls
Cook the pasta in a large pot of salted boiling water, according to package directions. Drain but do not rinse.
While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper flakes, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.
Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
When ready to serve, mix in the cilantro or basil,
peanuts, green onions, bell pepper (and chicken, if desired). Garnish with toasted sesame seeds. Makes 4-8 servings.
6 thoughts on “Sesame Noodles and Baked Egg Rolls”
That looks so good. I bet my daughter would love this.
Hope you have a great weekend.
These are certainly a stroke of genius! That'll teach the husband not to question your cooking prowess.
That does look good! I love eggrolls and would have never thought to make them myself. Much healthier.
YUM! I love egg rolls but I always fry ours…. I need to try this out1
Just wondered why the sesame noodles were served cold. The recipe sounds just like the noodle dish I usually order from our favorite Chinese take out place but it’s always hot.
I’m not sure why the original recipe source said to chill…maybe so the flavors could really “marry”. However, I don’t see why it couldn’t be served hot or cold.