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*Inspired by Aggie Mae's Sesame Noodle Pasta Salad
This pasta was first introduced to me when I was completing my undergraduate degree. Twice a week I was employed at the Lansing City Market by the vendor Sweet Seasons Orchard. Across the way, another vendor Aggie Mae’s Bakery served fresh coffee and other bakery items.
One morning as I waited for my latte, an employee was placing a large serving dish of sesame noodle salad into the display case. The dark noodles glistened under the florescent lighting in the deli case. I asked her what the ingredients were and decided I would give it a shot. I purchased a small amount and planned on eating it for lunch that day.
When lunch time came around, I was pleasantly surprised by how delicious this simple spaghetti pasta was. Up until this point, I had never tried or used toasted sesame oil, which is now a staple ingredient in many of my recipes.
Toasted sesame oil brings a very distinguished roasted flavor to whatever it is being used in. It is often used as a condiment or finishing oil which differs from the untoasted sesame oil that is often used for cooking. The two oils have very different flavors and uses. The rich nutty flavor makes toasted sesame oil ideal for cold salads and is often used as a flavoring condiment in many Asian style recipes.
After devouring the small portion I purchased from Aggie Mae’s Bakery, I knew I wanted to make this dish at home. I had a basic idea of what ingredients to use but I had no idea where to purchase the famous toasted sesame oil. Upon finding it at my local health food store and later at a local oriental mart, I went back to my kitchen, started to play with different spices and revamped the delectable dish I had eaten for lunch earlier.
Start off by bringing a medium to large saucepan of water to a boil. Cook your spaghetti noodles according to the instructions on the package while you prepare your sauce. Don’t forget to set your timer!
Toss the noodles into a bowl and drizzle the dressing over the top. Stir in the dressing to cover all of the noodles and sprinkle red pepper flakes and sesame seeds throughout the dish.
I keep this pasta in the refrigerator for up to 7 days. The noodles will soak up the liquid as time goes on. If more dressing is needed, add small amounts of water and stir until the noodles and sauce moisten up.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.