My preferred pot roast recipe is this one. It creates a beautiful, flavorful gravy and softens even the toughest meats. A cast-iron Dutch oven works well for cooking it. My favorite kind of food is a one-pot dish, like this one.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- 6 cloves garlic, minced
- 6 tablespoons sugar
- 6 tablespoons safflower oil
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons chili sauce
- 6 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
- Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Reviews
Great side dish. I served the noodles with stir onion, shredded cabbage and bean sprouts, topped with green onions and cilantro. Served with the Grilled Peanut Chicken from this site. Thanks to the chef!
I added my own amounts and it came out great. Put sriracha on it.
Loved the ease of this recipe and it’s results! Like others I followed the recommendation to reduce the sugar to 3 tablespoons but I kept the oil and added freshly minced ginger, fresh spinach, and cilantro to up the health factor.
I had to make adjustments, which I dislike doing the first time trying or rating a recipe, but I just couldn’t use that much oil or sugar. We loved this recipe AFTER the adjustments, which is why I rated it 4 stars instead of 5. I used half the oil and used peanut instead of safflower because that’s what I had and it’s not the flavor heavy-hitter the sesame oil is. I also halved the sugar, but decided next time I’ll use 3 Tb plus a tsp or two. I’ll also up the chili sauce to 3 tsp because we like heat and we ended up drizzling some on top. Finally, I’ll add just a couple grates of fresh ginger. With less oil and sugar, this was SO good. Everyone- my unpicky kid included- scarfed it down and told me it was a “repeater”. With those two minor changes and the ones I plan to make next time, I’m sure this recipe will be getting a lot of action. Thanks for the recipe!
Made this tonight, too sweet and too oily. If I make it again I will leave out the safflower oil and use only 1/2 the sugar.
This! Oh my gosh, this is so good!! I use “green” spaghetti; for added protein 4 Tbl. Sesame Seeds AND 4 Tbl. of ground peanuts (toasted together in a dry, heavy skillet until golden brown)… and, since we like “heat”, I add 1/2 tsp. of Tobasco along with the Chili Sauce. Definitely a keeper recipe!!!
I really liked this sesame noodles recipe! I only made two servings. Next time I’ll make the whole recipe so I can enjoy some cold.
Excellent added extra veggies per reviews suggestions
Crazy delicious! I made recipe as stated except I opted to cut the oil in half as some had suggested. I also stir fried in a broccoli slaw mix I love from Walmart right before adding the noodles. Came out excellent!
I make this recipe whenever we have to go to a party. It’s easy and delicious ‼️ The only thing I substitute is coconut aminos instead of regular soy sauce and it still comes out fabulous. However, I make it the night before and stir the noodles with the oils a few times during this time (since the oils tend to sit at the bottom of the pot). This way the oils soak into the noodles and the flavors enhance! Always a hit no matter where we take it! Of course we bring lots of toasted sesame seeds to top it off ‼️
I made this tonight and even my husband, who hates noodles, liked it. My only change was slightly increasing the spice.
Third time making this recipe. Always a hit at parties, especially with all the vegetarians to feed. It definitely benefits from at least 2 days in the fridge. I didn’t change a thing except I add a little extra chili oil and I also add in diced orange and yellow sweet peppers and minced carrots. My husband wants to add shrimp next time but of course it’s not vegetarian then!
A bit too oily for my tastes. It also helped to cook the noodles in the sauce for a few minutes to reduce the sauce and concentrate the flavor. Next time I will use 1/3 to 1/2 the amount of oil.
Used only 4 tablespoons of oil and only used sesame oil. Seemed plenty oily that way and I could not imagine twice the oil. Added two teaspoons of minced ginger and otherwise kept it exactly the same. It was delicious!
It’s hard to find a recipe that all 5 in the family will eat and it was a huge hit! I used vegetable oil in place of safflower because that’s what I had, and decreased it to 4 Tablespoons. I also decreased the sugar by 2 Tablespoons. I added cubed chicken, red pepper slices, cilantro, and minced fresh ginger (on the side). I cut the chili sauce in half, as well, since I have 1 less spicy kid. It was fantastic! We will be eating this again!
These are SUPER sweet teriyaki noodles. Next time I’ll half the sugar. I ended up stir frying tons of vegetables and then tossing those with the final noodle/sauce (which I used 1/3 less oil, per other recommendations) which gave the recipe dimension. Using fresh noodles, I cooked them directly in the sauce, adding just enough water to almost cover the noodles until the water was absorbed. Maybe the too sweetness was from this step — I’ll try cooking them in water next time.
It was really good. I used only 4 T of sugar and split the chili sauce between spicy garlic chile sauce and a sweet chile sauce. I added broccoli and sugar snap peas. This definitely can be modified to add any vegetables, meat or tofu. Fits for my meat loving husband and son and our vegan daughter.
Great! I added sauteed red peppers to the top, toasted chopped peanuts & black and white toasted sesame seeds, chopped green onion, and cilantro. Added approximately 2 tsp of cornstarch and equal water to sauce while cooking. Served it with Peanut Chicken from this site ontop.
I stir fried veggies and glass noodles and used this sauce and it was AMAZING! Easy to make a half recipe for a couple of people.
This is a great recipe as is. I see people have changed things up in the reviews, and I might try one of those modifications at some point. I did add some leftover asparagus stalks, some broccoli stalks, and a little red pepper, all julienned because I wanted to get rid of them. Otherwise made as written and it’s delicious! Thank you!
Yeah this is good a recipe. I did cut the sugar & oil by half. Accidentally used 2 TBS of the chili paste, but that was fine we can take the heat. I thought this made more than enough sauce. Ended up using some on salmon before grilling. Added asparagus and it was a fast weeknight meal.