In my wildest dreams/imagination, I'm an independently wealthy blogger/author/exercise enthusiast/nutrition expert/crafter extraordinaire/Pinterest phenomenon/mommy/super model/inspirational speaker/teacher/social media consultant/exceptional pet rescuer.
Until I can make all of these things happen for myself/the world/you, I have about $15 in my wallet, a new blog post for you all, a few notes jotted on a paper pad in my purse, I went to Soul Cycle this morning, I made myself some green juice, I thought about crafting, I pinned a few things, I winked at The Boyfriend, I managed to get my sweaty hair into a super (not model) bun on top of my sweaty head, I chatted with a good friend for 3.2 miles, I gave a few words of advice, I tweeted/instagrammed/updated my Facebook status, and I did actually visit a pet rescue, where my friend offered to help come walk the dogs a few times a week, therefore, today, I worked on all of my life goals.
Yesterday, I made dinner. I also, loves, completely forgot to photograph the finished product. Epic. Blogger. Fail!
I did, however, take an Instagram photo, so that is what you are left with. The sad remains of the best noodles ever. To share with your poodles. Because I said so, that's why.
Oodles of Sesame Noodles
Prep Time: 20 minutes
Cook Time: +/- 15 minutes
(That's for you, AMBY! Love you!)
1 lb. (16 oz.) Whole Wheat Spaghetti, cooked according to package directions and drained, 1 C. of pasta cooking water reserved
2 Tbs. Canola Oil
1/2 Yellow Onion, diced
2 Cloves Garlic
1 Small Broccoli Crown, chopped small
2 Carrots, julienned or cut into matchstick sized strips, (I use this OXO Vegetable Julienne Tool)
1 Red Bell Pepper, sliced thinly
1/2 Yellow Bell Pepper, sliced thinly
3 Green Onions Sliced into quarters lengthwise to make super long, thin strips
1/2 C. Shredded Purple Cabbage
1/2 tsp. Salt
10 oz. Uncooked Shrimp (optional)
1/2 tsp. Black Pepper
Cilantro (for garnish)
White and/or Black Sesame Seeds (for garnish)
2 Tbs. Toasted Sesame Oil
2 Tbs. Low-Sodium Tamari or Soy Sauce
2 Tbs. Fresh Lime Juice (about 2 limes worth of juice)
2 Tbs. Seasoned Rice Wine Vinegar
1/2 tsp. Fresh Grated Ginger
1 Tbs. Miso Paste
1/4 C. Creamy Peanut Butter
2 Tbs. Brown Sugar
Cook and drain pasta, reserving 1 cup of the pasta water for later. Prepare all vegetables as mentioned above. Please do not cut your fingers off doing so. Add the oil to a large (preferably non-stick) skillet. Add the onions and cook until slightly softened, about 2-3 minutes over medium heat. Please do not cry. Add garlic and broccoli and cook 3 more minutes. Add carrots, peppers and cabbage and cook for 2-3 more minutes. Sprinkle all with 1/2 tsp salt to taste. Remove from heat and toss with green onions. Place all vegetables in a large clean bowl, and if cooking shrimp, add uncooked, peeled and deveined (gross) shrimp to the same (now empty but still vegetable-y) pan. Sprinkle with 1/2 tsp black pepper. Cook on medium heat until shrimp are pink, 3 minutes.
To make the sauce, add all ingredients together in a medium-sized bowl and whisk until all is smooth and creamy, about 3-4 minutes.
Add sauce to noodles, stirring to coat all noodles well. Add veggies and shrimp, stir to coat. Use the pasta water to thin sauce/noodles if needed. To serve, sprinkle with chopped fresh cilantro and white and/or black sesame seeds.
Eat for dinner, and lunch, and dinner, and lunch. And maybe breakfast. And don't, under any circumstances, forget to share with your poodle.