Hey, online friends! It’s been a few weeks since I promised a recipe for these noodles, and here they finally are!
If you’ve been a regular follower of my blog, you may have noticed some updates recently… I’ve been working hard on cleaning it up, making it more simple and more my style, and getting it more organized. I also have finally set up an email list! You can subscribe on the home page and whenever I send out a newsletter or update, you’ll hear it first! Subscribing also gets you a *FREE* copy of my Master Grocery List that I use on a weekly basis to figure out what I want and need from the grocery store.
For now, enjoy these noodles!
- 450g dried spaghetti noodles
- 2 sweet peppers (I used yellow)
- 1 white onion
- 3 garlic cloves
- 3 cups broccoli
- 3 large handfuls of spinach
- 1/2 toasted sesame seeds
- 1/2 cup sesame oil (+1/4 cup for cooking vegetables)
- 1/2 cup soy sauce or Bragg’s amino acids
- 1/2 cup chili paste (use 1/4 cup if you prefer your meals less spicy)
- Boil water and cook spaghetti to package instructions – usually about 10-12 minutes.
- Slice the sweet peppers, chop the onion, and mince the garlic.
- In a large saucepan on medium-high heat, saute garlic and onion in 1/4 cup sesame oil until onion is translucent. Add the sweet peppers and saute for another 5-7 minutes until they are soft.
- Add broccoli and stir for 3 minutes, then add spinach and cook until wilted.
- While you are waiting for the spinach to wilt, toast the sesame seeds on high heat in a dry frying pan. Stir constantly as the burn easily. Keep an eye on them – they are done once they start to brown!
- Once your spaghetti is fully cooked, stir in your vegetables and stir in each component of your sauce. Place in bowls and top with toasted sesames!