Anyone who has ever been to a Whole Foods Market can understand the dent it puts into one’s bank account seemingly the moment upon entering through the doors. I could go in looking for one specific item and leave the store laden with unnecessary groceries. The store is always immaculate, it has the best hot food and salad bar and it’s filled with wonderful and exotic food. I can safely say I spend more money there than I do on non-running apparel. It’s ridiculous.
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It wouldn’t be so terrible if I only went into Whole Foods every once in a while but there is a store right beside my work and near my house. And the one by my work is just too convenient. I get up at 4:45 a.m. every morning and get ready for work, so by 9 a.m. I’m already hungry for my second breakfast. Somehow, my body is overruled by an incessant need to just stop by the store which leads to me basically spending all the money I just made on a glorious second breakfast. Paying for food by weight is a sneaky money grab – I didn’t realize how heavy all my favourite foods are.
One of the dishes I stumbled upon during this routine is sesame noodles. It’s the simplest noodle salad with just some sesame seeds, sliced scallions and a zippy dressing. I couldn’t fathom spending an inordinate amount of money on an entire plate of it, so I came home to do some research in order to make my own at a fraction of the cost. Perfection. Simple and flavourful on it’s own, whether it’s served hot or cold, it would also be fantastic loaded with lightly sautéed vegetables and some source of protein. Meal complete!
Yield: 4-6 servings
Prep time: 5 minutes. Cook time: 15 minutes. Total time: 20 minutes
– 1 lb (16 oz/500g) linguine or spaghetti (I use whole-wheat)
– ¼ cup soy sauce
– 3 cloves garlic, minced
– 2 tbsp grated fresh ginger (or 1/2 tsp. ground ginger)
– 2 tbsp rice vinegar (or red wine vinegar)
– 1 tbsp sesame oil
– 1 tsp vegetable or canola oil
– ½ tsp sriracha or hot chili oil
– ½ cup thinly-sliced green onions
– Optional garnishes: extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper
1. Cook pasta al dente according to package instructions in a large pot of generously salted water.
2. Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, ginger, vinegar, sesame oil, vegetable oil, and sriracha (or hot chili oil). Whisk until combined.
3. When the pasta is ready, drain it. Then immediately toss with the dressing and the green onions until the pasta is evenly coated with the dressing.
4. Serve immediately, topped with extra garnishes if desired.