Asian Sesame Noodles

Tonight I just wanted something simple. Simple and tasty. I've always wanted to find a good asian sesame noodle recipe but every time I've tried I've been disappointed. Usually they're too salty or too bland... or, surprisingly, both.

I looked all over for recipes, took what I wanted from each and added my own twist - and I think I hit on a winner. These turned out just how I'd hoped; well worth the little bit of heartburn from all the lovely raw garlic in these. Just eat 'em with a couple of TUMS if raw garlic gets to you.

You can use whatever kind of noodles you like - just plain old thin spaghetti would work fine. I used Barilla Pasta Plus, partly because I'm trying to be healthy, and partly because I like the texture and chew. I might try these with some kind of an asian noodle if I run across some at the store. Even if I never do these are going to become a staple at our house!

Variations, if you're interested, are adding green onions, rice wine vinegar, or if you like things a little spicy, some red pepper flakes.

Asian Sesame Noodles

1 pkg. Barilla Pasta Plus Thin Spaghetti - cooked, run under cool water, and drained
2 Tbs. Sesame Oil
4 Tbs. Canola Oil
2 - 2 cloves garlic, minced very fine
1/4 c. Tamari Soy Sauce
1 Tbs. Hoisin Sauce
1/2 Tbs. Oyster Sauce
1 Tbp. Sugar
2 Tbs. Sesame Seeds, toasted
Few Tbs. Water (enough to thin out to thin consistency)

Whisk all ingredients except pasta together in a bowl, pour over pasta and toss. Serve chilled. Makes plenty for leftovers!