Adapted from the Kosher Palette

The Kosher Palette ushered in a new era of community cookbook, it was a cross between a community cookbook, of lots of people sharing their very best recipes, and cookbook writer Susie Fishbein’s skills as a cook and recipe writer, also new to the community cookbook was the inclusion of several pictures and color-coding. When the cookbook came out word spread fast of the great recipes and easy format, and it felt like everyone wanted one. Within its covers, you could find the recipes for all those dishes you had at your friends’ houses and forgot to ask the recipe for! One of my families favorites is the sesame noodles. I have adapted it to our taste, but the original recipe is pretty much perfect as it is.

  • 1 (500g (just over 16 ounces) package of spaghetti
  • 1 tablespoon sesame seeds
  • 6 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 6 tablespoons granulated sugar
  • 6 tablespoons rice vinegar
  • 6 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1-2 teaspoons Chinese chilli sauce (optional)
  • 6 green onions (scallions) finely sliced (optional)
  1. Cook spaghetti according to package directions, drain, and transfer to a large serving dish.
  2. Heat a medium saucepan over medium heat, once hot, add the sesame seeds, toast the seeds while constantly stirring, 2-3 minutes, immediately transfer to a small plate.
  3. Place the saucepan back on the fire, and once hot, add the oil, when the oil starts to shimmer, add the garlic and cook for 30 seconds, stirring constantly, until fragrant. Immediately add the sugar, rice vinegar, soy sauce, and sesame oil (a chili sauce if using).
  4. Bring mixture to the boil, stirring constantly, cook until the sugar has dissolved.
  5. Pour the sauce over spaghetti, toss well to coat, sprinkle with toasted sesame seeds and green (scallions) onions (if using).