When I lived on my own, I worked a job where for a good part of the year, I’d be eating take-out and sitting at my desk for dinner. This was pretty exciting for the first few days, because HEY! Dinner is free! It’s delivered to your cubicle! And how did they know I wanted to try out that new sandwich shop anyway?!
Day Four rolls around and you are so. over. take-out containers and plastic utensils. Any and all requests to healthify your order have been swiftly denied – “no cheese” and “sauce on the side” always seemed to fall on deaf ears. One time I ordered a grilled veggie sandwich on a whole-wheat bun with small amount of marinara sauce. My coworkers were asking me how I could have the willpower to order something healthy. As I was responding – NO JOKE – I unwrapped my sandwich to find it COVERED in bacon. As in the bacon was wrapped in circles around the entire sandwich. I was flabbergasted, and talk about losing your credibility! I would have understood mistakenly adding bacon inside the sandwich, as in between the pieces of bread, but hog-tying the thing? To this day I have no words.
Inevitably whatever impending
doom deadline there was would pass, and I would have a few glorious weeks of preparing dinner for myself. What’s funny is that after so many weeks of lusting after something, anything homemade, I usually didn’t get home until past 7:30 PM, at which time I was a total hangry grump and just wanted to shove the closest thing resembling a meal into my mouth ASAP. PB&Js (or AB&Js) nightly until I ran out of bread. A box of four frozen veggie burgers would be gone in…four days. A container of hummus and a bag of pita chips didn’t even stand a chance.
Now, though, is a different story. I work elsewhere and I don’t live on my own, so I’m in the house at a reasonable time in the evening and I can’t quite get away with a snack attack in place of dinner. After boiling some pasta one night recently and combining a little of this and a little of that in a bowl for the sauce, I realized that this recipe would have been perfect for those late nights getting home after work.
Odds are that if you’ve made an Asian-inspired recipe before, you probably have a bunch of the specialty ingredients already on hand (such as the hoisin sauce, soy sauce, sesame oil, sriracha, five-spice powder, and sesame seeds). The five-spice powder adds such a unique flavor that when combined with the sriracha, delivers a milder, sweet heat that sticks around throughout the meal without interfering with your enjoyment of the almond butter and the other components. Scallions are optional for serving, so if you’ve been workworkworking and your produce drawer looks like a wilted mess, just omit.
One of the great things about this dish is that it can be served hot, room temperature, or cold. On this particular night, I ate the noodles hot, right after I drained them and mixed them with the sauce (okay…and after I took a few pictures). B ate dinner later on, so he had the noodles at room temperature. And to be an equal opportunist, I took some leftovers to work the next day for lunch and ate them cold from the refrigerator. Tasty and satisfying in each form.
1 lb pasta (I used Fettuccine Rigate, but any type of long noodle will do)
1 tbsp salt
1 bunch scallions, chopped, to garnish (optional)
4 tbsp sesame seeds, to garnish (optional)
Sesame Almond Butter Sauce:
4 tbsp creamy almond butter
2 1/2 tbsp hoisin sauce
4 tbsp reduced-sodium soy sauce
2 tsp sesame oil
1/2 tsp garlic powder
1 1/2 tsp sriracha, more or less to taste
1/2 tsp Chinese five-spice powder
1 tbsp honey
1. Fill a large pot about three-fourths full with water. Cover, and set pot on stove over high heat to boil.
2. Meanwhile, add all of the sauce ingredients to a large bowl and mix using a hand mixer until there are no clumps. Chop scallions, if using, and set aside for serving.
3. When water begins to boil, add approximately 1 tbsp of salt to the pot and place pasta in the water. Stir the pasta frequently as it cooks so the noodles don’t stick together.
4. Test pasta after approximately 7-8 minutes, but cook to your preferred doneness. If using a different pasta shape, be sure to adjust cooking time accordingly.
5. When pasta is done cooking, drain and pour noodles into the large bowl with your sauce. Toss to combine.
6. When serving, plate out servings and add chopped scallions and sesame seeds (though both optional).