- Mix dressing.
- Cook linguine in plenty of salted water. Drain but don’t rinse.
- Toss linguine with dressing. Drain excess sauce.
- Garnish with scallions.
NOTE: This makes a tangy side dish, good for a cold meal, BBQ or picnic. You can mix the dressing ahead of time and keep in the fridge indefinitely. Be sure to use the flavorful dark-colored sesame oil not the light-colored sesame oil which is designed to be used in cooking. Since the noodles are hot when dressed they will absorb the dressing quickly so don’t let it sit more than an hour, then drain so it doesn’t get soggy.
Recipe submitted by Jess Selin-Williams, Fort Meyer, VA, Winner of the 2004 “Best of the Base” Recipe Contest.
Sesame Linguine
Yield
Yield: 4 to 5 servings
kikkoman products used:
ingredients
Dressing:
1 cup Kikkoman Soy Sauce
1/2 – 1/3 cup Kikkoman Sesame Oil
1/4 cup red wine vinegar AND 1/4 cup balsamic vinegar
or 1/2 cup Kikkoman Rice Vinegar
1/4 cup sugar
3 – 4 cloves garlic, crushed, or more to taste
1 tablespoon fresh ginger, grated
1 lb. thin linguine
1 bunch scallions, sliced thinly into 2″ pieces
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
