The next time you’re craving some lo mein or pad thai takeout, try these homemade sesame noodles with tofu instead. These noodles will satisfy the whole family on any weeknight. They taste great cold too so the leftovers make an awesome ready to eat lunch the next day.
I love Asian noodle dishes. The funny thing about it is that it never appealed to me earlier in life. Back in my college days, vegetable lo mein seemed to be a staple for a lot of my vegetarian friends. There were several Chinese food trucks around campus and one always parked in front of the freshman dorms. I never gave them a second thought. In fact, I didn’t even really know how to use chopsticks, which was a little embarrassing.
Over the years, I was forced to eat more Thai and Chinese food at social gatherings or just hanging out with friends. As awkward as it was, I tried to use chopsticks every time. Thankfully, I eventually got the hang of it!
Now, whenever V asks to use chopsticks at Asian restaurants, I always indulge him and let him try even though I know it will take him five times as long to eat his food. I can’t save him from all awkward moments that life will bring him, but I can teach him to use chopsticks!
These sesame noodles with tofu were inspired by a craving for vegetable lo mein. I used soba noodles instead of lo mein noodles but you can use either. Soba noodles are a Japanese style noodle made from buckwheat and are earthier in taste. They have just a little more protein too. Preparation for this noodle dish is very easy and there is no need to stick with the vegetables I used. Feel free to use whatever is in your fridge! This is one meal you will want to make again and again.
For more Chinese take out cravings, you might also want to check out Kristy’s homemade fried rice recipe.