I had a Marie Kondo moment last weekend.
It was a spontaneous Saturday morning. The sudden urge to purge hit me.
And it felt so good!
Cleaning out is different than cleaning. This wasn’t just dusting. The process involved making piles to be donated—actually getting rid of things.
For a few hours, I was focused on the kitchen. I can’t tell you the joy I now have opening my cabinets and seeing neatly stacked mixing bowls, pots and pans.
Plus all these items are now in locations that make sense for my daily routine.
I also tackled the cabinets that act as our pantry. My childhood home had a separate pantry closet. Now I look back and realize I didn’t appreciate it enough.
In our city condo I dream of a kitchen renovation that includes finding a spot for a pantry, so I don’t have food and plates sharing the same shelves.
While I was organizing my dry goods and discovering an embarrassingly big assortment of pasta shapes, I found open bags of udon noodles. I must have kept buying them thinking I didn’t have any.
Since doing my cleanup, I have better sight lines to know if I need an ingredient or not. I am going to do my best to make this last.
The amount of udon noodles I had wasn’t enough for a full meal, but it didn’t matter.
For these sesame ginger noodles, I went all in on the veggies and lighter on the noodles. The ratio is very deliberate.
I started by cooking the noodles and then rinsing them in cold water in a strainer.
Together my son and I spiralized carrots. He always has so much fun turning the crank. I can’t say that it has done anything to encourage him to actually eat vegetables.
Next I shredded cabbage.
For the dressing, I whisked together fresh ginger, garlic, sesame oil, rice vinegar and a pinch of red pepper flakes for a little heat.
With everything combined, I sprinkled on black sesame seeds.
These sesame ginger noodles were even better the next day when I had leftovers for lunch. It gave the flavors time to really meld.
Sesame Ginger Noodles
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Total Time: 15-17 minutes
- Yield: Serves 4 1x
2–1/2 ounces dried udon noodles
4-5 carrots, peeled and spiralized or grated
2 cups shredded purple cabbage
3 scallions, sliced thinly
1/3 cup roughly chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 tablespoon minced fresh ginger
1 garlic clove, minced
Pinch of red pepper flakes
2 tablespoons black sesame seeds
Cook the noodles according to package instructions. Rinse with cold water in a strainer and transfer the noodles to a large bowl. Add the carrots, cabbage, scallions, cilantro, salt and pepper.
For the dressing, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic and red pepper flakes.
Toss the noodles with the dressing and sesame seeds.