Serious Eats - seriouseats.com

I made this recipe and found that the noodles tasted like peanut butter. Wasn't too thrilled with the results. If I make these again I'll definitely reduce the peanut butter and add sesame oil along with the water.

I agree that Ina's recipe rocks.

A few years back, I was on vacation in FL and was watching the Food Network. They were playing Tyler's Ultimate and he was making Sesame Noodles. Well, my husband saw that and said that I had to make it when I got home. I did and it was very good. So, I have to add that one to the list too.

The best Sesame Noodles I ever had were at a restaurant in NYC's Chinatown many years ago (in the 80's). 4 East Broadway, I think that was the address of the restaurant. My sister had found this place. It was a huge restaurant and it was always packed. Their noodles were the best - very sesame-ish, not as peanutty and had some heat to them. They garnished with cucumber, not carrot or sprouts. It rocked. Last time I was there, about 1989 it was bought out by someone else and wasn't as good. Since then I've been on the search for great noodles.

Now I live in NJ and in the middle of nowhere. I make them myself more often than buying them. No one around here makes good ones.

Also, the recipe in Taste by David Rosengarten is also a very good one. That was the recipe I used before I found Tyler's or Ina's. Give it a try. Very good.

You can take those beets and make a roasted beet and feta sandwich:
http://blogs1.marthastewart.com/dinnertonight/2008/07/feta-and-roaste.html

I tried this recipe and it was good, however, I found the raw garlic harsh, and it stayed with me the rest of the day. Would recommend sauteing the garlic, ginger, and scallions in 2 TBLS peanut oil for about a minute or two to mellow out the garlic before adding to the rest of the sauce ingredients.

Plain yogurt with active cultures + frozen blueberries + a drizzle of honey = mmmmmmmmm. A favorite dessert and a healthy snack that even my picky kids love. Try it!

@carosene,

you'll have better luck with turmeric if you use a small amount of it in a long cooked dish and add it at the beginning. the bitterness takes a while to cook out.

I love all of these foods, although I don't usually shell out the dough for pomegranate juice. I use turmeric in my homemade pickles. It adds pungency to these already fantastic garlic dills. As others have noted, the thing to remember about turmeric is a little goes a long way. Also, don't use plastic utensils with it unless you want to dye them yellow.

I'm pretty sure we've all been raised eating these "superfoods" regularly, in addition to more common obtained foods like cauliflower, guava, mango, salmon, walnuts, tomatoes, broccoli, soy, seaweed, alfalfa sprouts, spinach, and drinking it down with green tea. All these were common amongst my family and friends' family cooking.

The problems lies whether we maintain the healthy and non-gluttonous eating habits our parents raised us with. Many families don't have the perceived time or the desire to incorporate wholesome food and tend to opt to eat out (guilty here) or get processed foods.

The good thing? They all taste pretty good. While I don't care much for nuts, it's okay in small doses like in nuoc leo (peanut sauce) or on carrot cake. :P