Authentic Cold Sesame Noodles Recipes

COLD SESAME NOODLES

Steps:

• Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
• Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
• Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.

COLD SESAME NOODLES

Steps:

• Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin.

COLD SESAME NOODLES

Steps:

• Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
• In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

COLD SESAME NOODLES

Steps:

• In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
• Cook linguine in salted water until al dente. Drain and rinse with cool water.
• Mix linguine and sauce mixture in bowl.
• Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.

TAKEOUT-STYLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

COLD SESAME NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
• Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
• Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

COLD SESAME NOODLES

Steps:

• Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended., Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving., Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.

COLD SESAME NOODLES

Steps:

• Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
• Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
• Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
• In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.

AUTHENTIC SESAME NOODLES

Steps:

• For the stock:.
• put all the ingredients in a pan and bring to the boil. When boiling remove seaweed. Simmer for 40 minutes, strain and cool.
• For the dressing:.
• Boil the prepared stock and add the soy, vinegar and and sugar - stir until dissolved. Add ginger and the sesame oil. The dressing is ready and can be stored in the fridge for upto six weeks.
• For the noodles:.
• Cook the noodles in boiling water until tender. (note - soba noodles tend to boil quite violently so have a jug of water on hand to arrest the boil) Rinse the noodles in cold water and add the vegetables and dressing and toss until coated.
• The dish can also be adapted for a non veggie by adding some chopped chicken, ham or salmon.

COLD SESAME NOODLES

Steps:

• Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
• In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

EASY COLD SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
• In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.

COLD SESAME NOODLES

Steps:

• In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.

COLD SESAME NOODLES

Steps:

• In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.