CHINESE PEANUT SESAME NOODLES
Steps:
- Bring a pot of salted water to boil. Add the spaghetti and cook until al dente. Drain, rinse well with cold water, and toss with a glug of sesame oil.
- Whisk together the 2 tablespoons sesame oil, soy sauce, rice vinegar, tahini or sesame paste, peanut butter, sugar, ginger, garlic, and chili paste/oil (if using).
- Pour the sauce over the noodles and toss to coat with most of the scallions and a generous sprinkle of sesame seeds. Serve, garnishing with some peanuts, a sprinkle of sesame seeds, and the remaining scallions.PRO TIP: Have leftovers? The sauce may seize up in the fridge, making the noodles appear a little dry. Rewarm in a pot over medium-low heat with a couple tablespoons of water, tossing frequently, until reconstituted.
COLD SESAME NOODLES
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
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.
SZECHUAN COLD NOODLES
Szechuan style cold noodle salad
Provided by Elaine
Categories staple
Time 20m
Number Of Ingredients 12
Steps:
- Set up a steamer with enough water and bring to a boiling.
- Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
- Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
- Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
- When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
- Drizzle some chili oil on top, garnish green onion and roasted peanuts.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, Sodium 416 mg, Sugar 8 g, ServingSize 1 serving
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
COLD SESAME NOODLES
Make and share this Cold Sesame Noodles recipe from Food.com.
Provided by KelBel
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
COLD SESAME NOODLES
Easy and yummy Chinese cold noodles dish with sesame paste. Also known as Sesame cold noodles.
Provided by Elaine
Categories staple
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 987 kcal, Carbohydrate 115 g, Protein 24 g, Fat 49 g, SaturatedFat 15 g, Sodium 4592 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CHINESE CHILLED NOODLES
Provided by Alex Guarnaschelli
Categories appetizer
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
- When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
- Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
- Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
- These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
- Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
- Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.
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
These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
Provided by Bill
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
CHINESE COLD SESAME NOODLES
Steps:
- Gather the ingredients.
- Cook the rice noodles in boiling water just until they begin to soften but are not yet all the way cooked, about 5 minutes. Drain well.
- In a large skillet, heat 2 tablespoons of the sesame oil and fry the noodles, stirring frequently. Cook for 3 to 5 minutes, or until the noodles are soft. Remove from the heat.
- In a large bowl or blender, whisk or blend together the remaining 1 tablespoon of sesame oil, the peanut butter, water, tahini, sherry or rice vinegar, maple syrup, soy sauce (or tamari), garlic, and ginger.
- Toss this mixture with the noodles. Adjust the seasoning with salt, if necessary.
- Stir in the chopped green onions. Chill about 20 minutes before serving. Garnish with toasted sesame seeds, cilantro, and lime wedges, if desired. Enjoy!
Nutrition Facts : Calories 569 kcal, Carbohydrate 97 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 397 mg, Sugar 4 g, Fat 15 g, ServingSize 3 to 4 Servings, UnsaturatedFat 0 g
CHINESE RESTAURANT COLD SESAME NOODLES
I love these from my local takeout joint. More traditionally, these are made with egg noodles, or lo mein noodles. But I really like making them with the thicker white Japanese udon noodles, even though I know it's mixing origins. This recipe is my personal adaptation of Sam Sifton's NY Times recipe.
Provided by Puffjelo
Categories Chinese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 12
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 (if you'd like to try something different, sometimes I leave the noodles somewhat warm), drain again and toss with a splash of sesame oil. Some udon noodles come with microwave instructions, feel free to use those.
- 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. (Two notes: 1- I use sriracha sauce in place of the chili-garlic paste. 2- If you don't have Chinese sesame paste, I usually use tahini and just a touch more sesame oil).
- Pour the sauce over the noodles and toss (you may have extra sauce, which you can reserve to use for another serving later). Transfer to a serving bowl, and garnish with scallions and sesame seeds.
Nutrition Facts : Calories 700.1, Fat 13.8, SaturatedFat 2.2, Sodium 3829.3, Carbohydrate 121.8, Fiber 7.7, Sugar 5.3, Protein 21.2
COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER
Categories Pasta Vegetable Side Vegetarian Quick & Easy Cucumber Summer Noodle Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
- In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
- In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.
COLD SESAME EGG NOODLES
Provided by Corinne Trang
Categories Vegetable Vegetarian Dinner Chill Noodle Green Onion/Scallion Pescatarian Dairy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
- In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.
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- Install the standard blade in the work bowl of your food processor then put the work bowl on your scale and weigh in all the ingredients except the pasta , remembering to zero out the weight of each ingredient as you go. This is one of those cases where the scaling is more about convenience than precision, so if you ere a gram or two on either side of target, it’s okay. It’s not going to explode or anything.
- Pulse about ten times in 3-second bursts to bust up the garlic. Then run steady for about two minutes. Scrape down the sides if needed and go another minute or until the sauce is smooth.
- Place 2/3rds of the sauce in the bottom of a large bowl and toss in the noodles until thoroughly coated. This is a lot easier if the sauce is warm so if you’re getting it out of the fridge you may want to nuke it briefly.
- Garnish with any of the options listed above and consume. I typically go with the sesame seeds and green onions.
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