Chinese Sesame Noodle Salad Recipes

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

SESAME NOODLE SALAD

Steps:

• Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil. Remove from heat.
• Cook the pasta: Put the pasta in a large pot in salted boiling water (1 Tbsp salt for every 2 quarts of water). Cook al dente, according to the directions on the pasta package. Drain.
• Toss with dressing, chill: Stir together the cooked pasta and the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

SESAME NOODLE SALAD

Steps:

• Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
• Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
• Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
• Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.

SESAME NOODLE SALAD

Steps:

• Combine all ingredients for dressing first.
• Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside.
• In a large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. It's really good like this, or you can refrigerate it until its cold.
• So, once you're ready to eat, top the salad with crushed ramen and cashews.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

SESAME NOODLE SALAD

Steps:

• In small bowl, stir all dressing ingredients until well mixed; set aside.
• In 4-quart Dutch oven, heat 2 quarts water to boiling. Cook soba noodles in boiling water 6 to 8 minutes or until tender; drain and rinse with cold water. If using angel hair pasta, cook as directed on package; drain and rinse with cold water.
• In large serving bowl, toss noodles, dressing and remaining salad ingredients. Cover and refrigerate until serving.

COLD SESAME NOODLE SALAD

Steps:

• In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
• In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
• In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
• To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

SESAME CHICKEN NOODLE SALAD

Steps:

• Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

CHINESE NOODLE SALAD

Steps:

• In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
• Crush ramen noodles in the packages. Pour into salad dressing.
• In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Steps:

• Bring a pot of water to a boil, and season generously with salt.
• In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
• Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
• Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
• Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

SESAME NOODLE SALAD

Steps:

• In medium bowl, combine cooked and drained noodles and the vegetables.
• Toss to combine.
• In small bowl, combine remaining ingredients and beat with wire whisk until thoroughly combined.
• Pour over noodle mixture and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.