Cold And Spicy Sesame Noodles Recipes

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COLD SESAME NOODLES



Cold Sesame Noodles image

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

8 oz. noodles ((250g))
1 scallion ((julienned))
½ cup carrots ((shredded))
½ cup cucumber
½ cup bean sprouts
cilantro
Toasted sesame seeds
Handful of crushed peanuts
2 tablespoons peanut butter
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon canola oil
1 teaspoon Chinese sesame paste
1 tablespoon soy sauce
2 cloves garlic ((minced))
1 tablespoon fresh orange juice
2 tablespoon rice wine vinegar ((or white vinegar))
3 tablespoons reserved cooking water from the 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.

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

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE



Cold Sesame Noodles with Spicy Peanut Sauce image

Spicy Asian-style sesame noodles that are delicious served cold or hot.

Provided by KBANDE

Categories     Pasta and Noodles     Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package linguine pasta
¼ cup peanut butter
¼ cup sesame oil
3 tablespoons soy sauce
2 teaspoons white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon sesame seeds, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
  • Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
  • Refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g

COLD SESAME NOODLES



Cold Sesame Noodles image

A perfect make-ahead lunch, these noodles-made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes-can be prepared and refrigerated for up to week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Number Of Ingredients 10

1 package (10 1/2 ounces) dried udon noodles
1 baby bok choy
1/4 cup smooth peanut butter
5 tablespoons toasted sesame oil
3 tablespoons soy sauce
1/4 cup rice-wine vinegar (not seasoned)
1 large garlic clove, minced
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
Sesame seeds, for garnish

Steps:

  • Bring a large pot of water to a boil; cook noodles according to package directions. Drain; let cool completely.
  • Bring 3 cups water to a boil in a medium saucepan; boil bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
  • Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red-pepper flakes. Put sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds.

COLD AND SPICY SESAME NOODLES



Cold and Spicy Sesame Noodles image

Another one of Rachael Ray's from her 30 minute meals show. Can be made mild easily. Easy to make and delicious! This goes wonderfully with her Thai Chicken Wraps, which I have also posted.

Provided by ChipotleChick

Categories     Spaghetti

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb spaghetti, cooked and drained
1/4 cup tamari dark soy sauce
1/4 cup creamy peanut butter, heated 15 seconds in microwave
2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
2 tablespoons hot sauce (optional)
2 cups shredded carrots, and cabbage mix (coleslaw mix without the dressing)
1 cup bean sprouts
3 green onions, chopped at an angle
2 tablespoons sesame seeds

Steps:

  • Whisk soy, peanut butter, vinegar, optional hot sauce, and sesame oil.
  • Add the spaghetti and toss to coat well.
  • Sprinkle green onion and sesame seeds throughout and serve.

Nutrition Facts : Calories 412.4, Fat 14.9, SaturatedFat 2.7, Sodium 1151.4, Carbohydrate 56.4, Fiber 6, Sugar 7.7, Protein 15.8

COLD SESAME NOODLES



Cold Sesame Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

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.

HOT AND COLD SESAME NOODLES



Hot and Cold Sesame Noodles image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds

Steps:

  • Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
  • In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

COLD SESAME NOODLES WITH CUCUMBER



Cold Sesame Noodles with Cucumber image

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Noodle     Dinner     Cucumber     Peanut     Peanut Butter     Soy Sauce     Ginger     Vegetarian     Vegan     Sesame     Chill     Summer

Yield 4 servings

Number Of Ingredients 16

8 ounces Chinese egg noodles, cappellini, or pad thai- style rice noodles
1 tablespoon peanut oil
1/4 cup peanut butter
1/2 teaspoon toasted sesame oil
3 tablespoons rice vinegar
1/4 cup soy sauce
2 teaspoons toasted sesame seeds
1 tablespoon honey
2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger
2 garlic cloves, minced
1 tablespoon red pepper flakes
1 tablespoon sriracha or other red chile sauce
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped
1/4 cup salted roasted peanuts, chopped
1/4 cup fresh cilantro leaves, chopped

Steps:

  • Bring a pot of water to a boil. Prepare a bowl of ice water.
  • Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
  • In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

SESAME COLD NOODLES



Sesame Cold Noodles image

I love this cold, sometimes I heat it up in the microwave. A great dish that fits in as a side dish as well as a main course.

Provided by Miss Erin C.

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces chinese egg noodles
2 tablespoons sesame oil
1/2 cup tahini or 1/2 cup natural-style peanut butter
1 tablespoon sugar
1/4 cup soy sauce
1 tablespoon rice wine vinegar
Frank's red hot sauce
1/2 cup minced fresh scallions

Steps:

  • Cook the noodles in boiling salted water until they are tender but not mushy.
  • drain and rinse in cold water, toss with 1 Tbls of the oil.
  • Beat together the tahini, sugar, soy sauce, vinegar and remaining oil.
  • Add a dash of hot sauce, taste and season as necessary.
  • Thin the sauce with hot water until it is the consistency of heavy cream.
  • Toss the noodles with the sauce, garnish with scallions and serve.

SESAME NOODLES



Sesame Noodles image

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Provided by scoopnana

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

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.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g

COLD SESAME NOODLES



Cold Sesame Noodles image

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

1 pound Chinese egg noodles, spaghetti, or linguine
1/2 teaspoon toasted sesame oil
6 tablespoons sesame paste (tahini) or peanut butter
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced
1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
Chinese chili oil (optional)

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



Cold Sesame Noodles image

Categories     Blender     Ginger     Pasta     Vegetarian     Quick & Easy     Peanut     Sesame     Soy Sauce     Gourmet

Yield Serves 4 as a main dish and 8 as a first course

Number Of Ingredients 12

2 tablespoons smooth peanut butter
2 1/2 tablespoons Asian (toasted) sesame oil
1 1/2 tablespoons soy sauce
1/4 cup water
2 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon Asian chili paste* or dried hot red pepper flakes
3/4 pound fresh* or dried* Asian egg noodles or spaghetti
3 tablespoons minced scallion
*available at some Asian markets

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



Cold Sesame Noodles image

Even my kids can't resist this unique salad with a peanut butter dressing. To make it a main dish, stir in some cubed cooked chicken.-Elizabeth Perez, Flower Mound, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

12 ounces uncooked linguine
1/3 cup creamy peanut butter
1/4 cup canola oil
3 tablespoons water
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 teaspoon ground ginger
3 to 4 garlic cloves, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 cup julienned carrots
8 green onions, thinly sliced
Peanuts or sesame seeds, optional

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.

Nutrition Facts : Calories 411 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

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  • In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
  • In a jar of a blender, combine water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic. Process until smooth.
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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #pasta     #asian     #easy     #beginner-cook     #vegetarian     #dietary     #low-cholesterol     #low-in-something     #pasta-rice-and-grains     #spaghetti     #3-steps-or-less

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