Cold Sesame Noodles Tyler Florence Recipes

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COLD SESAME NOODLES



Cold Sesame Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound Chinese egg noodles or spaghetti
Kosher salt
1 (1-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, smashed
2 tablespoons light brown sugar
1 cup creamy peanut butter
3 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
1 tablespoon toasted sesame oil
6 tablespoons water
2 scallions, sliced thin
1 tablespoon toasted sesame seeds, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.
  • In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.

COLD SESAME NOODLES - TYLER FLORENCE



Cold Sesame Noodles - Tyler Florence image

Make and share this Cold Sesame Noodles - Tyler Florence recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces fresh Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
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 low sodium soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
chopped fresh cilantro leaves, for garnish
cucumber, julienned

Steps:

  • Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm, about 3 minutes. 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.
  • In the same pot, heat the peanut oil over medium low heat. addd green onions, ginger, garlic, and chile paste.
  • Cook, stirring, until vegetables are softened, only about a minute or so.
  • Then stir in brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar has dissolved and peanut butter is smooth. Toss noodles back into pan and coat with sauce.
  • Toss sesame seeds in a dry skillet over medium low heat until golden brown. Shake the pan constantly to keep them from burning. Put noodles in a serving bowl and garnish with sesame seeds, cilantro and cucmber strips. You can place the sauced noodles in the refrigerator and serve them cold; just garnish right before serving.

COLD SESAME NOODLES



Cold Sesame Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/2 pound dried buckwheat (soba) noodles
9 tablespoons dark sesame oil
1-inch piece fresh ginger, peeled and crushed with the side of a knife
2 garlic cloves, crushed with the side of a knife
1 red Thai bird chile, minced, seeds and all
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
6 tablespoons water, room temperature
1 tablespoon chili sauce
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced on the diagonal
1 lime, cut into wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.
  • Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold.
  • Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.

DUCK BREASTS WITH ROASTED PEARS AND COLD SESAME NOODLES



Duck Breasts with Roasted Pears and Cold Sesame Noodles image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

4 ripe pears, cut in half and pitted
Kosher salt and freshly ground black pepper
3 tablespoons toasted sesame oil
2 duck breasts, skin-on (about 1 1/4 pounds total)
Cold Sesame Noodles, recipe follows
Hydroponic watercress, for garnish
Lime wedges, for garnish
1/2 pound dried buckwheat (soba) noodles
9 tablespoons dark sesame oil
1-inch piece fresh ginger, peeled and crushed with the side of a knife
2 garlic cloves, crushed with the side of a knife
1 red Thai bird chile, minced, seeds and all
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
6 tablespoons water, room temperature
1 tablespoon chili sauce
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced on the diagonal
1 lime, cut into wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Put the pears on a baking sheet, cut sides up. Sprinkle with salt and pepper and drizzle with 1 tablespoon sesame oil. Place them into the oven and roast 15 to 20 minutes, until very tender when pierced with a knife.
  • Meanwhile, put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern, so the fat will render and the skin will crisp. Season all over with salt and pepper and drizzle with 1 tablespoon sesame oil. Add the breasts to a stainless steel pan over medium heat, skin side down, and cook slowly for about 12 to 15 minutes until the fat is rendered and the skin is browned and crispy. Occasionally spoon the fat out into a bowl. Turn the breasts and cook 1 to 2 more minutes for medium-rare. Transfer the duck to a cutting board to rest.
  • To serve, cut the duck breasts crosswise, on an angle, into 8 slices each. Mound the Sesame Noodles evenly between 4 bowls. Add half a sliced duck breast to each bowl along with a peach half. Garnish with watercress and lime wedges.
  • Cold Sesame Noodles:
  • Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.
  • Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold.
  • Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.

COLD SESAME NOODLES



Cold Sesame Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1/2 pound Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal oelek
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
Cucumber slices, for garnish
Fresh 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 cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
  • In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.

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