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.
COLD SESAME NOODLES
One of my favorites! These sesame noodles taste best cold.
Provided by pizzaface
Time 3h30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 47.4 g, Fat 9.9 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1.4 g, Sodium 505.5 mg, Sugar 5.5 g
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 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.
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.
EASY COLD SESAME NOODLES
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
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.
SESAME NOODLES
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
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
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
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.
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
Celebrity chef Andrew Zimmern's recipe for sesame noodles comes straight from his travels in Southeast Asia. Soy sauce, rice vinegar, and peanut butter are only the beginning: Chef Zimmern encourages everyone to visit an Asian market for fresh Chinese egg noodles, Sichuan peppercorns, and toasted sesame paste (or you can go online).
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Noodles: Bring a large pot of salted water to a simmer (water should be as salty as seawater). Meanwhile, gently unroll the fresh noodle "nests" to aerate and separate the strands prior to boiling. Place noodles into simmering water, gently stir and cook until al dente, 2½-3 minutes. Drain, then immediately rinse under cold water to chill. Toss with 1-2 teaspoons peanut oil and set aside.
- Sauce, part 1: In a blender, combine peppercorns, peanut oil, soy sauce, sugar, sesame oil, rice wine vinegar, mirin, sesame paste, peanut butter, shallot, ½ chili, garlic, ginger, and a few sprigs cilantro. Set aside.
- Prepare garnish: Cut a 2½-inch piece from the cucumber; slice piece into wide planks, stack, and slice into matchsticks. (Reserve the remainder for another use, or use as additional garnish.) Slice remaining half of chili into fine matchsticks. Thinly slice light green part of the scallion on a 45-degree angle. Set garnish aside.
- Sauce, part 2: Purée sauce until it is smooth with a thin consistency, about 1 minute. Taste to adjust the seasoning with salt if necessary. Makes about 2 cups. (Sauce can be stored in the refrigerator up to 3 days.)
- Assembly: Evenly divide noodles into 4 bowls. Using a bulb baster, drizzle 3-4 tablespoons of sauce over the noodles. Garnish each bowl with a sprig of cilantro, scallions, fresh chili, and a little bundle of cucumber. Serve immediately.
COLD SESAME NOODLES
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
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
I first had these at a little lunch counter in the building that I worked in. They were very popular and my absolute favorite! The woman who owned the lunch counter also had a catering company and when I went to work for her during the holidays I asked for the recipe and she gave it to me! :) Now I can have them anytime and they are great to keep in the fridge for a quick something or to take to a barbecue or potluck. I promise they will be well received!
Provided by Little Bee
Categories Spaghetti
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
- When the pasta is cooked, drain, and mix with sauce.
- Then add carrots and toss (I never leave the carrots out).
- Chill for a few hours before serving.
- They are best cold!
- Garnish with scallions and sesame seeds just before serving.
Nutrition Facts : Calories 369.3, Fat 8.6, SaturatedFat 1.5, Sodium 209.8, Carbohydrate 60.4, Fiber 3.3, Sugar 3.8, Protein 12.7
SESAME COLD NOODLES
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
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.
COLD SESAME NOODLES WITH CRUNCHY VEGETABLES
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.
Provided by Mark Bittman
Categories easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
- Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
- Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
- When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 686 milligrams, Sugar 14 grams, TransFat 0 grams
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