Cold Sesame Noodles With Crunchy Vegetables Recipes

COLD SESAME NOODLES WITH CRUNCHY VEGETABLES

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.

SESAME NOODLES WITH VEGGIES

Steps:

• Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside.
• In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil.
• Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, chile-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended.
• Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature.

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

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.

COLD SESAME NOODLES

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.

SESAME COLD NOODLES

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 SUMMER VEGETABLES

Steps:

• Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

COLD SESAME NOODLES

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.