Cold Sesame Noodles With Cucumber Recipes

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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.

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.

COLD SESAME NOODLES WITH SWEET PEPPERS



Cold Sesame Noodles With Sweet Peppers image

This mildly spicy dish requires minimal cooking, so it's great for a hot day. Both udon and soba noodles will work in this dish.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 15m

Yield Serves 6

Number Of Ingredients 17

3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)
1 tablespoon soy sauce
2 tablespoons seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne (optional)
2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice (see below)
Salt and freshly ground pepper to taste
1 tablespoon sesame oil
1/4 cup vegetable or chicken broth or water (more to taste)
3/4 pound udon or soba noodles
1 tablespoon dark sesame oil
1 yellow or red pepper, cut in thin 2-inch strips
1 Persian cucumber or 1/3 European cucumber, cut in 2-inch julienne
1 medium-size ripe tomato, diced
1 cup chopped cilantro
1/4 cup chopped chives or scallions
1 tablespoon black sesame seeds

Steps:

  • For ginger juice, grate a 1-inch piece of ginger. Wrap in a piece of cheesecloth, twist both ends of the cheesecloth and, holding the package over a bowl, wring out so that the juice is squeezed through the cheesecloth into the bowl.
  • In a bowl or measuring cup, whisk together all of the ingredients for the dressing. Taste and adjust seasoning. You can make it spicier if desired.
  • Cook the noodles. I like to cook wheat udon and soba the Japanese way. Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with1 tablespoon sesame oil.
  • Combine the noodles, pepper, cucumber, tomato, cilantro, chives or scallions and black sesame seeds in a large bowl. Toss with the dressing and serve. The salad can also be refrigerated for a few hours before serving. In this case add half the cilantro now and the rest just before serving.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 610 milligrams, Sugar 2 grams, TransFat 0 grams

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 NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS



Cold Noodles With Sesame Sauce, Chicken And Cucumbers image

It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).

Provided by Mark Bittman

Categories     dinner, quick, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Salt
1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast
1 pound cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 tablespoons dark sesame oil
1/2 cup sesame paste (tahini) or peanut butter
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced ginger, optional
1 tablespoon rice or wine vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more
At least 1/2 cup minced scallions for garnish

Steps:

  • Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
  • When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
  • Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams

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.

COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER



Cold Chinese-Style Sesame Noodles with Cucumber image

Categories     Pasta     Vegetable     Side     Vegetarian     Quick & Easy     Cucumber     Summer     Noodle     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2

Number Of Ingredients 10

2 tablespoons dark (Asian) sesame oil
1 tablespoon soy sauce
1 tablespoon white-wine vinegar or rice vinegar (not seasoned)
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon dried hot red pepper flakes
6 ounces capellini
1/2 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices (about 1 cup)
1 scallion, minced, or 1 tablespoon minced fresh coriander
1 1/2 teaspoons sesame seeds, toasted lightly and cooled

Steps:

  • In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
  • In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
  • In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.

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.

EASY COLD SESAME NOODLES



Easy Cold Sesame Noodles image

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

1 pound spaghetti
8 ounces snow peas, slivered lengthwise
1 red bell pepper, cut into long, thin strips
1/2 cup smooth peanut butter
2 cloves garlic
1 jalapeno pepper (seeds removed, if desired)
1/4 cup soy sauce
1/4 cup rice vinegar
1/3 cup warm water
2 tablespoons toasted sesame oil
1/4 teaspoon salt

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.

COLD SESAME NOODLES WITH CARROTS AND CUCUMBERS



Cold Sesame Noodles With Carrots and Cucumbers image

Spicy noodles in a peanut sesame sauce, topped with carrot, cucumber and scallions. Based on a recipe from Lee Bailey's The Way I Cook. If fresh egg noodles are not available, dry linguine is a substitute.

Provided by DJM70

Categories     Peanut Butter

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2/3 cup peanut butter
2/3 cup dark sesame oil
1/2 cup soy sauce
1/2 cup black tea
3 tablespoons dark brown sugar
1 -2 tablespoon sriracha sauce
2 tablespoons red wine vinegar
4 garlic cloves, minced
2 teaspoons gingerroot, minced
1 lb fresh Chinese egg noodles
1 tablespoon salt
1 tablespoon dark sesame oil
3 green onions, thinly sliced
1 cup shredded carrot
1 cup shredded cucumber

Steps:

  • In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
  • Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
  • Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
  • Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.

Nutrition Facts : Calories 753.8, Fat 44.5, SaturatedFat 7.7, Cholesterol 63.8, Sodium 2670, Carbohydrate 72, Fiber 5.4, Sugar 12.7, Protein 21.1

COLD SESAME NOODLES WITH CHICKEN AND CUCUMBER



Cold Sesame Noodles With Chicken and Cucumber image

Make and share this Cold Sesame Noodles With Chicken and Cucumber recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb fresh Chinese egg noodles
salt
2 tablespoons sesame oil
2 large bone-in skin-on chicken breasts (about 1 1/2 lb.)
1 tablespoon vegetable oil
1 tablespoon minced fresh gingerroot
1/2 cup smooth natural-style peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
1/2 teaspoon hot sauce (chili paste or Tabasco)
1/2 cup hot water (or more)
1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice
4 scallions, white and light green parts finely chopped
2 tablespoons sesame seeds, toasted

Steps:

  • Bring 6 quarts water to a boil in a big pot; add in noodles and 1 tablespoon salt; cook until the noodles are just tender, about 3-4 minutes.
  • Drain thoroughly and toss with the sesame oil; refrigerate until ready to use, at least 2 hours and up to 1 day.
  • Adjust oven rack to the middle of oven; preheat oven to 400°.
  • Place chicken breasts on a small, foil-lined jelly-roll pan; brush with vegetable oil and sprinkle generously with salt.
  • Roast about 35-40 minutes or until meat thermometer reads 160°; cool to room temperature, remove skin, and shred meat into bite-size pieces.
  • Add ginger, peanut butter, soy sauce, sugar, vinegar, and hot sauce in the bowl of a food processor; process until smooth.
  • With the motor running, add the water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream.
  • Scrape the sauce into a bowl; can be covered and set aside for several hours.
  • When ready to serve, toss the noodles with the chicken, cucumber, peanut sauce, and scallions.
  • Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 905.7, Fat 40.6, SaturatedFat 8.3, Cholesterol 142.2, Sodium 849.9, Carbohydrate 96.6, Fiber 7.1, Sugar 10.2, Protein 42.4

COLD SESAME NOODLES



Cold Sesame Noodles image

One of my favorites! These sesame noodles taste best cold.

Provided by pizzaface

Time 3h30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package spaghetti
¼ cup sesame seeds
¼ cup tamari
¼ cup sesame oil
2 ½ tablespoons balsamic vinegar
2 tablespoons sucanat
¼ teaspoon chili paste
¼ cup chopped green onions

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

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COLD SESAME NOODLES WITH CUCUMBER RECIPE | RECIPE CART
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 ...
From getrecipecart.com
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COLD SESAME NOODLES WITH CUCUMBER | PUNCHFORK
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
From punchfork.com
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COLD SESAME NOODLES - COOK WITH DANA
2021-09-24 Step 3. Make oil sauce by adding minced ginger, minced garlic, 1 teaspoon salt and 1 teaspoon chicken bouillon in a bowl. Heat up 2.5 tbs oil in a pan until you see smoke. Then add the hot oil into the bowl and mix until salt has dissolved. Step 4. Add sesame sauce, oil sauce, & 2 teaspoons chili oil to the noodles.
From cookwithdana.com
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COLD SESAME NOODLES WITH SHREDDED CHICKEN - CHLOE TING RECIPES
Cold noodles tossed with shredded chicken and thinly sliced cucumber, dressed in a savory, tangy sesame sauce. A super easy, light and refreshing dish that is perfect for summer! A super easy, light and refreshing dish that is perfect for summer!
From chloeting.com
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TAIWANESE SESAME COLD NOODLES - THE SEASONED WOK
Cook the noodles or spaghetti according to the package directions. Rinse under cold water and add 1 teaspoon of sesame oil. Stir well until noodles are evenly coated with sesame oil. This will prevent the noodles from sticking. Cover and refrigerate. Mix all the Sauce ingredients in a small bowl. On a plate, dish out a single serving of noodles.
From theseasonedwok.com
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COLD SESAME NOODLES WITH CHICKEN AND CUCUMBERS RECIPE
Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Advertisement. Step 2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
From myrecipes.com
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COLD ASIAN NOODLES WITH CUCUMBER - FIFTEEN SPATULAS
2014-07-08 Instructions. In a medium bowl, whisk to combine the chicken broth, soy sauce, rice vinegar, fish sauce, sriracha, sesame oil, and scallion. Set this aside. Cook the noodles in salted boiling water according to the package directions. The tomoshiraga somen noodles I used only took a …
From fifteenspatulas.com
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84 EASY AND TASTY COLD SESAME NOODLES RECIPES BY HOME COOKS
Salad components: • noodles, cooked al dente per package instructions (soba, angel hair, and rice noodles all work well), COOLED • pre-cooked protein, cut in bite-sized pieces • medium Persian cucumber, julienned • medium carrot, julienned • asparagus spears, cut into 1/8" slices on the bias • of a small onion, thinly sliced (a couple of green onions, chopped, is ideal, but I didn ...
From cookpad.com
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COLD SESAME NOODLES WITH CUCUMBER | RECIPE | COLD SESAME …
Jul 12, 2018 - 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.
From pinterest.com
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COLD SESAME NOODLE SALAD WITH CUCUMBER AND MINT
2022-04-28 Step 5. Assemble the salad by tossing the noodles with half of the dressing. Then add the vegetables, the rest of the dressing, the toasted sesame seeds, and sliced green onion, tossing again until well distributed. Tear fresh mint over the top just before serving and add more sesame seeds if …
From anourishingplate.com
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COLD SESAME NOODLES (10 MINUTES ONLY!) - TIFFY COOKS
2021-07-08 Prepare your favorite noodle, rinse with cold water, and set aside. Mix sesame paste, sugar, peanut butter, and black vinegar. Slowly add in hot dashi stock or hot noodle water until it becomes a smooth runny consistency.
From tiffycooks.com
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SMITTEN KITCHEN’S COLD SESAME NOODLES WITH CUCUMBER
2016-09-16 I cooked about half the Pad Thai noodles called for, drained them in cool water several times until they were cool, and tossed with a small amount of toasted sesame oil while I finished with the veggies and herbs.
From averymerrikitchen.com
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TAIWANESE COLD NOODLES WITH SESAME DRESSING (LIANG MIAN)
2020-07-15 Prepare the toppings. To make a soft boiled egg, steam egg for seven minutes and soak it in cold water before peeling. Julienne or grate cucumber and carrot and set it aside. Chop the ham into thin strips and set it aside.
From cookinginchinglish.com
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SESAME NOODLES RECIPE (COLD AND TAIWANESE OR CHINESE) | KITCHN
2022-03-27 Meanwhile, coarsely chop 2 tablespoons roasted peanuts if desired. When the noodles are ready, drain and rinse under cold water until cooled. Drain again, shaking off the excess water. Add to the sauce and toss until evenly coated. Garnish with the reserved scallion greens, peanuts, and 1 teaspoon sesame seeds if desired.
From thekitchn.com
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Top Asked Questions

How do you make ramen noodles taste better after cooking?
When the noodles are done cooking, soak or rinse it with cold water to cool down. Remember to drain it-- don't let the noodle sit in water. Try the dressing to see if the flavor needs to be adjusted base on your taste. Top the noodles with toppings, mix with sesame dressing and enjoy!
How do you cook ramen noodles in peanut oil?
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.
How to cook chicken and cucumbers in the oven?
Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside. When water comes to a boil, cook pasta until tender but not mushy.
What are cold noodles in Taiwan?
If you go to the cold noodle stalls in Taiwan, you will usually get a bowl of noodles with sesame dressing topped with julienned cucumber. Depending on the area in Taiwan, the way they serve cold noodle can also differ by a little. For example, some will add a bit mayonnaise or wasabi in addition to the sesame dressing.

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