Cold Sesame Noodles Recipes

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COLD SESAME NOODLES



Cold Sesame Noodles image

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

Provided by KelBel

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot pepper flakes
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon toasted sesame oil
1 teaspoon grated gingerroot
1/2 cup chicken broth
1 lb linguine
chopped scallion
cucumber
sesame seeds (to garnish)

Steps:

  • In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
  • Cook linguine in salted water until al dente. Drain and rinse with cool water.
  • Mix linguine and sauce mixture in bowl.
  • Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.

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 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

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

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.

TAKEOUT-STYLE SESAME NOODLES



Takeout-Style Sesame Noodles image

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

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

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 WITH CRUNCHY VEGETABLES



Cold Sesame Noodles With Crunchy Vegetables image

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

Salt
4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
12 ounces fresh Chinese egg noodles or long pasta like linguine
2 tablespoons dark sesame oil
1/2 cup tahini, peanut butter or a combination
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced fresh ginger (optional)
1 tablespoon rice or white wine or other vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more to taste

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

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



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.

COLD SESAME NOODLES



Cold Sesame Noodles image

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

3 tablespoons peanut butter
3 tablespoons warm water
1 tablespoon sesame oil
1 teaspoon ground fresh ginger
1 teaspoon chopped garlic
1 teaspoon honey or 1 teaspoon sugar
3 teaspoons soy sauce
1 lb linguine or 1 lb spaghetti, cooked al dente
2 -3 tablespoons chopped scallions
1 tablespoon toasted sesame seeds
1/3 cup carrot, grated into matchstick pieces, you can buy these pre-grated at the salad bar in the grocery store (optional)

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

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

Categories     Pasta     Side     Picnic     Quick & Easy     Back to School     Lunch     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

3 tablespoons soy sauce
2 tablespoons rice vinegar or white-wine vinegar
1/2 teaspoon dried hot red pepper flakes, or to taste
2 tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 tablespoon Oriental sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup chicken broth
1 pound linguine or lo mein noodles
chopped scallion and cucumber strips for garnish

Steps:

  • In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.

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.

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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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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 — CINNAMON SOCIETY
2011-07-28 Remove from the heat and set aside. Prepare the sauce: In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
From cinnamonsociety.com
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EASY SESAME NOODLES RECIPE - ALTON BROWN
Pulse about ten times in 3-second bursts to bust up the garlic. Then run steady for about two minutes. Scrape down the sides if needed and go another minute or until the sauce is smooth. Place 2/3rds of the sauce in the bottom of a large bowl and toss in …
From altonbrown.com
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SZECHUAN COLD SESAME NOODLES - GIRL WITH THE IRON CAST
2020-08-13 Set aside. In a food processor, add in 2 tbsp of toasted sesame seeds and 2 tbsp of sesame oil. Blend on high for 30 seconds until seeds are made into a paste. Add the remaining ingredients in with the sesame paste: creamy peanut butter, rice vinegar, soy sauce, honey, garlic, ginger, sambal chili sauce.Blend on high for 30 seconds until smooth.
From girlwiththeironcast.com
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COLD SESAME NOODLES - SERIOUS EATS
2021-08-24 Whisk in sesame oil, water, sugar, rice vinegar, salt, soy sauce, and white pepper until smooth, about 30 seconds. Whisk in sesame seeds and set aside. For the Noodles: Fill a large bowl with cold water. In a large pot, bring 4 quarts (4L) water along with a healthy pinch of salt to boil over high heat.
From seriouseats.com
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SESAME NOODLES - COOKING CLASSY
2021-04-29 Cook noodles: Cook spaghetti or ramen according to package directions. Make sauce mixture: Meanwhile in a small mixing bowl whisk together water and cornstarch. Mix in soy sauce, sesame oil, honey, rice vinegar, peanut butter and sriracha (peanut butter will remain separated at this point). Saute aromatics: Heat vegetable oil in a small ...
From cookingclassy.com
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WHAT'S FOR DINNER | COLD SESAME NOODLES | SUMMER …
WHAT'S FOR DINNER | COLD SESAME NOODLES | SUMMER RECIPESIt's that time of year again! Time for the oppressive heat to get us all and food is the only bright ... Time for the oppressive heat to get ...
From youtube.com
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Top Asked Questions

How to cook Chinese noodles with sesame oil?
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.
How do you cook ramen noodles?
Preparation. 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,...
What is the recipe for spicy peanut sesame noodles?
Cold Spicy Peanut Sesame Noodles. 1 Ingredients. ¾ cup to 1 pound dried spaghetti noodles,, or Asian rice noodles. ⅔ cup water. ⅓ cup smooth peanut butter. ¼ cup low sodium soy sauce. ¼ ... 2 Instructions. 3 NUTRITION FACTS.
What is cold sesame noodle?
Cold Sesame Noodles. In China, noodles are served as breakfast or sometimes along with a meal with congee. The most famous and popular cold noodle in China is Sichuan style mala noodles. In that version, only a small amount of sesame paste is added, just for flavoring, no influence on the texture.

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