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
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.
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 WITH SPICY PEANUT SAUCE
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
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 WITH SUMMER VEGETABLES
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Dinner Lunch Cucumber Bell Pepper Carrot Radish Summer Noodle Sesame Oil Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
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.
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
A perfect make-ahead lunch, these noodles-made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes-can be prepared and refrigerated for up to week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; cook noodles according to package directions. Drain; let cool completely.
- Bring 3 cups water to a boil in a medium saucepan; boil bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
- Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red-pepper flakes. Put sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds.
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COLD SESAME NOODLES WITH VEGETABLES RECIPE
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Servings 6Calories 260 per servingTotal Time 30 mins
- Puree peanut butter, garlic, ginger, soy sauce, rice vinegar and brown sugar in a blender until smooth. With blender running, pour in 1/4 cup hot water and blend until smooth.
- Bring a pot of salted water to a boil. Cook noodles until just tender, about 9 minutes. Drain, rinse under cold water and drain again. Transfer to a large bowl; toss with sesame oil.
- Toss scallions, cucumbers, carrots and sauce in bowl with noodles. Sprinkle with cilantro and sesame seeds.
COLD SESAME NOODLES WITH CRUNCHY VEGETABLES RECIPE
From thewanderlustkitchen.com
4.4/5 (35)Total Time 1 hr 15 minsCategory SaladCalories 317 per serving
- Cool the lo mein noodles according to package directions for al dente. Drain and toss with two tablespoons of sesame oil in a large bowl. Cover and chill for one hour.
- Meanwhile, prepare the vegetables. Slice the scallions and cut the bell pepper, carrot, and cucumber into thin matchsticks. Set a few pieces of each vegetable aside to use as garnish (optional).
- Whisk together the sauce ingredients in a medium bowl. Add the chilled lo mein noodles and vegetables and toss well. Garnish with reserved vegetable pieces and sprinkle with sesame seeds. Serve at once.
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