Cold Tahini Noodles With Vegetables Recipes

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COLD TAHINI NOODLES WITH VEGETABLES



Cold Tahini Noodles With Vegetables image

Among the selling points for these noodles as a brown bag lunch: they're at their best when served cold, they keep well, and, depending on how many vegetables you mix in, they can serve as either a hearty meal or a light snack.

Provided by Based on a recipe from the New York Times

Yield 6

Number Of Ingredients 15

Kosher salt
1 pound dried udon noodles (may substitute Chinese egg noodles or whole-wheat linguine)
2 tablespoons plus 1 teaspoon sesame oil
2 tablespoons unseasoned rice vinegar
2 tablespoons tahini
1 tablespoon smooth peanut butter
3 1/2 teaspoons low-sodium soy sauce
1 tablespoon sugar
1 tablespoon peeled fresh ginger root, finely grated
2 to 3 teaspoons chili-garlic sauce
1 large carrot, scrubbed well and cut into 2-inch long matchsticks
1/2 English cucumber, seeded and cut into 2-inch long matchsticks
1 medium red bell pepper, seeded and cut into thin 2-inch-long strips
2 scallions, thinly sliced
1/4 cup chopped roasted unsalted peanuts (or 1 teaspoon toasted sesame seeds)

Steps:

  • 1 Bring a large pot of lightly salted water to a boil over high heat
  • 2 Add the noodles and cook for 8 minutes, or until just tender
  • 3 Drain the noodles, rinse with cold water, drain again and transfer to a large bowl
  • 4 Add 1 teaspoon of the sesame oil and toss to coat
  • 5 In a medium bowl, whisk the remaining 2 tablespoons sesame oil, the rice vinegar, tahini, peanut butter, soy sauce, sugar, ginger and chili-garlic sauce
  • 6 Pour the sauce over the noodles and toss to coat
  • 7 Add the carrot, cucumber and bell pepper and toss to mix it together
  • 8 Sprinkle the scallions and peanuts (or toasted sesame seeds) on top before serving

Nutrition Facts : Calories 410 calories, Fat 14 g, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g

COLD SESAME NOODLES WITH SUMMER VEGETABLES



Cold Sesame Noodles with Summer Vegetables image

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

1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 tablespoon Sriracha (hot chili sauce)
1 tablespoon toasted sesame oil
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
Kosher salt, freshly ground pepper
freshly ground pepper
8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
1 cup (loosely packed) cilantro leaves with tender stems
3 scallions, thinly sliced
1 tablespoon black or white sesame seeds

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 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

CHILLED NOODLES WITH TAHINI DRESSING



Chilled Noodles with Tahini Dressing image

This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.

Provided by Eileen Lee

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 30m

Yield 8

Number Of Ingredients 12

1 pound dry vermicelli pasta
3 tablespoons tahini
½ cup olive oil
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon water
2 cloves garlic, minced
¼ teaspoon white sugar
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried chives

Steps:

  • Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
  • In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
  • Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 20.2 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 141.2 mg, Sugar 0.3 g

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