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
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
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.
HG'S CRAZY-GOOD COLD SESAME NOODLES - WW POINTS = 4
This was a featured recipe in an email from Hungry Girl today. Sounds yummy! Sesame Treat! Cold sesame noodles with HALF the fat and a FRACTION of the calories compared to the average order? Give us forks ASAP -- and let the noodle-swirling begin! Serving Size: 1 bowl (entire recipe) Calories: 198 Fat: 10g Sodium: 494mg Carbs: 19g Fiber: 6g Sugars: 4g Protein: 9g POINTS® value 4* HG Alternative! If you use Better'n Peanut Butter instead of reduced-fat PB, your Crazy-Good Cold Sesame Noodles will clock in with 137 calories, 3.5g fat, 18g carbs, 4.5g fiber, and 6g protein (POINTS® value 2*). Woohoo!
Provided by senseicheryl
Categories Grains
Time 10m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain noodles well. Pat VERY dry with paper towels. Place noodles in a microwave-safe bowl, and microwave for 1 minute. Drain excess liquid from noodles, and pat them again until thoroughly dry (the more dry the better!). Cut noodles into spaghetti-length pieces. Set aside.
- In a separate small dish, combine peanut butter, soymilk, soy sauce, sesame seeds, garlic and sweetener. Mix well. Feel free to season this sauce to taste with salt. Pour sauce over noodles. Mix thoroughly.
- Top with chopped scallions and mix again. Allow to chill in the fridge. Then enjoy!
Nutrition Facts : Calories 109.3, Fat 6.7, SaturatedFat 1.4, Sodium 599.4, Carbohydrate 8.1, Fiber 1.5, Sugar 1.8, Protein 6
HOT AND COLD SESAME NOODLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
- In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
EASY COLD SESAME NOODLES
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
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
One of my favorites! These sesame noodles taste best cold.
Provided by pizzaface
Time 3h30m
Yield 8
Number Of Ingredients 8
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
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
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
HG'S CRAZY-GOOD COLD SESAME NOODLES
Steps:
- Rinse and drain noodles well. Pat VERY dry with paper towels. Place noodles in a microwave-safe bowl, and microwave for 1 minute. Drain excess liquid from noodles, and pat them again until thoroughly dry (the more dry the better!). Cut noodles into spaghetti-length pieces. Set aside. In a separate small dish, combine peanut butter, soymilk, soy sauce, sesame seeds, garlic and sweetener. Mix well. Feel free to season this sauce to taste with salt. Pour sauce over noodles. Mix thoroughly. Top with chopped scallions and mix again. Allow to chill in the fridge. Then enjoy
COLD SESAME NOODLES 66
From the menu at Vongerichten's TriBeCa restaurant, 66.
Provided by Jean Georges Vongerichten
Yield Makes 6 small plates
Number Of Ingredients 17
Steps:
- Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)
- Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.
- *Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.
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