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.
DANG COLD ASIAN NOODLE SALAD
Steps:
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
- In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
- Garnish with sesame seeds and peanuts.
SESAME NOODLE SALAD
This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.
Provided by jkmom
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g
THAI-INSPIRED NOODLE SALAD
A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.
Provided by Christiana Heins
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
- Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
- Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
- Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 47.1 g, Fat 3.7 g, Fiber 1.2 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 1068.4 mg, Sugar 4.6 g
THAI NOODLE SALAD
Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.
Provided by Yakuta Rasheed
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h15m
Yield 20
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
- In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g
COLD SESAME NOODLES
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
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.
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.
HOT AND COLD THAI SESAME NOODLE SALAD
Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time.
Provided by Dragonfly AZ
Categories Spaghetti
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta to al dente, 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. Adjust to taste.
- Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
- Tastes best if allowed to chill first.
Nutrition Facts : Calories 404.6, Fat 14.9, SaturatedFat 2.7, Sodium 1281, Carbohydrate 54.2, Fiber 5.8, Sugar 7.2, Protein 15.9
COLD SESAME NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield about 4 to 6 side dish serving
Number Of Ingredients 9
Steps:
- Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
- In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
COLD SESAME NOODLE SALAD
This recipe was in my Inbox one morning, and it's become one of my favorite dishes. It's supposed to be a side dish, but it's very good for indulging late at night on your own when you feel like a midnight nosh.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes.
- Set 1 tablespoon seeds aside.
- Place the remaining seeds in the jar of a blender.
- Add the oil and process on low speed for 10 seconds.
- Scrape down the sides of the blender and process for another 10 seconds.
- Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
- Set the dressing aside.
- Bring 3 quarts of water to a boil in a medium pot.
- Add the salt and soba noodles and boil until al dente, about 4 minutes.
- Drain the noodles in a colander and return them to the cooking pot.
- Add cold water to the pot, swishing the noodles around to wash away the starch.
- Drain well.
- Transfer the noodles to a large mixing bowl and toss with the dressing.
- Let stand 5 minutes.
- Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
- Serve immediately.
Nutrition Facts : Calories 212.7, Fat 7.8, SaturatedFat 1.1, Sodium 1057.2, Carbohydrate 31.4, Fiber 1.1, Sugar 0.7, Protein 7.5
COLD SESAME NOODLES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in salted water until al dente. Drain and rinse under cold water until cool. Set aside in a saucepan. Combine remaining ingredients and simmer over low heat until smooth. Cool slightly and toss sauce with cooked pasta.
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.
COLD SESAME NOODLE SALAD
Make and share this Cold Sesame Noodle Salad recipe from Food.com.
Provided by Battle in Seattle
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
- In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
- In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
- To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.
Nutrition Facts : Calories 420.9, Fat 18.4, SaturatedFat 2.6, Sodium 1466.5, Carbohydrate 56.6, Fiber 3.3, Sugar 6.9, Protein 14.2
COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING
This wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best.
Provided by CookinDiva
Categories Salad Dressings
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
- In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
- Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
- Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
- One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
- Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.
Nutrition Facts : Calories 336.3, Fat 14.9, SaturatedFat 2.3, Sodium 454.1, Carbohydrate 41.6, Fiber 3.6, Sugar 4.3, Protein 10.3
COLD SESAME NOODLE SALAD
Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, and toasted sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
- Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
- Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.
THAI NOODLE SALAD
Provided by Jennifer Martin
Categories Salad Pasta Sauté Vinegar Peanut Winter Simmer Bon Appétit Portland California
Yield Makes 8 side-dish servings
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
COLD THAI NOODLE SALAD
This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing". I have always just kind of mixed things together. I have found that using some authentic ingredients does make it stand out. Fish Sauce and sriracha hot sauce are availabe in the Asian section of most supermarket today. White pepper is hit or miss. Spice stores and many ethnic grocery stores carry it. The French use it in white sauces so you get the pepper flavor, but you do not the specs. This is not an exacting recipe. If you want is spicier add more hot sauce. If not, use less. More tart add vinegar, etc. Add grilled chicken or cooked shrimp and make it a meal. Prep time is about 30 minutes. It does need to chill 2 hours before serving.
Provided by Philly Closet Cook
Categories Thai
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles al dente (do not overcook - mushy noodles won't work).
- Strain and rinse under cold water until cooled.
- Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
- In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
- Chill minimum 2 hours.
- Transfer to a bowl or platter, if you you want.
- Before serving pour reserved "dressing" over noodles.
- Sprinkle sesame seeds and reserved green onions (and cilantro if used).
Nutrition Facts : Calories 332.2, Fat 18.1, SaturatedFat 3.2, Sodium 525.8, Carbohydrate 35, Fiber 2.8, Sugar 4.4, Protein 8.9
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