SESAME NOODLES RECIPE
Sesame Noodles are tossed in a delightful Asian sesame sauce full of garlic, ginger, sesame oil, and Tamari and then loaded with bell peppers. This easy gluten-free dinner recipe can be ready and on the table in under 30 minutes!
Provided by London Brazil
Time 25m
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and cook pasta according to package directions. (You want it to be al dente.)
- In a large skillet or wok over medium heat add 2 tablespoons olive oil, bell pepper slices, and ½ teaspoon salt. Sauté for 7-9 minutes, or until peppers are tender.
- While pepper and pasta are cooking, whisk together sesame sauce ingredients in a medium-sized bowl until combined. Add sesame sauce to skillet once peppers are cooked. Simmer sauce, while whisking occasionally, for 1 minute.
- Add drained pasta to skillet and toss in sauce for 1-2 minutes over low heat.
- Serve sesame noodles immediately with green onions and sesame seeds or refrigerate for 2 hours to serve cold. Enjoy!
Nutrition Facts : Calories 450 kcal, Carbohydrate 78 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, Sodium 702 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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
TAKEOUT-STYLE SESAME NOODLES
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
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
LOWER FAT COLD SESAME NOODLES
I have a recipe for cold sesame noodles here...but it's high in fat. Wanted to try and get the fat down.
Provided by Queen of Everything
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- 1. Cook noodles. Drain.
- 2. Chop veggies.
- 3. Assemble sauce ingredients.
- 4. Toss noodles, veggies and sauce together. Chill. Garnish with sesame seeds.
Nutrition Facts : Calories 273.4, Fat 6.4, SaturatedFat 1.1, Sodium 58.2, Carbohydrate 47.7, Fiber 1.5, Sugar 1.9, Protein 10.7
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 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
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
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.
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ELISE'S SESAME NOODLES - EATINGWELL
From eatingwell.com
4.5/5 (18)Total Time 20 minsAuthor Eatingwell Test KitchenCalories 340 per serving
- Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
- Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
SZECHUAN COLD SESAME NOODLES - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4.7/5 (6)Total Time 40 minsCategory Pasta/NoodlesCalories 975 per serving
- In a small sauce pot, over low heat, add the sesame oil, grinded szechuan peppercorns, crushed red pepper flakes, grated garlic, and grated ginger. Heat for 5 minutes, stirring occasionally, until garlic becomes fragrant. Carefully pour into a heat safe jar, such as a mason jar, add the toasted sesame oil, seal jar, shake, and place in refrigerator.
- In a large pasta pot, bring water to a boil, and cook noodles according to package instructions to al dente consistency. Remove from pot, drain, rinse with cold water, add 2 tbsp sesame oil and toss to coat noodles. 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. Taste and adjust flavor if necessary, i.e. more peanut butter if desired.
- Transfer noodles to a large bowl, start slowly pouring the sesame sauce onto the noodles, while tossing noodles with tongs to coat all the noodles. Reserve about 1/4 cup (see note). Grab szechuan chili oil, give it a shake, add 2-3 spoons into the noodles, toss to coat. Reserve the rest for those who want to add more individually to their dish.
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