Martha Stewarts Chinese Noodles With Sesame Dressing Recipes

COLD SESAME NOODLES

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.

MARTHA STEWART'S CHINESE NOODLES WITH SESAME DRESSING

Steps:

• Cook 1 package (8 oz) thin Chinese noodles according to package directions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with 1 Tbs vegetable oil.
• In a small bowl, whisk together 1/4 c fresh lime juice, 2 Tbs soy sauce, 1 tsp toasted sesame oil, 2 tsp light brown sugar, and 1/8 to 1/4 tsp crushed red pepper; whisk in 3 Tbs chopped fresh cilantro.
• Pour over noodles, season with coarse salt and ground pepper.
• Toss and serve.

SOBA-NOODLE BOWL WITH TOFU

Steps:

• Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
• Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

CRISP COOKED NOODLES

Steps:

• Place mushrooms in a medium bowl. Cover with 2 cups hot water. Let soak until soft, about 20 minutes. Drain. Strain liquid through a fine sieve; reserve 2 cups liquid. Remove, and discard mushroom stems. Slice caps into thin strips; set aside.
• Lightly coat an 8-inch round cake pan with sesame oil; set aside. Bring a large pot of water to a boil. Add the noodles, and cook until just tender, about 4 minutes for fresh and 7 minutes for dried. Drain. Add 1 1/2 teaspoons sesame oil, and toss to combine. Transfer noodles to prepared cake pan; let stand until cool.
• In a medium bowl, combine remaining cup water, reserved mushroom liquid, 1 1/2 tablespoons sake, oyster sauce, soy sauce, remaining 1 1/2 teaspoons sesame oil, and pepper. Whisk to combine. Add 2 tablespoons cornstarch mixture. Stir to combine; set aside.
• Heat a wok or large skillet. Add 1 tablespoon safflower oil, and heatuntil hot, about 20 seconds. Add noodles, maintaining their shape, and cook until browned, 2 to 3 minutes. Flip noodles, and cook until the other side is browned. Transfer to a platter, and keep warm.
• Add remaining tablespoon safflower oil, and heat about 20 seconds. Add the reserved mushrooms, the garlic, and ginger and stir-fry until fragrant, about 20 seconds. Add the leeks and carrots. Stir-fry for 1 minute.
• Add the remaining 1 1/2 tablespoons sake, and cook 1 minute more. Add the mushroom liquid mixture, and bring to a boil. Stir in about half of the remaining cornstarch mixture, and cook, stirring, until thickened. If needed, add additional cornstarch mixture until desired consistency is achieved. Stir in bean sprouts. Spoon vegetables over noodles; serve immediately.

LIGHTER SESAME CHICKEN

Steps:

• Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
• Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
• Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

ASIAN SALMON PATTIES

Steps:

• In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
• Sesame Mayonnaise
• In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
• Chinese Noodles with Sesame Dressing
• Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
• In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.

KUNG PAO CHICKEN

Steps:

• Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
• In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
• Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
• Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.