Martha Stewarts Chinese Noodles With Sesame Dressing Recipes

CHINESE NOODLES WITH SESAME DRESSING

Steps:

• In a large pot of boiling water, cook noodles according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil. Set aside.
• In a small bowl, combine lime juice, soy sauce, sesame oil, sugar, red pepper, and cilantro.
• Pour over noodles; season with salt and ground pepper. Toss, and serve.

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.

SPICY NOODLES WITH SESAME DRESSING

Steps:

• Bring six quarts water to boil. Add the peanut oil and cook the noodles for three to four minutes, or until al dente. Drain and refresh under running cold water.
• Place the noodles in a large serving bowl and add one tablespoon sesame oil. Toss to prevent them from sticking together and set them aside.
• Mix together the remaining ingredients until you have a smooth sauce. If necessary, thin with a little olive oil. Correct seasoning and pour the dressing over the noodles. Toss thoroughly and serve at room temperature.

PEANUT SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
• Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

NOODLE SALAD WITH SESAME DRESSING

Steps:

• Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time - the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
• Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.