Sesame Asparagus And Noodles Recipes

SESAME ASPARAGUS

Steps:

• Trim tough ends from asparagus spears. Set spears aside.
• Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
• Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
• Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
• Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

SIMPLY SESAME ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss asparagus and sesame oil together in a bowl until asparagus is completely coated. Season with coarse salt.
• Cook asparagus on the preheated grill, turning every 2 minutes, until browned and tender yet still crisp to the bite, about 8 minutes.

SESAME NOODLES WITH CHICKEN & ASPARAGUS RECIPE - (4.6/5)

Steps:

• Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Add pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.

EASY SESAME ASPARAGUS

Steps:

• Preheat oven to 450 degrees. Trim ends from asparagus; cut stalks into 2-inch lengths. Place asparagus in a roasting pan; drizzle with olive oil, and season with salt. Toss to combine.
• Spread asparagus evenly. Roast 10 minutes, turning asparagus halfway through. Add sesame seeds, and continue roasting until asparagus is lightly browned in spots and tender, about 5 minutes more.

SESAME NOODLES WITH VEGGIES

Steps:

• Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside.
• In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil.
• Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, chile-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended.
• Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature.

SESAME ASPARAGUS AND NOODLES

Steps:

• Bring a large pot of water to a boil for the noodles.
• Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan.
• Occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
• Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
• When the water is at a rolling boil, cook the noodles until tender yet chewy.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour in the water and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
• Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
• 7. Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on the noodles. Garnish with sesame seeds.

ASPARAGUS NOODLES WITH BACON

Steps:

• Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Cook 2 chopped bacon slices and 1 sliced shallot in 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat until crisp, 8 minutes. Add the shaved asparagus and 1 teaspoon jarred chopped hot peppers. Cook until tender, 3 minutes. Stir in 3 cups baby spinach and cook until wilted, 1 minute. Season with salt.

SESAME NOODLES WITH CHICKEN & ASPARAGUS

Steps:

• Bring a large pot with water to a boil.
• Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Cook the chicken until it's not longer pink inside, about 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.
• Add a large pinch of salt to the boiling water then add pasta and cook until just beginning to soften, about 8 minutes.
• Add the asparagus into the pot and cook until bright green and the pasta is al dente, about 4 minutes more. NOTE: Reserve one cup of pasta water. Drain pasta and asparagus and return to the pot.
• SAUCE: In a medium bowl, whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame seed oil and 1/2 cup of the reserved pasta water until smooth.
• Add the cooked chicken into the skillet with the pasta and asparagus, then add the peanut butter mixture and toss to combine.
• Add more of the reserved pasta water, if needed. Serve immediately!

LEMON-SESAME ASPARAGUS

Steps:

• Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
• Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
• To serve, pour sauce over the cooked asparagus.

SESAME NOODLES WITH ASPARAGUS TIPS

Steps:

• Mix the marinade ingredients together, stirring to dissolve the sugar.
• Bring a large pot of water to a boil. Add salt and the asparagus.
• Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
• Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
• Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus.
• Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions and sesame seeds.

SESAME ASPARAGUS

Steps:

• Steam asparagus until tender, about 7 minutes. Drain and set aside.
• To serve, heat oil until it is warm, and add sesame seeds and asparagus, stirring to coat, and warm asparagus slightly. Stir in soy sauce, and serve.

SESAME ASPARAGUS

Steps:

• In a large skillet, saute asparagus and garlic in butter for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender. Transfer to a serving dish with a slotted spoon; sprinkle with sesame seeds.