COLD SESAME NOODLES
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
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.
SESAME NOODLES
This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!
Provided by scoopnana
Categories Main Dish Recipes Pasta
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
- Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g
SOBA NOODLES WITH CRISPY KALE
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Kale Vegetarian Dairy Free Healthy Quick and Healthy Lunch Soy Sauce Honey Peanut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place racks in upper and lower thirds of oven and preheat to 375°F. Toss kale, coconut, nutritional yeast, 1/2 tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15-20 minutes.
- While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
- Combine tahini, soy sauce, honey, 2 tsp. sesame oil, 1/2 tsp. red pepper flakes, and remaining 1/2 cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
- Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.
ASIAN KALE WITH NOODLES
Yummy and super-quick! Depending on dietary needs, you may substitute tofu for the eggs.
Provided by CrimsonJewel
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
- Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
- Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
- Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
- Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 53.4 g, Cholesterol 200.5 mg, Fat 16.5 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1043.4 mg, Sugar 2.6 g
SESAME NOODLES WITH KALE
Make and share this Sesame Noodles With Kale recipe from Food.com.
Provided by dicentra
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- While you are bringing a large pot of water to a boil, hold bunch of kale together, slice off and discard thickest part of stem (about 1 inch). Still holding kale in a bunch, slice remaining stems and leaves as thin as you can.
- Set kale in sinkfull (or large bowl) of water and swish vigorously to remove any grit. (Repeat this process with fresh water if kale seems especially sandy.) Lift out kale, place in colander and rinse thoroughly.
- When water has come to a rolling boil, add pasta and cook for 5 minutes less than cooking time indicated on package.
- Add kale stems and leaves in a few batches, pressing down with back of large spoon to submerge each batch. Continue cooking, uncovered, over high heat until kale and pasta are tender, about 5 minutes. (Kale tends to remain on top of pasta. Press it under water from time to time with back of large spoon.).
- Drain pasta and kale and return to pot. Add sesame oil and tamari and toss with fork. Taste and add more sesame oil and tamari if necessary. Add sesame seeds and toss again. Serve hot or at room temperature.
Nutrition Facts : Calories 481, Fat 11.9, SaturatedFat 1.7, Sodium 2137.8, Carbohydrate 79.9, Fiber 7.6, Sugar 0.1, Protein 16.5
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