Spicy Noodles With Sesame Dressing Recipes

SESAME NOODLES

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.

SPICY SESAME NOODLE RECIPE

Steps:

• Cook the pasta according to package directions to just al dente, drain well. Reserving one cup of pasta water.
• While the pasta is cooking, thinly slice the green onions, both the greens and whites.
• Gather the ingredients, measure and add them to a bowl. Add all of the ingredients except the onions and sesame seeds.
• Pour the sauce into pasta mixing well with thongs. Add in half of the sliced onions and sesame seeds and about 1/2 cup of pasta water. Continue tossing and mixing the pasta will be glossy.
• Top with remaining sliced onions and sesame seeds. Serve and enjoy!

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

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.

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

SPICY SESAME DRESSING

Steps:

• In a food processor fitted with the metal blade, or in a blender, finely chop the garlic and ginger.
• Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste.
• Refrigerated, in a covered container, the dressing will keep for up to a week.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.

SOBA NOODLES WITH GINGER-SESAME DRESSING

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

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.