Szechuan Sesame Noodles Recipes

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SZECHUAN NOODLES



Szechuan Noodles image

Make and share this Szechuan Noodles recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade.
  • Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
  • Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
  • Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
  • Add the red and yellow bell peppers and scallions; toss well.
  • Serve warm or at room temperature.
  • The remaining sauce may be added, as needed, to moisten the pasta.
  • Enjoy!

SZECHUAN SESAME NOODLES



Szechuan Sesame Noodles image

Categories     Onion     Pasta     Vegetable     Peanut     Fall     Bon Appétit

Yield Makes 6 side-dish servings

Number Of Ingredients 9

8 ounces thin dried Asian noodles or linguine
4 tablespoons oriental sesame oil
3 tablespoons chopped peanuts
2 tablespoons finely chopped peeled fresh ginger
3 large garlic cloves, minced
6 tablespoons bottled teriyaki sauce
2 tablespoons fresh lime juice
1 teaspoon chili-garlic sauce
1 1/2 cups thinly sliced green or red onions

Steps:

  • Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
  • Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

DAN-DAN MEIN (SZECHUAN SESAME SAUCE NOODLES)



Dan-Dan Mein (Szechuan Sesame Sauce Noodles) image

This is a popular noodle served as fast meal or snack in China, Taiwan, and Southeast Asia. It's a mix-it yourself dish good for parties and potlucks. It originated in Szechuan province and is distinguished by the rich sesame or peanut butter sauce with ginger, garlic, and Szechuan peppercorn powder. Szechuan peppercorns make your tongue tingle in a way that's not fiery but still exciting.

Provided by SpiceBunny

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup minced garlic
2 tablespoons minced ginger
1 teaspoon salt
1/3 cup water
1/4 cup cooking oil
1 tablespoon red pepper flakes
chinese sesame seed paste or tahini, 1-2 tbsp per serving
chopped scallion (1 tbsp per serving)
black vinegar (1/2 tsp per serving)
soy sauce (to taste)
sugar (to taste)
chopped peanuts (optional)
shredded cucumber (recommended)
szechuan peppercorns, dry-roasted in a skillet, then ground with a mortar and pestle. 1 generous tbsp. per serving
fresh white wheat noodles, cooked 2 -4 minutes in rapidly boiling water until al dente

Steps:

  • Make the ginger-garlic water.
  • Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
  • Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
  • Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
  • Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
  • 1 serving noodles.
  • 1-2 tbsp Ginger-Garlic Water.
  • 2 tsp chili flake oil.
  • 2 tbsp sesame paste.
  • 1 tbsp scallions.
  • 1 big pinch roasted Szechuan peppercorn powder.
  • Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
  • Bon appetit or "Duo chi".

Nutrition Facts : Calories 139.8, Fat 13.9, SaturatedFat 1.8, Sodium 584.2, Carbohydrate 4.1, Fiber 0.6, Sugar 0.3, Protein 0.8

SCZECHUAN NOODLES



Sczechuan Noodles image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SZECHUAN NOODLES



Szechuan Noodles image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SESAME NOODLES



Sesame Noodles image

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

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

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

TAKEOUT-STYLE SESAME NOODLES



Takeout-Style Sesame Noodles image

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Provided by Sam Sifton

Categories     easy, quick, noodles, times classics, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

Steps:

  • Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  • In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
  • Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams

SPICY SICHUAN NOODLES



Spicy Sichuan Noodles image

This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon Sichuan peppercorns
1/2 pound ground pork
3 tablespoons dark soy sauce
Salt to taste
1 cup peanut oil
3 tablespoons chopped garlic
2 tablespoons finely chopped peeled fresh ginger
5 tablespoons finely chopped scallions
2 tablespoons sesame paste or smooth peanut butter
2 tablespoons chili oil
1 cup chicken stock
12 ounces fresh or dry Chinese egg noodles (or spaghetti noodles)

Steps:

  • Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
  • Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
  • Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
  • Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
  • Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 61 grams, Carbohydrate 69 grams, Fat 82 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 4 grams, TransFat 0 grams

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