Toasted Sesame Noodle Soup Recipes
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
TOASTED SESAME NOODLE SOUP
Introduce a new dish to your weeknight rotation with this recipe for Toasted Sesame Noodle Soup! Baby bok choy, green onions and carrots all make an appearance in this flavor-packed Toasted Sesame Noodle Soup.
Provided by My Food and Family
Categories Home
Time 30m
Yield 9 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat 1/4 cup dressing in medium saucepan over medium heat. Add carrots, garlic and ginger; stir. Cook, stirring frequently, 4 min.
- Add water, soy sauce, bouillon cube and remaining dressing; stir. Bring to boil. Add pasta; stir. Cook 8 min. or just until pasta is tender. Remove from heat.
- STIR in bok choy; cover. Let stand 5 min. Sprinkle with green onions before serving.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SESAME UDON NOODLES
This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
Provided by BAJATHECAT
Categories Side Dish Vegetables Green Peas
Time 23m
Yield 4
Number Of Ingredients 14
Steps:
- In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
- Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
- In a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 45.1 g, Fat 27 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 1205.8 mg, Sugar 2 g
SESAME-GINGER CHICKEN NOODLE SOUP
This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.
Provided by Sue Li
Categories soups and stews, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
- Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
- Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
- Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
- Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams
SESAME NOODLE SOUP WITH GINGER AND CHILIES
Provided by Molly O'Neill
Categories lunch, pastas, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the spaghettini and cook until al dente, about 9 minutes. Drain and place in a large bowl.
- Meanwhile, whisk together 1/4 cup of the chicken broth, the sesame oil, soy sauce, sesame seeds, ginger and jalapenos. Add the mixture to the pasta and toss to coat well.
- Place the remaining chicken broth in a saucepan and bring to a simmer. Mound the spaghettini mixture in the center of each of 4 soup plates. Top with the scallions and chicken, if using. Serve immediately.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 789 milligrams, Sugar 6 grams
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