CHINESE PEANUT SESAME NOODLES
Steps:
- Bring a pot of salted water to boil. Add the spaghetti and cook until al dente. Drain, rinse well with cold water, and toss with a glug of sesame oil.
- Whisk together the 2 tablespoons sesame oil, soy sauce, rice vinegar, tahini or sesame paste, peanut butter, sugar, ginger, garlic, and chili paste/oil (if using).
- Pour the sauce over the noodles and toss to coat with most of the scallions and a generous sprinkle of sesame seeds. Serve, garnishing with some peanuts, a sprinkle of sesame seeds, and the remaining scallions.PRO TIP: Have leftovers? The sauce may seize up in the fridge, making the noodles appear a little dry. Rewarm in a pot over medium-low heat with a couple tablespoons of water, tossing frequently, until reconstituted.
COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE
Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.
Provided by Elmotoo
Categories Spaghetti
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
- FOR DRESSING:
- Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
- For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
- Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
- * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
- will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
- If you want to make your own oil:
- 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
- Lasts indefinitely.
COLD SESAME NOODLES
Steps:
- Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
- In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
COLD PEANUT-SESAME NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
- Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
- Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
TAKEOUT-STYLE SESAME NOODLES
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
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
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
CHINESE COLD SESAME NOODLES
Steps:
- Gather the ingredients.
- Cook the rice noodles in boiling water just until they begin to soften but are not yet all the way cooked, about 5 minutes. Drain well.
- In a large skillet, heat 2 tablespoons of the sesame oil and fry the noodles, stirring frequently. Cook for 3 to 5 minutes, or until the noodles are soft. Remove from the heat.
- In a large bowl or blender, whisk or blend together the remaining 1 tablespoon of sesame oil, the peanut butter, water, tahini, sherry or rice vinegar, maple syrup, soy sauce (or tamari), garlic, and ginger.
- Toss this mixture with the noodles. Adjust the seasoning with salt, if necessary.
- Stir in the chopped green onions. Chill about 20 minutes before serving. Garnish with toasted sesame seeds, cilantro, and lime wedges, if desired. Enjoy!
Nutrition Facts : Calories 569 kcal, Carbohydrate 97 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 397 mg, Sugar 4 g, Fat 15 g, ServingSize 3 to 4 Servings, UnsaturatedFat 0 g
SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE
Steps:
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.)
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.)
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!
Nutrition Facts : ServingSize 1
COLD NOODLES WITH PEANUT BUTTER SAUCE
Quick and easy, flavourful Shanghai style cold noodles tossed in peanut butter sauce with fresh vegetables and Asian seasonings, are ready in 10 minutes.
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 13m
Number Of Ingredients 16
Steps:
- In a medium pot, bring 5 cups of water to a boil. Add dried wheat noodles in the pot and cook the noodles for 2 minutes, stirring occasionally so that the noodles don't stick to each other. Transfer to a colander and rinse with the cold water for 30 seconds. Drain the noodles and add into a large mixing bowl.
- Blanch cook the bean sprouts and chives together by boiling them together in the same pot for 1 minute. Transfer to a colander and rinse with cold water for 30 seconds. Transfer them into the large bowl of noodles.
- Add in cucumber, garlic, white pepper, soy sauce, black vinegar, pepper (optional), and chili oil (optional). Stir well to coat the noodles evenly.
- In a separate small bowl, add peanut butter, sesame oil, hot water (can use the hot water from the cooking pot) and sugar. Mix well until it becomes a smooth and creamy consistency. Add the peanut butter sauce into the large bowl. Stir well with a spatula to coat the noodles with peanut butter sauce.
- Transfer the noodles onto a plate, sprinkle white sesame seeds and crushed peanuts on top, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 347 calories, Sugar 2.1 g, Sodium 170 mg, Fat 6.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 62.7 g, Fiber 3 g, Protein 10 g, Cholesterol 0 mg
COLD SESAME NOODLES
These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
Provided by Bill
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 18
Steps:
- Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
- Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
- Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
- In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.
Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
COLD SESAME NOODLES
Easy and yummy Chinese cold noodles dish with sesame paste. Also known as Sesame cold noodles.
Provided by Elaine
Categories staple
Time 15m
Number Of Ingredients 13
Steps:
- Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin.
Nutrition Facts : Calories 987 kcal, Carbohydrate 115 g, Protein 24 g, Fat 49 g, SaturatedFat 15 g, Sodium 4592 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
COLD SESAME NOODLES WITH SPICY PEANUT SAUCE
Spicy Asian-style sesame noodles that are delicious served cold or hot.
Provided by KBANDE
Categories Pasta and Noodles Noodle Recipes
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g
COLD CHINESE NOODLES
Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham!
Provided by HelenG
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Try to julienne ham, chicken and onions about the same sizes, 2 inches or so.
- Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
- Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown.
- Remove from the heat. Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
- Pour the hot dressing over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl put in fridge to cool, about 3 hours.
- Enjoy :).
Nutrition Facts : Calories 1467.4, Fat 107.2, SaturatedFat 14.1, Cholesterol 35.5, Sodium 3580.4, Carbohydrate 92.9, Fiber 7.6, Sugar 3.5, Protein 37.7
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- Install the standard blade in the work bowl of your food processor then put the work bowl on your scale and weigh in all the ingredients except the pasta , remembering to zero out the weight of each ingredient as you go. This is one of those cases where the scaling is more about convenience than precision, so if you ere a gram or two on either side of target, it’s okay. It’s not going to explode or anything.
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