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 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
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 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 CUCUMBER
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Noodle Dinner Cucumber Peanut Peanut Butter Soy Sauce Ginger Vegetarian Vegan Sesame Chill Summer
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Prepare a bowl of ice water.
- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
COLD SESAME NOODLES WITH SHREDDED CHICKEN
So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.
Provided by Zoesmama
Categories Spaghetti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
- Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
- If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
- In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
- Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
- Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
- Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
- Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
- In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.
COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER
Categories Pasta Vegetable Side Vegetarian Quick & Easy Cucumber Summer Noodle Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
- In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
- In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.
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- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
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- Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
- Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
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- Use a large box grater to grate the cucumber into long, thin strips. Chop scallions into fine rings. Mince garlic and cilantro.
- Bring a pot of water to boil and add noodles. Boil for approx. 1 min. less than stated time on the package. Drain and rinse under cold running water. Toss with a bit of sesame oil so the noodles don’t stick together. Add to a bowl.
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- In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, sesame paste, shallot and 3 tablespoons of the peanut oil and puree until smooth. Transfer the sauce to a bowl and refrigerate for 45 minutes.
- In a large pot of boiling water, cook the noodles until al dente. Drain and rinse under cold running water until chilled. Shake out the excess water and blot dry; transfer the noodles to a bowl and toss with the remaining 2 tablespoons of peanut oil. Add the peanut-sesame sauce and toss well to coat. Garnish with the cucumber and scallions and drizzle with Ma La Oil, leaving the solid spices behind.
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- Set a pan of boiling water with a little bit of salt. Add the noodles and let boil until soft. During this time you can make the Asian Sesame Sauce. Just whisk all the ingredients together in a bowl.
- Drain the noodles and leave them in the warm pan. Pour in the two beaten eggs and quickly toss/stir the pan until the eggs are cooked and coating all the noodles.
- Add the Asian Sesame Sauce along with the chili and onion and cucumber sheets. Toss the noodles until everything is well combined and coated.
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