CHINESE NOODLES WITH SESAME DRESSING
Liven up a noodle side dish with a dressing made with fresh cilantro, lime juice and sesame oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165 g, Fat 4 g, Fiber 5 g, Protein 5 g
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 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 cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
- In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.
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 NOODLES IN PEANUT SESAME SAUCE
Make and share this Cold Chinese Noodles in Peanut Sesame Sauce recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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 dark sesame oil so they don't stick together.
- For dressing, combine all dressing 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. Just before serving, toss noodles with sauce. Use about 6 heaping tablespoons of dressing per pound of noodles. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
Nutrition Facts : Calories 1082.4, Fat 68.1, SaturatedFat 10.5, Sodium 2892.1, Carbohydrate 97.8, Fiber 8.4, Sugar 20.9, Protein 24.1
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