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
SESAME PEANUT NOODLES RECIPE BY TASTY
Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams
COLD PEANUT NOODLES
Make and share this Cold Peanut Noodles recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
- Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
- In a small bowl, whisk together the sauce ingredients until smooth.
- Drizzle the sauce over noodles mixture; toss to coat well.
- Serve room temp or cold.
- Garnish with sesame seeds if desired.
Nutrition Facts : Calories 351, Fat 11.5, SaturatedFat 2, Sodium 336.8, Carbohydrate 51.8, Fiber 3.5, Sugar 7.4, Protein 11
PEANUT SESAME NOODLES
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Categories Ginger Nut Pasta Side Vegetarian Quick & Easy Vinegar Peanut Bell Pepper Summer Soy Sauce Gourmet Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 side-dish or 4 vegetarian main-course servings
Number Of Ingredients 16
Steps:
- Make dressing:
- Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
- Make salad:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
- Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
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 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
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
PEANUT SESAME NOODLES
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving. COOKS NOTES: Think about adding julienned carrots and cucumber. You may also like to add a bit more vinegar, sesame oil,garlic and soy sauce for tang! Great leftovers too!!
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Make dressing:.
- Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
- Make salad:.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
- Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
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.
COLD SESAME NOODLES
Categories Pasta Side Picnic Quick & Easy Back to School Lunch Gourmet
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.
COLD PEANUT SESAME NOODLES
These noodles get better as they chill in the refrigerator. You can add shrimp, chicken, or any vegetables to make this dish your own. I love garlic so I add plenty of it to these noodles. Feel free reduce the amount of garlic.
Provided by Darell Bell
Categories Pasta Sides
Time 25m
Number Of Ingredients 11
Steps:
- 1. Boil pasta according to package directions and drain and rise with cold water.
- 2. In a large bowl add the peanut butter and slowly add in the rice vinegar, soy sauce, sesame oil, brown sugar(or honey), and siracha (or chili sauce). Whisk until combined and smooth.
- 3. Add the minced garlic cloves and ginger to the sauce. Mix well.
- 4. Add the drained pasta to the sauce as well as the sesame seeds and green onions. Mix until the noodles are coated.
- 5. Transfer the noodles to the refrigerator and allow the flavors to be absorbed in the noodles for at least an hour or overnight.
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.
More about "cold peanut sesame noodles food"
COLD PEANUT-SESAME NOODLES RECIPE - ANDREW ZIMMERN | …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- 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.
ANDREW ZIMMERN COOKS: COLD PEANUT SESAME NOODLES
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ASIAN COLD SESAME NOODLES (NUT FREE) - CHEW OUT LOUD
From chewoutloud.com
5/5 (2)Estimated Reading Time 3 minsCategory Dinner
- Cook noodles in a large pot of boiling, well-salted water until tender, according to package instructions. Drain and rinse thoroughly with very cold water until all noodles are cool. Drain well. Toss with 2 TB sesame oil and set aside.
- In a large bowl, whisk together the remaining sesame oil, Tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper. Add 1/4 cup hot water to thin out the sauce; whisk until combined.
- Add cooked/cooled pasta, cucumbers, and carrots to the sauce. Toss well to combine. If using chicken or shrimp, add those and toss to combine. Garnish as desired. Serve immediately.
EASY SESAME NOODLES RECIPE - ALTON BROWN
From altonbrown.com
4.2/5 (9)Category MainsServings 2Estimated Reading Time 2 mins
- 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.
- Pulse about ten times in 3-second bursts to bust up the garlic. Then run steady for about two minutes. Scrape down the sides if needed and go another minute or until the sauce is smooth.
- Place 2/3rds of the sauce in the bottom of a large bowl and toss in the noodles until thoroughly coated. This is a lot easier if the sauce is warm so if you’re getting it out of the fridge you may want to nuke it briefly.
- Garnish with any of the options listed above and consume. I typically go with the sesame seeds and green onions.
COLD SESAME PEANUT NOODLES RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory NoodlesServings 6Total Time 30 mins
- Cook the noodles al dente according to package instructions. Drain, then rinse with cold water in a colander until the noodles are chilled.
- Meanwhile, make your sesame peanut sauce. Whisk all ingredients together in a bowl until combined. Taste and add extra soy sauce, if needed. The sauce should be thin enough to drizzle; if it seems too thick, whisk in a tablespoon or two of water.
- Add noodles, carrots, cucumber, cabbage, cilantro, green onions, and sesame peanut sauce to a large mixing bowl. Toss until evenly combined.
- Serve cold, topped with your desired garnishes. Or transfer to a sealed container and refrigerate for up to 4 days.
COLD SPICY PEANUT SESAME NOODLES - EASY COLD PEANUT …
From tablefortwoblog.com
4.9/5 (33)Total Time 1 hr 25 minsCategory Main CourseCalories 505 per serving
- In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
- In a jar of a blender, combine water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic. Process until smooth.
- After pasta is done cooking and drained, add to a large glass bowl. Pour the peanut sesame sauce over the noodles and toss to coat. The mixture/sauce will be very runny and it will look like you made way too much. Trust me, once you pop it in the fridge, the sauce sets up and it's perfect :)
- Cover and refrigerate for at least one hour - the longer, the better. I had mine in there for at least three. I love when it's super cold and the sauce is nice and thick.
BEST SESAME NOODLES RECIPE - HOW TO MAKE SESAME NOODLES
From delish.com
5/5 (1)Category Brunch, Dinner, Main Dish, Side Dish
- In a medium pot of boiling water, cook noodles according to package instructions until al dente, about 3 minutes.
COLD SESAME NOODLES WITH PEANUT SAUCE - ONE BITE VEGAN
From onebitevegan.com
Reviews 6Category Pasta And NoodlesCuisine AsianTotal Time 15 mins
- Bring to a boil a large pot of water. Cook noodles until tender and past the point of al dente. Drain and shock in an ice water bath. When cool, rinse and drain. Toss with a little sesame oil.
COLD PEANUT-SESAME NOODLES RECIPE - DELISH
From delish.com
Cuisine ChineseEstimated Reading Time 2 minsServings 6Total Time 1 hr 30 mins
- 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 purée until smooth.
COLD SESAME PEANUT NOODLE SALAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 1 hr 25 minsCategory DinnerCalories 255 per serving
- For the salad, combine all ingredients (except for the peanuts) in a large bowl. Pour HALF of the sauce over top and toss to coat. Reserve remaining sauce for garnish. Cover and refrigerate until ready to serve.
- Just before serving, garnish noodles with chopped peanuts and toss or drizzle with additional sauce.
COLD SESAME PEANUT NOODLES - GIMME SOME OVEN
From gimmesomeoven.com
4.6/5 (24)Estimated Reading Time 6 minsServings 4-6Total Time 30 mins
- Cook the noodles al dente according to package instructions. Drain, then rinse with cold water in a colander until the noodles are chilled.
- Meanwhile, make your sesame peanut sauce. Whisk all ingredients together in a bowl until combined. Taste and add extra soy sauce, if needed. Also, if the sauce seems too thick (it should be thin enough to drizzle), whisk in a tablespoon or two of water.
- Add noodles, carrots, cucumber, cabbage, cilantro, green onions and sesame peanut sauce to a large mixing bowl. Toss until evenly combined.
- Serve cold, topped with your desired garnishes. Or transfer to a sealed container and refrigerate for up to 4 days.
COLD SESAME NOODLES - RECIPE GIRL®
From recipegirl.com
Cuisine AsianTotal Time 39 minsCategory Main CourseCalories 552 per serving
- Cook the noodles in a 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. 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 sesame seeds, cucumber slices and cilantro
COLD PEANUT NOODLES WITH TOFU AND RED PEPPERS - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 4
- Bring a large saucepan of water to a boil. Add the chow mein noodles and cook until they are al dente. Drain and rinse the noodles under cold water. Shake out the excess water and add the noodles to the tofu and soy sauce.
- Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms. Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss. Garnish with cilantro and serve.
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