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
COLD SESAME NOODLES
Celebrity chef Andrew Zimmern's recipe for sesame noodles comes straight from his travels in Southeast Asia. Soy sauce, rice vinegar, and peanut butter are only the beginning: Chef Zimmern encourages everyone to visit an Asian market for fresh Chinese egg noodles, Sichuan peppercorns, and toasted sesame paste (or you can go online).
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Noodles: Bring a large pot of salted water to a simmer (water should be as salty as seawater). Meanwhile, gently unroll the fresh noodle "nests" to aerate and separate the strands prior to boiling. Place noodles into simmering water, gently stir and cook until al dente, 2½-3 minutes. Drain, then immediately rinse under cold water to chill. Toss with 1-2 teaspoons peanut oil and set aside.
- Sauce, part 1: In a blender, combine peppercorns, peanut oil, soy sauce, sugar, sesame oil, rice wine vinegar, mirin, sesame paste, peanut butter, shallot, ½ chili, garlic, ginger, and a few sprigs cilantro. Set aside.
- Prepare garnish: Cut a 2½-inch piece from the cucumber; slice piece into wide planks, stack, and slice into matchsticks. (Reserve the remainder for another use, or use as additional garnish.) Slice remaining half of chili into fine matchsticks. Thinly slice light green part of the scallion on a 45-degree angle. Set garnish aside.
- Sauce, part 2: Purée sauce until it is smooth with a thin consistency, about 1 minute. Taste to adjust the seasoning with salt if necessary. Makes about 2 cups. (Sauce can be stored in the refrigerator up to 3 days.)
- Assembly: Evenly divide noodles into 4 bowls. Using a bulb baster, drizzle 3-4 tablespoons of sauce over the noodles. Garnish each bowl with a sprig of cilantro, scallions, fresh chili, and a little bundle of cucumber. Serve immediately.
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 SESAME NOODLES
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
- Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
- Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.
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.
SESAME COLD NOODLES
I love this cold, sometimes I heat it up in the microwave. A great dish that fits in as a side dish as well as a main course.
Provided by Miss Erin C.
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in boiling salted water until they are tender but not mushy.
- drain and rinse in cold water, toss with 1 Tbls of the oil.
- Beat together the tahini, sugar, soy sauce, vinegar and remaining oil.
- Add a dash of hot sauce, taste and season as necessary.
- Thin the sauce with hot water until it is the consistency of heavy cream.
- Toss the noodles with the sauce, garnish with scallions and serve.
10-MINUTE SESAME NOODLES
These creamy sesame noodles are quick & easy to make and loaded with bold flavors, making it the ultimate meal for the weekdays. Garnished with fresh vegetables, these Taiwanese cold noodles are truly a delight to your tastebuds and assembled with just a handful of ingredients.
Provided by Elle
Time 10m
Number Of Ingredients 10
Steps:
- Cook noodles according to package instructions, reserving some of the hot water for the sauce. Drain and rinse the noodles under ice-cold water, carefully tossing them to cool evenly. Drain well and place in a bowl.
- Combine all sauce ingredients in a bowl. Garnish the noodles with cucumber, cilantro, green onion, chili oil, and/or crushed sesame seeds, and pour the sauce on top. Mix well to combine and serve immediately. Enjoy!
Nutrition Facts : Calories 445 kcal, ServingSize 1 serving
COLD SESAME NOODLES - TYLER FLORENCE
Make and share this Cold Sesame Noodles - Tyler Florence recipe from Food.com.
Provided by Brookelynne26
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm, about 3 minutes. 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.
- In the same pot, heat the peanut oil over medium low heat. addd green onions, ginger, garlic, and chile paste.
- Cook, stirring, until vegetables are softened, only about a minute or so.
- Then stir in brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar has dissolved and peanut butter is smooth. Toss noodles back into pan and coat with sauce.
- Toss sesame seeds in a dry skillet over medium low heat until golden brown. Shake the pan constantly to keep them from burning. Put noodles in a serving bowl and garnish with sesame seeds, cilantro and cucmber strips. You can place the sauced noodles in the refrigerator and serve them cold; just garnish right before serving.
NAENGMYEON (COLD NOODLES)
Cold thin, chewy noodles in refreshing broth or in a spicy sauce
Provided by Hyosun
Number Of Ingredients 30
Steps:
- Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.
- Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
- In a large pot, bring the meat, onion, scallions, garlic, ginger and peppercorns to a boil, uncovered, in 14 cups of water. Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in soup soy sauce with 10 minutes remaining. Remove the meat and cool. Discard the vegetables. Cool the broth.
- Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount. Also use less salt. Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
- Cut the cucumber in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted. Thinly slice the beef against the grain. Thinly slice the pear into a half-moon shape if using.
- Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
- Make two one-serving size mounds, placing in a colander to drain.
- Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the egg half. Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with vinegar and hot mustard paste on the side.
- Mix all sauce ingredients and keep it cool in the fridge. You can do this ahead of time.
- See mul naengmyeon above for cooking noodles and preparing the toppings. For bibim naengmyeon, slice or julienne the cucumber and do not salt.
- Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half. Drop in a few ice cubes so the dish can stay cool while eating. You can add 1/4 cup of beef broth, if available, to the bottom of the bowl. The sauce can be served on top or separately. Serve with vinegar and hot mustard on the side.
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 SESAME EGG NOODLES
Provided by Corinne Trang
Categories Vegetable Vegetarian Dinner Chill Noodle Green Onion/Scallion Pescatarian Dairy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
- In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.
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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.
- 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 ZOODLES - MEALTHY.COM
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5/5 (5)Category LunchServings 4Total Time 20 mins
- Stir peanut butter, soy sauce, 3 tablespoons sesame oil, vinegar, brown sugar, garlic, ginger, sriracha, and red pepper flakes together with a whisk in a large bowl until smooth and thick.
- Drain away the excess water from the tofu and lightly blot it with paper towels to further dry the surface.
CHILLED SESAME NOODLES - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsCategory Asian Noodles
- In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
- In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, sichuan peppercorn oil, and salt and whisk until smooth. Whisk in the mayonnaise and then whisk in enough of the water until a thin creamy, silky sauce forms.
- Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.
21 COLD NOODLE RECIPES FOR WHEN IT'S TOO HOT FOR RAMEN ...
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Author Christina ChaeyPublished 2015-05-12
- Salad Ramen. This is our idea of what a cold noodle salad dish should be. View Recipe.
- Cold Miso-Sesame Noodles. The ultimate dinner-to-desk lunch dish. View Recipe.
- Cold Soba Noodles with Jammy Eggs and Peas. For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
- Ramen with Steak and Sesame-Ginger Dressing. This cold noodle salad can be customized however you want, but it's all about that sesame dressing. View Recipe.
- Cold Noodles with Grilled Lemongrass Shrimp. The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.
- Cold Sesame Noodles with Summer Vegetables. A simple dressing lets all your favorite summer vegetables shine next to earthy soba noodles. View Recipe.
- Sesame Noodles with Chili Oil and Scallions. Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing.
- Rice Vermicelli with Chicken and Nuoc Cham. Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar.
- Noodle Salad with Chicken and Chile-Scallion Oil. This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
- Soba with Tofu and Miso-Mustard Dressing. This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.
COLD SPICY PEANUT SESAME NOODLES - FOOD AND TRAVEL BLOG
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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.
COLD SESAME NOODLES - RECIPE GIRL®
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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
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- Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
- In a large bowl, first mix 2 tablespoons of sesame paste with 1 tablespoon of sesame oil. Stir until well combined. And then add light soy sauce and dark soy sauce, continue stirring in one direction until well combined. Add around 4-5 tablespoons of warm water by three batches. Each time after adding water, stir in one direction until all the ingredients are well incorporated.
- Mince green onion and chop the pickled radishes. You can also add smashed peanuts, pickled green beans or other toppings.
COLD PEANUT-SESAME NOODLES RECIPE - ANDREW ZIMMERN | …
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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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