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
SESAME NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Game Plan: Make the sauce while the noodles cook.
- Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
- To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
- To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
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 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 WITH CHICKEN AND CUCUMBER
Make and share this Cold Sesame Noodles With Chicken and Cucumber recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 6 quarts water to a boil in a big pot; add in noodles and 1 tablespoon salt; cook until the noodles are just tender, about 3-4 minutes.
- Drain thoroughly and toss with the sesame oil; refrigerate until ready to use, at least 2 hours and up to 1 day.
- Adjust oven rack to the middle of oven; preheat oven to 400°.
- Place chicken breasts on a small, foil-lined jelly-roll pan; brush with vegetable oil and sprinkle generously with salt.
- Roast about 35-40 minutes or until meat thermometer reads 160°; cool to room temperature, remove skin, and shred meat into bite-size pieces.
- Add ginger, peanut butter, soy sauce, sugar, vinegar, and hot sauce in the bowl of a food processor; process until smooth.
- With the motor running, add the water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream.
- Scrape the sauce into a bowl; can be covered and set aside for several hours.
- When ready to serve, toss the noodles with the chicken, cucumber, peanut sauce, and scallions.
- Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 905.7, Fat 40.6, SaturatedFat 8.3, Cholesterol 142.2, Sodium 849.9, Carbohydrate 96.6, Fiber 7.1, Sugar 10.2, Protein 42.4
SESAME NOODLES WITH CUCUMBERS AND SHREDDED CHICKEN
Steps:
- In a food processor, mix sesame paste, oils, and vinegar. Add chile, garlic and herbs and puree until smooth. Season with salt and pepper. In a large mixing bowl toss pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers and basil/mint leaves.
- Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn down oven to 325 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving. When chicken is cooled, remove skin and hand-shred the meat. Broil the skin to crisp up then julienne for garnish.
COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
- In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
- Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.
Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g
COLD SESAME NOODLES
Make and share this Cold Sesame Noodles recipe from Food.com.
Provided by KelBel
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
- Cook linguine in salted water until al dente. Drain and rinse with cool water.
- Mix linguine and sauce mixture in bowl.
- Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.
COLD SESAME NOODLES WITH CARROTS AND CUCUMBERS
Spicy noodles in a peanut sesame sauce, topped with carrot, cucumber and scallions. Based on a recipe from Lee Bailey's The Way I Cook. If fresh egg noodles are not available, dry linguine is a substitute.
Provided by DJM70
Categories Peanut Butter
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
- Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
- Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
- Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.
Nutrition Facts : Calories 753.8, Fat 44.5, SaturatedFat 7.7, Cholesterol 63.8, Sodium 2670, Carbohydrate 72, Fiber 5.4, Sugar 12.7, Protein 21.1
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.
CHINESE SESAME NOODLES WITH CHICKEN
Make and share this Chinese Sesame Noodles with Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
- Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
- Chop chicken into bite-size pieces and set aside.
- Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
- Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
- Place noodles in cold water and allow to drain.
- Place drained noodles in a large bowl and toss with the chicken and cucumber.
- Pour half the sauce over the noodles along with the sesame seeds and toss gently.
- Place noodles on serving platter (or serve from the bowl).
- Pass remaining sauce at table to add as desired.
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 SESAME NOODLES
I first had these at a little lunch counter in the building that I worked in. They were very popular and my absolute favorite! The woman who owned the lunch counter also had a catering company and when I went to work for her during the holidays I asked for the recipe and she gave it to me! :) Now I can have them anytime and they are great to keep in the fridge for a quick something or to take to a barbecue or potluck. I promise they will be well received!
Provided by Little Bee
Categories Spaghetti
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
- When the pasta is cooked, drain, and mix with sauce.
- Then add carrots and toss (I never leave the carrots out).
- Chill for a few hours before serving.
- They are best cold!
- Garnish with scallions and sesame seeds just before serving.
Nutrition Facts : Calories 369.3, Fat 8.6, SaturatedFat 1.5, Sodium 209.8, Carbohydrate 60.4, Fiber 3.3, Sugar 3.8, Protein 12.7
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