Cold Sesame Noodles With Crunchy Vegetables Food

COLD SESAME NOODLES WITH CRUNCHY VEGETABLES

Steps:

• Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
• Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
• Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
• When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

COLD SESAME NOODLES

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.

TAKEOUT-STYLE SESAME NOODLES

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.