COLD SESAME NOODLES WITH CRUNCHY VEGETABLES
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.
Provided by Mark Bittman
Categories easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 686 milligrams, Sugar 14 grams, TransFat 0 grams
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
Even my kids can't resist this unique salad with a peanut butter dressing. To make it a main dish, stir in some cubed cooked chicken.-Elizabeth Perez, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended., Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving., Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.
Nutrition Facts : Calories 411 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
COLD SESAME NOODLES WITH SUMMER VEGETABLES
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Dinner Lunch Cucumber Bell Pepper Carrot Radish Summer Noodle Sesame Oil Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
SESAME NOODLES WITH VEGGIES
Steps:
- Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside.
- In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil.
- Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, chile-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended.
- Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature.
COLD SESAME NOODLES
One of my favorites! These sesame noodles taste best cold.
Provided by pizzaface
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
- Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
- Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 47.4 g, Fat 9.9 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1.4 g, Sodium 505.5 mg, Sugar 5.5 g
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.
COLD SPICY SESAME NOODLES WITH CRISP VEGETABLES
I made this a couple of days ago and so far it's the best cold sesame noodles recipe I've ever made. I got this from Patricia Yeo's Cooking from A to Z cookbook. Below is the exact recipe from her book, here are my substitutions. I bought toasted sesame seeds, so the first step can be skipped. I didn't have peanut oil, so I just used vegetable oil and it tasted fine. I will try it with peanut oil next time, though. I used grated carrots and cucumbers instead of snow peas, red bell pepper and daikon radish because those two vegetable are what I normally put in this type of dish and it's easier! I also used dry Chinese egg noodles instead of fresh.
Provided by Grace Lynn
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Up to 2 days before you plan to serve, make the dressing:
- Heat the oven to 350 degrees. Spread the sesame seeds out on a baking sheet and toast until fragrant, about 15 to 20 minutes, stirring once. Immediately remove the seeds from the baking sheet (they can burn very quickly). When cool, transfer to a blender.
- Heat 1 tablespoon peanut oil over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, 3 to 5 minutes. Let cool slightly and add to the sesame seeds in the blender.
- Add the remaining 6 tablespoons peanut oil, sesame oil, soy sauce, vinegar, sugar, and sambal oelek, and blend at high speed just until a thick paste forms. Stop blending as soon as most of the seeds have broken up; over processing will pulverize all the seeds and make the sauce too oily. (The recipe can be made up to this point and kept refrigerated up to 2 days.).
- The same day you plan to serve, make the noodles: Bring a large pot of unsalted water to a boil. Gently separate the noodles with your hands and add to the water. Cook until tender (after the water returns to a boil, it will take anywhere from 10 seconds for very thin Chinese noodles to 3 minutes for Italian pasta). Drain the noodles and cool them under cold running water. Drain well. Transfer the cold noodles to a large bowl and toss with the peanut oil.
- When ready to serve, remove the dressing from the refrigerator and drain off any oil that has collected on the top. Whisk in about 3/4 cup water to thin the dressing and make it creamy; whisk in more a little at a time as needed. Taste for soy sauce, adding more if needed. Whisk in the chopped cilantro. Pour about half of the dressing over the noodles. Add the snow peas, red pepper, and daikon, and toss well to combine (using your hands is easiest). Add the rest of the dressing and finish tossing. Transfer to a large serving bowl or individual plates, garnish with the cilantro leave, peanuts, and scallions, and serve immediately.
Nutrition Facts : Calories 994.9, Fat 63.5, SaturatedFat 10.3, Cholesterol 71.8, Sodium 535, Carbohydrate 88.4, Fiber 9.4, Sugar 17.4, Protein 24
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