Cold Sesame Noodles Food

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.

COLD SESAME NOODLES

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.

COLD SESAME NOODLES

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.

SESAME COLD NOODLES

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 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.

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.

COLD SESAME NOODLES

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 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.

COLD SESAME NOODLES WITH CUCUMBER

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.

EASY COLD SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
• In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.

COLD SESAME NOODLES

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 WITH SPICY PEANUT SAUCE

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.

COLD SESAME NOODLES

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.