COLD SPICY NOODLES (LENG MIAN)
A Korean dish, popular in northern China. I ate this for lunch every day for an entire year when I lived in Jinzhou, China. The cook was certain that eating this cold dish during the cold northern winter would be bad for my stomach, but it never was! This makes a wonderfully refreshing lunch during the hot summertime.
Provided by Tussah
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 2
Number Of Ingredients 12
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.
- Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
- Rinse cooked spaghetti in cold water until totally cooled off; drain well.
- Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 70.1 g, Cholesterol 116 mg, Fat 13.6 g, Fiber 4.5 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 2204.3 mg, Sugar 19.1 g
COLD SPICY NOODLES
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Rinse with cold water until cool. Toss in a large bowl with sesame oil. In a small bowl, stir together soy sauce, chile oil, bean sauce, ginger, garlic, and sugar. Pour over noodles, add green onions, and toss well.
- If taking on a picnic, transfer noodles to a container for transport. To assemble, put noodles in serving bowls and offer with desired toppings and chopsticks.
SPICY COLD SOBA NOODLES
Steps:
- Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
- Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
- Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
COLD AND SPICY SESAME NOODLES
Another one of Rachael Ray's from her 30 minute meals show. Can be made mild easily. Easy to make and delicious! This goes wonderfully with her Thai Chicken Wraps, which I have also posted.
Provided by ChipotleChick
Categories Spaghetti
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk soy, peanut butter, vinegar, optional hot sauce, and sesame oil.
- Add the spaghetti and toss to coat well.
- Sprinkle green onion and sesame seeds throughout and serve.
Nutrition Facts : Calories 412.4, Fat 14.9, SaturatedFat 2.7, Sodium 1151.4, Carbohydrate 56.4, Fiber 6, Sugar 7.7, Protein 15.8
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- 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.
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- 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.
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- Steam or blanch the beansprouts and wheat gluten. If steaming, steam for about 5 minutes over high heat. If blanching, you can do so for about 30 seconds. Add them to the bowl with the noodles, along with the cilantro and cucumber.
- Pour the sauce into the mixing bowl and toss everything together. Taste once again, and adjust seasonings. Feel free to add more vinegar, soy sauce, salt, chili oil, or sugar to your liking. Serve!
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