Cold Spicy Sesame Noodles With Crisp Vegetables Food

COLD SESAME NOODLES

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.

COLD SESAME NOODLES WITH SUMMER VEGETABLES

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 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.

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

COLD AND SPICY SESAME NOODLES

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.

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 SPICY SESAME NOODLES WITH CRISP VEGETABLES

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.