COLD SESAME NOODLES
These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
Provided by Bill
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
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
Celebrity chef Andrew Zimmern's recipe for sesame noodles comes straight from his travels in Southeast Asia. Soy sauce, rice vinegar, and peanut butter are only the beginning: Chef Zimmern encourages everyone to visit an Asian market for fresh Chinese egg noodles, Sichuan peppercorns, and toasted sesame paste (or you can go online).
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield about 4 to 6 side dish serving
Number Of Ingredients 9
Steps:
- Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
- In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
HOT AND COLD SESAME NOODLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
- In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
HG'S CRAZY-GOOD COLD SESAME NOODLES
Steps:
- Rinse and drain noodles well. Pat VERY dry with paper towels. Place noodles in a microwave-safe bowl, and microwave for 1 minute. Drain excess liquid from noodles, and pat them again until thoroughly dry (the more dry the better!). Cut noodles into spaghetti-length pieces. Set aside. In a separate small dish, combine peanut butter, soymilk, soy sauce, sesame seeds, garlic and sweetener. Mix well. Feel free to season this sauce to taste with salt. Pour sauce over noodles. Mix thoroughly. Top with chopped scallions and mix again. Allow to chill in the fridge. Then enjoy
CHINESE RESTAURANT COLD SESAME NOODLES
I love these from my local takeout joint. More traditionally, these are made with egg noodles, or lo mein noodles. But I really like making them with the thicker white Japanese udon noodles, even though I know it's mixing origins. This recipe is my personal adaptation of Sam Sifton's NY Times recipe.
Provided by Puffjelo
Categories Chinese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 12
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 (if you'd like to try something different, sometimes I leave the noodles somewhat warm), drain again and toss with a splash of sesame oil. Some udon noodles come with microwave instructions, feel free to use those.
- 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. (Two notes: 1- I use sriracha sauce in place of the chili-garlic paste. 2- If you don't have Chinese sesame paste, I usually use tahini and just a touch more sesame oil).
- Pour the sauce over the noodles and toss (you may have extra sauce, which you can reserve to use for another serving later). Transfer to a serving bowl, and garnish with scallions and sesame seeds.
Nutrition Facts : Calories 700.1, Fat 13.8, SaturatedFat 2.2, Sodium 3829.3, Carbohydrate 121.8, Fiber 7.7, Sugar 5.3, Protein 21.2
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
COLD SESAME NOODLES
Make and share this Cold Sesame Noodles recipe from Food.com.
Provided by KelBel
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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 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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