Hot Sesame Noodles With Scallions And Pork Food

HOT SESAME NOODLES WITH SCALLIONS AND PORK

Steps:

• Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
• Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
• Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
• Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
• Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

HOT AND COLD SESAME NOODLES

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.

SESAME NOODLES

Steps:

• Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.

SINGAPORE HOT SPICY SESAME NOODLES

Steps:

• Cook pasta to al dente, then cold shock it by running it under cold water in colander.
• Drain the pasta very well. Set aside.
• Prepare the "Singapore Sauce" by combining all the ingredients in a small bowl.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil and 2 Tablespoons of Singapore Sauce.
• Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce.
• Sprinkle scallions and sesame seeds throughout the salad.
• *Shredded cabbage, mixed cabbage & carrot mix found in your produce dept.* **The fresh bean sprouts are also found in produce dept.** ***To toast the sesame seeds place them in a non-stick pan on medium-low heat & watch them closely - about 3 minutes***.
• Serve and enjoy!

SESAME NOODLES WITH ROAST PORK

Steps:

• Cook pasta according to package directions; drain. Place pasta in a large bowl.
• Combine vinegar, 1 tablespoon of the sesame oil, vegetable oil, hoisin sauce, soy sauce, gingerroot, and garlic in a small bowl; stir well. Pour half of dressing over pasta, tossing to combine.
• Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork; saute 3 to 5 minutes or until browned. Add pork to pasta mixture, tossing gently to combine.
• Remove stems from spinach; wash leaves thoroughly. Cut spinach into thin strips. Cook in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until spinach wilts. Add spinach to noodle mixture.
• Sprinkle with sesame seeds, and pour remaining dressing over pasta; toss gently to combine. Add salt and pepper to taste. Serve warm.

SESAME NOODLES WITH CHILI OIL AND SCALLIONS

Steps:

• Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.
• Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
• Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.