SESAME PEANUT NOODLES RECIPE BY TASTY
Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams
PEANUT SESAME NOODLES
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving. COOKS NOTES: Think about adding julienned carrots and cucumber. You may also like to add a bit more vinegar, sesame oil,garlic and soy sauce for tang! Great leftovers too!!
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Make dressing:.
- Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
- Make salad:.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
- Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
SESAME AND PEANUT NOODLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
- For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
- For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.
COLD PEANUT-SESAME NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
- Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
- Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
SESAME PEANUT NOODLE SALAD
Cold egg noodles are tossed with fresh cilantro and cucumber and dressed with a tangy peanut sauce to make a delightful summertime treat in this recipe.
Provided by Seattle Dad
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.
Nutrition Facts : Calories 696.5 calories, Carbohydrate 90.3 g, Cholesterol 95.3 mg, Fat 27.9 g, Fiber 6.3 g, Protein 24.6 g, SaturatedFat 4.6 g, Sodium 324.2 mg, Sugar 5.6 g
MACADAMIA-SESAME SOBA NOODLES
Delicious side dish for seafood or chicken! And a nice change from the usual peanut noodles. The macadamias and sesame seeds lend a tasty crunch, and the whole thing is tied together with just enough sesame oil and garlic, plus some other goodies (like cilantro!). This can be served hot, room temperature, or cold.
Provided by EdsGirlAngie
Categories Fruit
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook soba noodles in boiling water according to package directions; 6 minutes is usually about the right amount of time.
- Be careful when they start to boil-- they WILL foam up fast!
- Toast macadamia nuts in a 350 degree oven for about 5 minutes.
- Set aside to cool.
- Heat 1 tablespoon of the sesame oil in a skillet over medium-low heat.
- Add garlic and sesame seeds and saute about 3 minutes.
- Remove from heat and whisk in the remaining 1 tablespoon of sesame oil, the vegetable oil, soy sauce and vinegar.
- Whisk to combine.
- Add the macadamia nuts, green onion and cilantro to the soba noodles.
- Pour sesame sauce over noodles, mix thoroughly, and serve hot, room temperature, or cold.
Nutrition Facts : Calories 479.3, Fat 30.2, SaturatedFat 4.5, Sodium 1125.3, Carbohydrate 47.6, Fiber 2.3, Sugar 1.3, Protein 11.7
PEANUT SESAME NOODLES
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Categories Ginger Nut Pasta Side Vegetarian Quick & Easy Vinegar Peanut Bell Pepper Summer Soy Sauce Gourmet Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 side-dish or 4 vegetarian main-course servings
Number Of Ingredients 16
Steps:
- Make dressing:
- Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
- Make salad:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
- Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
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, 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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
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