Tahini Noodles Food

TAHINI NOODLES

Tahini Noodles image

Tahini with pasta? Oh, yes! Flavored with a bit of soy sauce, honey, and ginger, the sesame paste makes a wonderful creamy sauce for pasta.

Provided by Anita Schecter

Categories Dinner Pasta

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 pound fettuccine (or other wide pasta noodle)
1/2 cup sesame paste
1/2 cup water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon freshly grated ginger
1 clove garlic (peeled and grated)
Pinch of crushed red pepper flakes (to taste)
Garnish: Sliced scallions, sesame seeds

Steps:

Gather the ingredients.
Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions.
In a bowl, whisk together the sesame paste, water, soy sauce, lemon juice, honey, grated ginger, garlic, and crushed red pepper flakes until smooth.
Drain the cooked noodles and toss with the tahini sauce. Top with the sliced scallions and sesame seeds.

Nutrition Facts : Calories 273 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 312 mg, Sugar 2 g, Fat 16 g, ServingSize 4 Servings, UnsaturatedFat 0 g

TAKEOUT-STYLE SESAME NOODLES

Takeout-Style Sesame Noodles image

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

Ingredients

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

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

TAHINI NOODLES

Tahini Noodles image

Ready in under 30 minutes, tahini noodles can be served hot or cold. With a light tahini sauce full of vegetables and rice noodles, this tahini noodle bowl is a fabulous, gluten-free, oil-free noodle bowl you will love.

Provided by Kathy Carmichael

Categories Entrees

Time 30m

Number Of Ingredients 33

Ingredients

8 ounces Rice Noodles
1 cup broccoli florets
1 cup red cabbage - thinly sliced
1 cup green cabbage (shredded)
3 large carrots (julienned (about 1 cup))
1 red bell pepper (julienned)
½ cup scallions (white and green parts - thinly sliced)
1 Jalapeño (seeded and minced)
1 cup Edamame - shelled
3 Tablespoons Fresh Cilantro - roughly chopped
1/3 cup Peanuts
3 Tablespoons Toasted Sesame Seeds
4 Tablespoons Tahini
2 inches Fresh Ginger - peeled and sliced
2 cloves Garlic - minced
2 Tablespoons Rice Wine Vinegar
2 Tablespoon Lime Juice
6 Tablespoons Reduced Sodium Soy Sauce or Tamari
1 teaspoon Crushed Red Pepper Flakes
6 Tablespoons Maple Syrup
4 Tablespoons water
1/12 teaspoon Sea Salt
Pepper to taste
Baked or grilled tofu
Lime Wedges (or garnish)
Peanuts
Wasabi peas
Sriracha peas
Extra cilantro (chopped)
1/2 cup Tahini
1/2 cup water
2 Tablespoons lime juice
4 teaspoons Sriracha

Steps:

Blend all ingredients in a high-speed blender until smooth
Set aside
Cut and julienne vegetables; except broccoli florets
Place vegetables into a large bowl, except for the broccoli
Cook and shell edamame (I used mame; already shelled edamame); set aside to cool
In a large pot, fill 3/4 full of water; add a little salt
Bring to a boil
Add rice noodles and broccoli
Boil for 4-6 minutes
Drain using a colander and run cold water over noodles and broccoli until cool
Shake to drain again.
Add noodles and broccoli to the bowl with vegetables
Pour sauce over noodles/vegetables and toss
*This salad can be made 1 day ahead of time, dressed.
Serve salad in individual bowls
Add cilantro, nuts, or any additions to the top
Serve with chopsticks or a fork

Nutrition Facts : Calories 784 kcal, Carbohydrate 100 g, Protein 24 g, Fat 36 g, Sodium 1853 mg, Fiber 11 g, Sugar 25 g, SaturatedFat 5 g, TransFat 0.003 g, UnsaturatedFat 28 g, ServingSize 1 serving

CHILLED NOODLES WITH TAHINI DRESSING

Chilled Noodles with Tahini Dressing image

This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.

Provided by Eileen Lee

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound dry vermicelli pasta
3 tablespoons tahini
½ cup olive oil
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon water
2 cloves garlic, minced
¼ teaspoon white sugar
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried chives

Steps:

Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 20.2 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 141.2 mg, Sugar 0.3 g

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