TAHINI NOODLES
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
TAHINI NOODLES
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
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
COLD SESAME NOODLES WITH CRUNCHY VEGETABLES
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.
Provided by Mark Bittman
Categories easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 686 milligrams, Sugar 14 grams, TransFat 0 grams
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
COLD NOODLES WITH CHILE OIL AND CITRUSY CABBAGE
While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be hard to go wrong with any pairing. A salad of fresh herbs (cilantro, dill, mint, parsley) topped by a creamy tahini dressing is a good place to start. From there, feel free to include a mess of citrusy cabbage and whatever blanched, roasted or raw vegetables you may have on hand for texture. While these suggestions are optional (it doesn't have to be vegetarian: shredded rotisserie chicken or last night's pork chop would also be welcome), seek out saucy, herby, crunchy, tangy and spicy ingredients to liven up an already lively bowl of noodles.
Provided by Alison Roman
Categories dinner, weekday, noodles, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 28
Steps:
- Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
- Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
- If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
- If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
- If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
- When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.
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