Cold Chinese Noodles In Peanut Sesame Sauce Recipes

COLD PEANUT-SESAME NOODLES

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.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Steps:

• Cook 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 well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING:
• Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
• For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
• Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
• * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
• will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
• If you want to make your own oil:
• 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Lasts indefinitely.

COLD CHINESE NOODLES IN PEANUT SESAME SAUCE

Steps:

• Cook 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 well and toss noodles with dark sesame oil so they don't stick together.
• For dressing, combine all dressing ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. Just before serving, toss noodles with sauce. Use about 6 heaping tablespoons of dressing per pound of noodles. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.