Cold Peanut Sesame Noodles Recipes

COLD SESAME NOODLES

Cold Sesame Noodles image

Provided by Food Network Kitchen

Time 25m

Yield about 4 to 6 side dish serving

Number Of Ingredients 9

Ingredients

8 ounces Chinese egg noodles
2 tablespoons rice wine vinegar
2 tablespoons toasted Asian sesame oil
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon peeled, grated fresh ginger
1/4 teaspoon kosher salt
2 scallions, thinly slice on the diagonal
1/4 teaspoon crushed red pepper (optional)

Steps:

Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Cold Sesame Noodles with Spicy Peanut Sauce image

Spicy Asian-style sesame noodles that are delicious served cold or hot.

Provided by KBANDE

Categories Pasta and Noodles Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 (12 ounce) package linguine pasta
¼ cup peanut butter
¼ cup sesame oil
3 tablespoons soy sauce
2 teaspoons white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon sesame seeds, or to taste
1 tablespoon chopped green onion, or to taste

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.

Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g

COLD PEANUT SESAME NOODLES

Cold Peanut Sesame Noodles image

These noodles get better as they chill in the refrigerator. You can add shrimp, chicken, or any vegetables to make this dish your own. I love garlic so I add plenty of it to these noodles. Feel free reduce the amount of garlic.

Provided by Darell Bell

Categories Pasta Sides

Time 25m

Number Of Ingredients 11

Ingredients

8 oz linguine pasta or sphaghetti
1/4 c peanut butter
1/4 c rice vinegar
1/3 c soy sauce, low sodium
1/4 c sesame oil
2 Tbsp brown sugar or honey
1 tsp siracha or chili paste
2 clove garlic (minced)
1 tsp ginger (fresh) or 1/2 tsp ginger powder
2 Tbsp white or black sesame seeds
1/4 c green onions

Steps:

1. Boil pasta according to package directions and drain and rise with cold water.
2. In a large bowl add the peanut butter and slowly add in the rice vinegar, soy sauce, sesame oil, brown sugar(or honey), and siracha (or chili sauce). Whisk until combined and smooth.
3. Add the minced garlic cloves and ginger to the sauce. Mix well.
4. Add the drained pasta to the sauce as well as the sesame seeds and green onions. Mix until the noodles are coated.
5. Transfer the noodles to the refrigerator and allow the flavors to be absorbed in the noodles for at least an hour or overnight.

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

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