Cold Sesame Noodles With Carrots And Cucumbers Recipes

COLD SESAME NOODLES

Steps:

• Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
• Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
• Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
• In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.

COLD SESAME NOODLES WITH CARROTS AND CUCUMBERS

Steps:

• In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
• Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
• Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
• Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.

COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS

Steps:

• Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
• When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
• Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

COLD SESAME NOODLES WITH CRUNCHY VEGETABLES

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.