COLD SESAME NOODLES
Even my kids can't resist this unique salad with a peanut butter dressing. To make it a main dish, stir in some cubed cooked chicken.-Elizabeth Perez, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended., Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving., Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.
Nutrition Facts : Calories 411 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
COLD SESAME NOODLES
Steps:
- Cook the 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 the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
- In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
COLD SESAME NOODLES
These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
Provided by Bill
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
EASY COLD SESAME NOODLES
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
- In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.
SIMPLE SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
- Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
- Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!
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- Install the standard blade in the work bowl of your food processor then put the work bowl on your scale and weigh in all the ingredients except the pasta , remembering to zero out the weight of each ingredient as you go. This is one of those cases where the scaling is more about convenience than precision, so if you ere a gram or two on either side of target, it’s okay. It’s not going to explode or anything.
- Pulse about ten times in 3-second bursts to bust up the garlic. Then run steady for about two minutes. Scrape down the sides if needed and go another minute or until the sauce is smooth.
- Place 2/3rds of the sauce in the bottom of a large bowl and toss in the noodles until thoroughly coated. This is a lot easier if the sauce is warm so if you’re getting it out of the fridge you may want to nuke it briefly.
- Garnish with any of the options listed above and consume. I typically go with the sesame seeds and green onions.
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