I Stole The Idea From Mirj Sesame Noodles Recipes

"I STOLE THE IDEA FROM MIRJ" SESAME NOODLES

I love Mirj's Funky Chicken with Sesame Noodles. I decided to use the noodles as my inspiration for this recipe. It's really similar but totally different. We liked it and I hope others will too! Cook time is the time it takes to make the pasta. UPDATE Since posting this, I tried adding about 1/2 teaspoon of red pepper flakes and it turned out wonderfully so I decided to add it as a suggestion.

Provided by Malriah

Categories Asian

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb angel hair pasta
1/2 cup toasted sesame oil
1/3 cup soy sauce
1/3 cup honey
3 cloves garlic, minced fine
4 green onions, sliced
2 teaspoons toasted sesame seeds
1 lb stir fry vegetables, steamed (I used broccoli, carrots, water chestnuts and red peppers)

Steps:

In a large pot, cook your angel hair pasta until almost al dente; drain well, put in a bowl and set aside.
In a small tupperware container with a lid, mix sesame oil, soy sauce, honey, garlic and sesame seeds.
Put the lid on the container and shake, shake, shake it like a polaroid picture.
Pour the sauce over the angel hair and toss well; the heat of the pasta will cook the garlic a bit so it won't be totally raw.
Mix in the green onions and stir fry veggies.
Serve.

Nutrition Facts : Calories 783.4, Fat 30.2, SaturatedFat 4.3, Sodium 1350.3, Carbohydrate 111.7, Fiber 4.7, Sugar 27, Protein 18.2

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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