SESAME NOODLE SALAD
Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.
Provided by Elise Bauer
Categories Salad Make-ahead Quick and Easy Cilantro Noodle Pasta Salad Sesame Vermicelli
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil. Remove from heat.
- Cook the pasta: Put the pasta in a large pot in salted boiling water (1 Tbsp salt for every 2 quarts of water). Cook al dente, according to the directions on the pasta package. Drain.
- Toss with dressing, chill: Stir together the cooked pasta and the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
Nutrition Facts : Calories 324 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 426 mg, Sugar 10 g, Fat 21 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
LOTOS SALAD WITH RICH SESAME SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 1h10m
Yield 20 to 25 servings
Number Of Ingredients 10
Steps:
- Bring enough water to the boil to cover the chicken breasts when added. Cut the breasts in half and add them to the water. When the water returns to the boil, cover and let simmer six minutes. Remove from the heat and let stand 15 minutes.
- Remove the chicken pieces and plunge them into a basin of water with ice cubes. Let stand 15 minutes. Remove the chicken and pat dry. It is now ready to be used. Or it may be wrapped closely in plastic wrap and refrigerated overnight. You may also prepare the remaining ingredients and store them tightly covered in the refrigerator. When ready to serve, blend the foods.
- You may use the bean sprouts as they are purchased. It is more refined, however, if you pull off the curlicues and seed portions of each. There should be four cups plucked-over sprouts. Put the sprouts in a mixing bowl.
- Cut the cucumbers lengthwise into strips. Cut the strips into spaghetti-like shreds. There should be about four cups. Add them to the mixing bowl.
- Cut the peppers into thin strips and shred the pork. Add them to the mixing bowl.
- Remove and discard the skin and bones of the chicken breasts. Shred the meat. There should be about three cups. Add this to the bowl.
- Drop the noodles into a large quantity of boiling water. Cook four minutes. Drain well and rinse under cold water until chilled. Drain once more. Cut into shreds of manageable length and put the noodles into a second bowl. Add the corn oil and sesame oil. Chill.
- Combine the noodles and the pork, chicken and vegetable mixture. Add the sesame sauce and toss. Add the coriander and blend. Serve immediately.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 29 milligrams, Sugar 2 grams, TransFat 0 grams
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