Open Sesame Noodles Recipes

SESAME NOODLES

Sesame Noodles image

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Provided by scoopnana

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

Steps:

Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g

SIMPLE SESAME NOODLES

Simple Sesame Noodles image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

12 ounces thin noodles
1/4 cup soy sauce
1/4 cup canola oil
3 tablespoons pure sesame oil
2 tablespoons sugar
2 tablespoons rice vinegar
1/2 teaspoon hot chili oil
4 cloves garlic, minced
4 green onions, thinly sliced

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!

SESAME NOODLES

Sesame Noodles image

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member Roni Jordan's Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup light soy sauce
1/4 cup Asian sesame oil
1 tablespoon peanut or vegetable oil
1 tablespoon honey
1/2 tablespoon chili garlic sauce
1/4 cup white sesame seeds, lightly toasted, or black sesame seeds, untoasted
1/3 cup green onions (white and light green parts only), thinly sliced on a diagonal
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
Optional extras: thinly sliced mushrooms such as black, shiitake, or cremini; blanched and slivered pea pods; thinly sliced red bell peppers; julienned carrots
1 pound fresh Chinese egg noodles, cooked and drained

Steps:

In a large bowl, whisk together the soy sauce, sesame oil, peanut oil, honey, chili garlic sauce, sesame seeds, onions, garlic, and ginger along with any garnishes you may want to use. Add the noodles and toss to coat evenly.
The NOODLES may be prepared ahead and refrigerated, covered, up to 24 hours. Toss well before serving.

MY FAVORITE SESAME NOODLES

My Favorite Sesame Noodles image

This recipe for sesame noodles is one I've created through trial and error. It combines green onions, peanut butter and sesame oil for a wonderfully complex flavour.

Provided by kelcampbell

Categories World Cuisine Recipes Asian

Time 25m

Yield 1

Number Of Ingredients 10

Ingredients

½ (8 ounce) package spaghetti
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons tamari
1 teaspoon Thai chili sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
1 green onion, chopped
2 teaspoons sesame seeds

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Nutrition Facts : Calories 787.5 calories, Carbohydrate 114.6 g, Fat 26.1 g, Fiber 7.4 g, Protein 28.3 g, SaturatedFat 4.9 g, Sodium 2398.7 mg, Sugar 24.3 g

"OPEN SESAME" NOODLES

This is a very versatile and widely enjoyed pasta dish with chicken. It has an Asian influence with a very nice sesame flavor. I whipped it up one evening with a limited pantry and my little one named it. Joint collaboration on this one, folks! Oh yea, and the key is with the FRESH ginger.

Provided by Reed5426

Categories Asian

Time 28m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces vermicelli
1/8 cup rice vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons vegetable oil
2 tablespoons grated fresh ginger
2 tablespoons chili-garlic sauce
1/4 cup sesame oil
2 1/2 cups sliced green onions
1 cup broccoli
2 cups diced cooked chicken
1/2 chopped fresh cilantro
1 tablespoon sesame seeds (to sprinkle on top)

Steps:

Cook pasta in salted water until al dente.
Drain.
Steam broccoli, set aside.
Whisk next 6 ingredients together in large serving bowl.
Add hot pasta.
Stir in onions, broccoli, and chicken.
Toss in cilantro.
Sprinkle on sesame seeds.

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