Sesame Noodles Salad Recipes

SESAME NOODLE SALAD

Steps:

• Combine all ingredients for dressing first.
• Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside.
• In a large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. It's really good like this, or you can refrigerate it until its cold.
• So, once you're ready to eat, top the salad with crushed ramen and cashews.

COLD SESAME NOODLE SALAD

Steps:

• Cook noodles according to package directions. Drain and run under cool water. Let drain again.
• While noodles are cooking whisk together soy sauce, sesame oil, vinegar, ginger, garlic and sesame seeds in a large bowl.
• Place cooled noodles into bowl. Add in grated carrots and diced green onion. Toss to coat. Cover and refrigerate for at least 1 hour. Serve.

SESAME NOODLE SALAD

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.

SESAME NOODLE SALAD

Steps:

• Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
• Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
• Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
• Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.

SPICY SESAME NOODLE SALAD

Steps:

• Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, 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 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
• Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
• In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.

SESAME NOODLE SALAD

Steps:

• In small bowl, stir all dressing ingredients until well mixed; set aside.
• In 4-quart Dutch oven, heat 2 quarts water to boiling. Cook soba noodles in boiling water 6 to 8 minutes or until tender; drain and rinse with cold water. If using angel hair pasta, cook as directed on package; drain and rinse with cold water.
• In large serving bowl, toss noodles, dressing and remaining salad ingredients. Cover and refrigerate until serving.

SESAME NOODLE SALAD

Steps:

• Cook capellini to "al dente" stage.
• Don't overcook, as noodles will soften as they absorb dressing.
• Set noodles aside.
• Heat oil, sesame oil, and crushed red pepper over medium heat about 2 minutes; stir in honey, soy sauce and salt and bring just to a simmer.
• Toss warm dressing with cooked pasta and refrigerate, covered, 4 hours or more to allow flavors to blend.
• Just before serving, toss in cilantro, green onions, sesame seeds and peanuts.

COLD SESAME NOODLE SALAD

Steps:

• In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
• In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
• In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
• To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.