Sesame Noodles With Asparagus Tips Recipes

SESAME GARLIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. Cut the dry woody ends of the asparagus and discard.
• Place asparagus in large bowl and add sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with a good amount of salt and black pepper.
• Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.

ASPARAGUS NOODLES WITH PESTO

Steps:

• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but it¿s fine to use.)
• Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes.
• Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.

SESAME MARINATED ASPARAGUS AND NOODLES

Steps:

• Place the asparagus in a bowl and drizzle sesame oil over them and let marinate about 15 minutes.
• Cook the noodles according to package direction. Drain. Mix the Mirin, rice vinegar, and sweet soy sauce together and set aside.
• In a skillet preferable cast iron over high heat throw in the asparagus and cook about 5 minutes. Add the noodles in and then pour the Mirin mixture over. Cook 2 minutes.
• Serve garnished with the sesame seeds. Serve immediately or chill and serve cold.

TAKEOUT-STYLE SESAME NOODLES

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.

SESAME BEEF WITH ASPARAGUS

Steps:

• Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
• In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
• Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

SESAME ASPARAGUS AND NOODLES

Steps:

• Bring a large pot of water to a boil for the noodles.
• Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan.
• Occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
• Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
• When the water is at a rolling boil, cook the noodles until tender yet chewy.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour in the water and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
• Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
• 7. Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on the noodles. Garnish with sesame seeds.

SESAME GRILLED ASPARAGUS RAFTS

Steps:

• With one hand, hold an asparagus stalk at its base. Bend the stalk over with your other hand - the asparagus will break where the woody part ends and the tender part begins. Discard the base. Place 4 or 5 asparagus stalks next to one another. Skewer them crosswise in two places - just below the tips and 3cm from the bottom - with slender bamboo skewers. You will end up with something that looks like a raft.
• In a small bowl, combine the sesame oil, soy sauce, garlic and sesame seeds and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• Grill the asparagus on a barbecue or in a griddle pan for 4-5 mins per side, turning with tongs. Sprinkle with sesame mix as they grill.

SESAME NOODLES WITH ASPARAGUS TIPS

Steps:

• Mix the marinade ingredients together, stirring to dissolve the sugar.
• Bring a large pot of water to a boil. Add salt and the asparagus.
• Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
• Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
• Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus.
• Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions and sesame seeds.