COLD SESAME NOODLES WITH CUCUMBER
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Noodle Dinner Cucumber Peanut Peanut Butter Soy Sauce Ginger Vegetarian Vegan Sesame Chill Summer
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Prepare a bowl of ice water.
- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
COLD SPICY NOODLES
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Rinse with cold water until cool. Toss in a large bowl with sesame oil. In a small bowl, stir together soy sauce, chile oil, bean sauce, ginger, garlic, and sugar. Pour over noodles, add green onions, and toss well.
- If taking on a picnic, transfer noodles to a container for transport. To assemble, put noodles in serving bowls and offer with desired toppings and chopsticks.
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