Cold Spicy Noodles Recipes

COLD SPICY NOODLES (LENG MIAN)

A Korean dish, popular in northern China. I ate this for lunch every day for an entire year when I lived in Jinzhou, China. The cook was certain that eating this cold dish during the cold northern winter would be bad for my stomach, but it never was! This makes a wonderfully refreshing lunch during the hot summertime.

Provided by Tussah

Categories World Cuisine Recipes Asian Korean

Time 30m

Yield 2

Number Of Ingredients 12

Cold Spicy Noodles (Leng Mian) image

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
Rinse cooked spaghetti in cold water until totally cooled off; drain well.
Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 70.1 g, Cholesterol 116 mg, Fat 13.6 g, Fiber 4.5 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 2204.3 mg, Sugar 19.1 g

Ingredients

4 ounces spaghetti, or as needed
2 cups very cold ice water
½ cup white vinegar
2 tablespoons soy sauce
2 tablespoons white sugar
2 teaspoons sambal oelek (chile paste)
½ teaspoon salt
1 cucumber, cut into matchsticks
½ cup kimchi
¼ cup roasted peanuts
1 hard-cooked egg, halved
2 slices deli ham, cut into bite-sized pieces

COLD SESAME NOODLES

A perfect make-ahead lunch, these noodles-made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes-can be prepared and refrigerated for up to week.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Number Of Ingredients 10

Cold Sesame Noodles image

Steps:

Bring a large pot of water to a boil; cook noodles according to package directions. Drain; let cool completely.
Bring 3 cups water to a boil in a medium saucepan; boil bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red-pepper flakes. Put sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds.

Ingredients

1 package (10 1/2 ounces) dried udon noodles
1 baby bok choy
1/4 cup smooth peanut butter
5 tablespoons toasted sesame oil
3 tablespoons soy sauce
1/4 cup rice-wine vinegar (not seasoned)
1 large garlic clove, minced
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
Sesame seeds, for garnish

SPICY COLD SOBA NOODLES

I make this quite often. We love it; it has the right amount of spiciness, and you can adjust the spiciness to fit your tastes. We also use this sauce as a dip for spring rolls or egg rolls, or as a sauce for broccoli or other stir fried Asian vegetables.

Provided by spatchcock

Categories Sauces

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

Spicy Cold Soba Noodles image

Steps:

Heat soy sauce until reduced by half.
Turn to low and add molasses.
Warm briefly and transfer to bowl.
Add remaining ingredients except noodles.
Add salt to taste.
Boil noodles about 3 minutes.
Drain and plunge in ice water.
Drain and rinse.
Combine with sauce and chill.

Ingredients

1/3 cup soy sauce
1/2 teaspoon molasses
1/4 cup sesame oil
1/4 cup tahini
1/4 cup brown sugar
1 tablespoon chili oil
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
1/2 bunch sliced green onion
salt
1/2 lb soba noodles (Japanese -Buckwheat noodles)

COLD AND SPICY SESAME NOODLES

Another one of Rachael Ray's from her 30 minute meals show. Can be made mild easily. Easy to make and delicious! This goes wonderfully with her Thai Chicken Wraps, which I have also posted.

Provided by ChipotleChick

Categories Spaghetti

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

Cold and Spicy Sesame Noodles image

Steps:

Whisk soy, peanut butter, vinegar, optional hot sauce, and sesame oil.
Add the spaghetti and toss to coat well.
Sprinkle green onion and sesame seeds throughout and serve.

Nutrition Facts : Calories 412.4, Fat 14.9, SaturatedFat 2.7, Sodium 1151.4, Carbohydrate 56.4, Fiber 6, Sugar 7.7, Protein 15.8

Ingredients

1/2 lb spaghetti, cooked and drained
1/4 cup tamari dark soy sauce
1/4 cup creamy peanut butter, heated 15 seconds in microwave
2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
2 tablespoons hot sauce (optional)
2 cups shredded carrots, and cabbage mix (coleslaw mix without the dressing)
1 cup bean sprouts
3 green onions, chopped at an angle
2 tablespoons sesame seeds

COLD SPICY KIMCHI NOODLES

Could this be the anti-ramen? Either way, it's my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it's more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.

Provided by David Tanis

Categories dinner, lunch, noodles, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 23

Cold Spicy Kimchi Noodles image

Steps:

Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
1 medium garlic clove, grated
2 teaspoons grated ginger
2 tablespoons brown sugar
1 tablespoon gochujang (Korean hot pepper paste)
1 tablespoon Japanese red miso
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons lime juice
1 teaspoon orange zest
1 teaspoon fish sauce
1/2 teaspoon gochugaru (Korean red pepper flakes)
Salt
8 ounces flat rice noodles or soba noodles
1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
1 cup halved cherry tomatoes
3 or 4 large red radishes, sliced into thin rounds
1/2 cup scallions, slivered
1 serrano chile, thinly sliced (optional)
3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
2 tablespoons toasted sesame seeds
Cilantro sprigs or chopped cilantro, for garnish
Lime wedges, for serving

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In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
In a jar of a blender, combine water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic. Process until smooth.
After pasta is done cooking and drained, add to a large glass bowl. Pour the peanut sesame sauce over the noodles and toss to coat. The mixture/sauce will be very runny and it will look like you made way too much. Trust me, once you pop it in the fridge, the sauce sets up and it's perfect :)
Cover and refrigerate for at least one hour - the longer, the better. I had mine in there for at least three. I love when it's super cold and the sauce is nice and thick.

Cold Spicy Noodles Recipes

COLD SPICY NOODLES (LENG MIAN)

COLD SESAME NOODLES

A perfect make-ahead lunch, these noodles-made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes-can be prepared and refrigerated for up to week.

SPICY COLD SOBA NOODLES

I make this quite often. We love it; it has the right amount of spiciness, and you can adjust the spiciness to fit your tastes. We also use this sauce as a dip for spring rolls or egg rolls, or as a sauce for broccoli or other stir fried Asian vegetables.

COLD AND SPICY SESAME NOODLES

Another one of Rachael Ray's from her 30 minute meals show. Can be made mild easily. Easy to make and delicious! This goes wonderfully with her Thai Chicken Wraps, which I have also posted.

COLD SPICY KIMCHI NOODLES

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