I Stole The Idea From Mirj Sesame Noodles Recipes

Steps:

• In a large pot, cook your angel hair pasta until almost al dente; drain well, put in a bowl and set aside.
• In a small tupperware container with a lid, mix sesame oil, soy sauce, honey, garlic and sesame seeds.
• Put the lid on the container and shake, shake, shake it like a polaroid picture.
• Pour the sauce over the angel hair and toss well; the heat of the pasta will cook the garlic a bit so it won't be totally raw.
• Mix in the green onions and stir fry veggies.
• Serve.

Steps:

• Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes.
• Set 1 tablespoon seeds aside.
• Place the remaining seeds in the jar of a blender.
• Add the oil and process on low speed for 10 seconds.
• Scrape down the sides of the blender and process for another 10 seconds.
• Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
• Set the dressing aside.
• Bring 3 quarts of water to a boil in a medium pot.
• Add the salt and soba noodles and boil until al dente, about 4 minutes.
• Drain the noodles in a colander and return them to the cooking pot.
• Add cold water to the pot, swishing the noodles around to wash away the starch.
• Drain well.
• Transfer the noodles to a large mixing bowl and toss with the dressing.
• Let stand 5 minutes.
• Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
• Serve immediately.

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
• In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.

Steps:

• Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
• Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
• Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.