SESAME MARINATED ASPARAGUS AND NOODLES
Great easy simple salad with a lot of flavor. Good warm or cold
Provided by barbara lentz @blentz8
Categories Other Side Dishes
Number Of Ingredients 7
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
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
SESAME NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.
SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME
Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad - easier than you'd think, and safer than using a mandoline. It's very refreshing and bright tasting.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
- Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
- Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
- Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 4 grams
SESAME BEEF AND ASPARAGUS STIR FRY
Get out the chopsticks it' s chinese for dinner tonight. This recipe goes together easily if you do all the prep work before starting to cook. This is an easy family supper that has everything meat, side and vegetable in one dish.
Provided by donnacooks
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
- To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
- In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
- Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.
SESAME NOODLES WITH ASPARAGUS TIPS
Make and share this Sesame Noodles With Asparagus Tips recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 692.5, Fat 22.7, SaturatedFat 3.3, Sodium 3145.9, Carbohydrate 110.9, Fiber 8.5, Sugar 16.1, Protein 14.6
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