Sesame Cold Noodles Recipes

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.
• While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
• Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
• Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

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.

Steps:

• Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended., Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving., Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.

Steps:

• Noodles: Bring a large pot of salted water to a simmer (water should be as salty as seawater). Meanwhile, gently unroll the fresh noodle "nests" to aerate and separate the strands prior to boiling. Place noodles into simmering water, gently stir and cook until al dente, 2½-3 minutes. Drain, then immediately rinse under cold water to chill. Toss with 1-2 teaspoons peanut oil and set aside.
• Sauce, part 1: In a blender, combine peppercorns, peanut oil, soy sauce, sugar, sesame oil, rice wine vinegar, mirin, sesame paste, peanut butter, shallot, ½ chili, garlic, ginger, and a few sprigs cilantro. Set aside.
• Prepare garnish: Cut a 2½-inch piece from the cucumber; slice piece into wide planks, stack, and slice into matchsticks. (Reserve the remainder for another use, or use as additional garnish.) Slice remaining half of chili into fine matchsticks. Thinly slice light green part of the scallion on a 45-degree angle. Set garnish aside.
• Sauce, part 2: Purée sauce until it is smooth with a thin consistency, about 1 minute. Taste to adjust the seasoning with salt if necessary. Makes about 2 cups. (Sauce can be stored in the refrigerator up to 3 days.)
• Assembly: Evenly divide noodles into 4 bowls. Using a bulb baster, drizzle 3-4 tablespoons of sauce over the noodles. Garnish each bowl with a sprig of cilantro, scallions, fresh chili, and a little bundle of cucumber. Serve immediately.

Steps:

• In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
• Cook linguine in salted water until al dente. Drain and rinse with cool water.
• Mix linguine and sauce mixture in bowl.
• Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.

Steps:

• Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
• In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.

Steps:

• Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
• In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

Steps:

• Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.
• In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.

Steps:

• While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
• When the pasta is cooked, drain, and mix with sauce.
• Then add carrots and toss (I never leave the carrots out).
• Chill for a few hours before serving.
• They are best cold!
• Garnish with scallions and sesame seeds just before serving.

Steps:

• Cook noodles.
• Drain& cool.
• Mix all the ingredients except the snow peas, coriander& scallions.
• Taste& adjust seasonings as necessary.
• Thin with water if too thick.
• Add noodles& raw snow peas& toss until well coated.
• Sprinkle top with scallions& coriander.

Steps:

• Cook the noodles in boiling salted water until they are tender but not mushy.
• drain and rinse in cold water, toss with 1 Tbls of the oil.
• Beat together the tahini, sugar, soy sauce, vinegar and remaining oil.
• Add a dash of hot sauce, taste and season as necessary.
• Thin the sauce with hot water until it is the consistency of heavy cream.
• Toss the noodles with the sauce, garnish with scallions and serve.

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 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.