Sesame Pasta Salad With Red Peppers And Snow Peas Recipes

Steps:

• In a large salad bowl, toss together all the ingredients except the lettuce leaves.
• Cover and refrigerate for 30 minutes.
• Check to see if the seasoning is to your taste. Adjust accordingly.
• Add a few drops of lemon juice or tamari or soy sauce.
• Line 4 serving bowls with lettuce leaves.
• Spoon salad into each and serve.
• Enjoy!

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

Steps:

• Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
• In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
• Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Steps:

• To de-stem peas, pinch off stem end from each pod and pull strings down pod to remove, if present. (Young tender pods may have no strings.).
• Made a "V-shaped" cut at opposite end of pod.
• To stir-fry, place wok or large skillet over hight heat.
• Add sesame and vegetable oils, swirling to coat sides.
• Heat oils until hot, about 30 seconds.
• Add onions, ginger, peas and carrot.
• Stir-fry 4 minutes or until peas are bright green and crisp-tender.
• Stir in soy sauce.
• Transfer to warm serving dish.
• Sprinkle with reserved sesame seeds.
• Serve immediately.

Steps:

• Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
• Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
• In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.

Steps:

• Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
• In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, sesame oil, sweetener, sesame seeds, ginger, and pepper. Shake well.
• Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cabbage, cilantro, and green onions.

Steps:

• Combine the rice and water in a saucepan. Bring to a boil. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
• Toast the sesame seeds in a toaster oven until golden.
• String, wash and then cut the snow peas in half.
• Wash, core, seed and cut the red pepper in julienne strips.
• In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork. Add the snow peas and red pepper and toss.
• When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.