SESAME NOODLES COLD RECIPES

Name: Cold Sesame Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1/2 teaspoon hot pepper flakes; 2 tablespoons brown sugar; 1/2 cup creamy peanut butter; 1 tablespoon toasted sesame oil; 1 teaspoon grated gingerroot; 1/2 cup chicken broth; 1 lb linguine; chopped scallion; cucumber; sesame seeds (to garnish)

COLD SESAME NOODLES RECIPE - FOOD.COM

Cold Sesame Noodles Recipe - Food.com image

Make and share this Cold Sesame Noodles recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot pepper flakes
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon toasted sesame oil
1 teaspoon grated gingerroot
1/2 cup chicken broth
1 lb linguine
chopped scallion
cucumber
sesame seeds (to garnish)

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.

Nutrition Facts : Calories 682.5, FatContent 21.6, SaturatedFatContent 4.2, CholesterolContent 0, SodiumContent 1004.4, CarbohydrateContent 99.2, FiberContent 5.7, SugarContent 13.1, ProteinContent 25

COLD SESAME NOODLES | MARTHA STEWART

Cold Sesame Noodles | Martha Stewart image

This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 11

Ingredients

1 pound Chinese egg noodles, spaghetti, or linguine
1/2 teaspoon toasted sesame oil
6 tablespoons sesame paste (tahini) or peanut butter
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced
1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
Chinese chili oil (optional)

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.

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