SPICY SESAME NOODLES RECIPES
SESAME NOODLES WITH SPICY PEANUT SAUCE RECIPE BY THE DAILY ...
The sauce recipe is adapted from "The Modern Art of Chinese Cooking," by Barbara Tropp. If you have the time, the sauce is even better if it can stand 1-2 hours to let the flavors bloom. If you like, serve topped with sliced cooked pork, chicken, shrimp or tofu.This recipe by Bill Daley originally appeared in The Chicago Tribune.
Total Time 29 minutes59S
Prep Time 9 minutes59S
Cook Time 19 minutes59S
Yield 6
Number Of Ingredients 10
Steps:
- Step 1: Cook 1 pound spaghetti according to package directions.
- Step 2: Run the cooked pasta under cold water, toss lightly to dry, then lightly oil the strands with toasted sesame oil to keep them from sticking together.
- Step 3: Mince 10 cloves of garlic in a food processor, stopping occasionally to scrape down the sides. Add 1/2 cup peanut butter, 1/2 cup soy sauce, 5 tablespoons sugar, 1-2 tablespoons chili oil and 1/2 tablespoon rice wine. Puree 1 minute.
- Step 4: Put the spaghetti in a large bowl; top with sauce. Mix until the pasta strands are evenly coated. Garnish with green onions and toasted sesame seeds.
TAKEOUT-STYLE SESAME NOODLES RECIPE - NYT COOKING
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
Total Time 10 minutes
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//schema.org, Calories 628, UnsaturatedFatContent 16 grams, CarbohydrateContent 90 grams, FatContent 21 grams, FiberContent 6 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 797 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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