Citrus Sesame Noodle Salad Recipes

Steps:

• Cook noodles according to package directions. Drain, reserving 1/2 cup cooking water. Return noodles to pan. Add the basil, butter, lemon juice, salt and lemon and orange zests. Toss to coat, adding reserved cooking liquid if needed to moisten noodles. Sprinkle with sesame seeds.

Steps:

• Cook capellini to "al dente" stage.
• Don't overcook, as noodles will soften as they absorb dressing.
• Set noodles aside.
• Heat oil, sesame oil, and crushed red pepper over medium heat about 2 minutes; stir in honey, soy sauce and salt and bring just to a simmer.
• Toss warm dressing with cooked pasta and refrigerate, covered, 4 hours or more to allow flavors to blend.
• Just before serving, toss in cilantro, green onions, sesame seeds and peanuts.

Steps:

• Cook the pasta according to he package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.
• In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.
• to make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture. Slowly pour in the olive oil, whisking all the while.
• Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving, top the salad with orange sections and a sprinkling of toasted seasme seeds.

Steps:

• Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
• Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
• Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
• Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.

Steps:

• Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
• Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen with 2 teaspoons vegetable oil. Bake until golden brown, 5 to 7 minutes. Meanwhile, cut away and discard orange peels and white pith. Working over a large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice). Whisk in sesame oil, chili sauce, honey, and remaining 4 teaspoons vegetable oil. Season with salt and pepper. Add ramen and bok choy and toss.

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.