Hot And Cold Thai Sesame Noodle Salad Recipes

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:

• Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
• Drain the pasta very well.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
• Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
• Tastes best if allowed to chill first.

Steps:

• Cook noodles al dente (do not overcook - mushy noodles won't work).
• Strain and rinse under cold water until cooled.
• Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
• In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
• Chill minimum 2 hours.
• Transfer to a bowl or platter, if you you want.
• Before serving pour reserved "dressing" over noodles.
• Sprinkle sesame seeds and reserved green onions (and cilantro if used).

Steps:

• Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

Steps:

• In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
• In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
• In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
• To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

Steps:

• Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes.
• Set 1 tablespoon seeds aside.
• Place the remaining seeds in the jar of a blender.
• Add the oil and process on low speed for 10 seconds.
• Scrape down the sides of the blender and process for another 10 seconds.
• Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
• Set the dressing aside.
• Bring 3 quarts of water to a boil in a medium pot.
• Add the salt and soba noodles and boil until al dente, about 4 minutes.
• Drain the noodles in a colander and return them to the cooking pot.
• Add cold water to the pot, swishing the noodles around to wash away the starch.
• Drain well.
• Transfer the noodles to a large mixing bowl and toss with the dressing.
• Let stand 5 minutes.
• Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
• Serve immediately.

Steps:

• Cook noodles according to package directions and cool.
• Meanwhile, combine peanut butter, tahini, soy sauce, sesame oil, chili oil, vinegar, water and ginger in a small saucepan.
• Simmer on low heat for 5 minutes to marry flavors, then remove from heat and cool.
• Combine noodles, sauce, peanuts, snow peas, cucumber, scallions and carrots.
• Garnish with cilantro and sesame seeds.