Lime Noodles With Vegetables Basil And Sesame Recipes

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ZUCCHINI NOODLES WITH BASIL, LIME, AND GINGER

Spiralized zucchini noodles are tossed with fresh basil, lime, and ginger for a quick and refreshing side dish. I serve these with grilled chicken and pineapple skewers.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 25m

Yield 2

Number Of Ingredients 6



Zucchini Noodles with Basil, Lime, and Ginger image

Steps:

  • Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
  • Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 7.7 g, Fat 7.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 598.3 mg, Sugar 3.1 g

1 large zucchini
½ teaspoon salt
1 tablespoon extra-virgin olive oil
5 large basil leaves
1 (1 inch) piece ginger root, peeled and sliced
½ lime, juiced

SESAME NOODLES WITH VEGGIES

Provided by Tia Mowry

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16



Sesame Noodles with Veggies image

Steps:

  • Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside.
  • In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil.
  • Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, chile-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended.
  • Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature.

4 ounces snow peas
1 cup shredded carrots
1 pound spaghetti
2 tablespoons toasted sesame oil
1/4 cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
2 teaspoons chile-garlic paste
1 teaspoon minced ginger
2 cloves garlic, minced
Juice of 1/2 lime
1/2 cup chopped fresh cilantro
1/2 cup roasted salted peanuts, chopped
3 tablespoons black sesame seeds
4 green onions, chopped

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14



Vegetable Noodle Salad With Sesame Vinaigrette image

Steps:

  • Bring a pot of water to a boil, and season generously with salt.
  • In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
  • Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
  • Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
  • Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

COLD SESAME NOODLES WITH SUMMER VEGETABLES

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Dinner     Lunch     Cucumber     Bell Pepper     Carrot     Radish     Summer     Noodle     Sesame Oil     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11



Cold Sesame Noodles with Summer Vegetables image

Steps:

  • Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
  • Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 tablespoon Sriracha (hot chili sauce)
1 tablespoon toasted sesame oil
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
Kosher salt, freshly ground pepper
freshly ground pepper
8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
1 cup (loosely packed) cilantro leaves with tender stems
3 scallions, thinly sliced
1 tablespoon black or white sesame seeds

SESAME-LIME VINAIGRETTE

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

Provided by Andrew Knowlton

Categories     Bon Appétit     Salad Dressing     Sesame Oil     Lime Juice     Shallot     Soy     Honey

Yield Makes about 2 cups

Number Of Ingredients 7



Sesame-Lime Vinaigrette image

Steps:

  • Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
  • Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
  • Do Ahead
  • Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

1 large shallot, finely chopped
1 cup fresh lime juice
Kosher salt, freshly ground pepper
1/2 cup toasted sesame oil
1/2 cup vegetable oil
1/4 cup soy sauce
2 tablespoons honey or maple syrup

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