SESAME AND PEANUT NOODLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
- For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
- For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.
TAKEOUT-STYLE SESAME NOODLES
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
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
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, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
COLD PEANUT-SESAME NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
- Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
- Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
SESAME PEANUT NOODLES
I always make a large vat of these since they're lovely to keep to pick at in the fridge, too. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so may as well go all out. I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whisk together all of the dressing ingredients in a bowl or jug.
- Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
- Pour over the dressing and mix thoroughly to coat everything well.
- Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.
PEANUT SESAME NOODLES
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Categories Ginger Nut Pasta Side Vegetarian Quick & Easy Vinegar Peanut Bell Pepper Summer Soy Sauce Gourmet Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 side-dish or 4 vegetarian main-course servings
Number Of Ingredients 16
Steps:
- Make dressing:
- Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
- Make salad:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
- Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
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