Sesame Chicken Cucumber Noodle Salad Recipes

Steps:

• In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
• After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
• In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.

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:

• 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:

• Place cucumbers in a colander, sprinkle with salt& toss.
• Let stand for 30 minutes.
• Rinse cucumbers& drain well.
• In a large bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds& cayenne.
• Add cucumbers& toss to coat.
• Cover& refrigerate until ready to serve.

Steps:

• Cook pasta according to package directions, drain well.
• Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.

Steps:

• Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
• When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
• Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

Steps:

• For the Sesame Dressing: Mix well until sugar is dissolved.
• For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.