SESAME NOODLES WITH VEGGIES
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.
SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES
An easy recipe using soba noodles. My husband and one-and-a-half-year-old loved it!
Provided by Snappycakes
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
- Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
- Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 30.7 g, Cholesterol 51.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 372.9 mg, Sugar 0.1 g
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 SESAME NOODLES WITH CRUNCHY VEGETABLES
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.
Provided by Mark Bittman
Categories easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
- Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
- Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
- When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 686 milligrams, Sugar 14 grams, TransFat 0 grams
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