Sesamesalmonovernoodles Recipes

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
• Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
• Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

Steps:

• Place noodles in a large bowl.
• Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil.
• Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper.
• Garnish with scallion.
• Season salmon on both sides with salt and pepper.
• Mix together the sesame seeds in a medium bowl.
• Dredge salmon skin-side down in the seeds.
• Heat oil in a large skillet over medium-high heat.
• Sear the salmon seed-side down in the pan and cook until golden brown.
• Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.

Steps:

• Cook linguine according to direction on box. In saucepan combine peanut butter, soy sauce andgarlic. Stir to combine. Add a splash of sesame oil, a sprinkle of red pepper flakes, and the
• juice of the lime. Heat slowly and whisk together until smooth. Drain linguine, place in a bowland top with peanut sauce and toss to coat. Serve hot or cold.

Steps:

• Bring a large pot of salted water to a boil.
• Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
• Add remaining dressing ingredients and whisk until combined.
• Dressing can be made ahead and refrigerated for up to 3-4 days.
• Boil pasta until just tender (about 7 minutes).
• Drain pasta and rinse with cold water to stop the cooking.
• Transfer to serving bowl and drizzle with sesame oil.
• Toss to coat evenly.
• Add the dressing and mix well.
• Sprinkle with scallions, parsley, and toasted sesame seeds.
• Refrigerate or serve at room temperature.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and rinse with cold water. In a large bowl, combine with snow peas and red pepper; set aside.
• In a blender, combine peanut butter, garlic, jalapeno, soy sauce, rice vinegar, water, sesame oil, and 1/4 teaspoon salt; puree until smooth. Pour over reserved pasta; toss to coat. Serve chilled or at room temperature.

Steps:

• In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.

Steps:

• In a large bowl, whisk together the soy sauce, sesame oil, peanut oil, honey, chili garlic sauce, sesame seeds, onions, garlic, and ginger along with any garnishes you may want to use. Add the noodles and toss to coat evenly.
• The NOODLES may be prepared ahead and refrigerated, covered, up to 24 hours. Toss well before serving.

Steps:

• In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
• Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
• In a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

Steps:

• Cook spaghetti according to package directions.
• saute garlic and hot pepper in oil for 1-2 minutes.
• Mix in tahini and peanut butter, then whisk in warm water until the sauce is a creamy consistency (depending on the peanut butter you use and personal preference).
• Taste and add pepper, salt or more red pepper or hot sauce as desired.
• Toss with pasta and garnish with scallions, cilantro, cucumber then serve with lime wedges.