Cold Sesame Noodles With Carrots And Cucumbers Recipes
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
COLD SESAME NOODLES
Even my kids can't resist this unique salad with a peanut butter dressing. To make it a main dish, stir in some cubed cooked chicken.-Elizabeth Perez, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended., Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving., Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.
Nutrition Facts : Calories 411 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
COLD SESAME NOODLES WITH CUCUMBER
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Noodle Dinner Cucumber Peanut Peanut Butter Soy Sauce Ginger Vegetarian Vegan Sesame Chill Summer
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Prepare a bowl of ice water.
- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
COLD SESAME NOODLES
These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
Provided by Bill
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 18
Steps:
- Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
- Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
- Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
- In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.
Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
COLD SESAME NOODLES
Easy and yummy Chinese cold noodles dish with sesame paste. Also known as Sesame cold noodles.
Provided by Elaine
Categories staple
Time 15m
Number Of Ingredients 13
Steps:
- Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin.
Nutrition Facts : Calories 987 kcal, Carbohydrate 115 g, Protein 24 g, Fat 49 g, SaturatedFat 15 g, Sodium 4592 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
COLD SESAME NOODLES WITH CARROTS AND CUCUMBERS
Spicy noodles in a peanut sesame sauce, topped with carrot, cucumber and scallions. Based on a recipe from Lee Bailey's The Way I Cook. If fresh egg noodles are not available, dry linguine is a substitute.
Provided by DJM70
Categories Peanut Butter
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
- Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
- Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
- Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.
Nutrition Facts : Calories 753.8, Fat 44.5, SaturatedFat 7.7, Cholesterol 63.8, Sodium 2670, Carbohydrate 72, Fiber 5.4, Sugar 12.7, Protein 21.1
COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER
Categories Pasta Vegetable Side Vegetarian Quick & Easy Cucumber Summer Noodle Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
- In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
- In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.
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COLD SESAME NOODLES WITH CHICKEN AND CUCUMBERS RECIPE
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4/5 (21)Calories 302 per serving
- Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
- Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
- Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck
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2.9/5 (495)Total Time 10 minsServings 4Calories 189 per serving
- 1. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, tahini, sriracha, ginger and garlic.
SESAME NOODLES WITH CARROTS - MIGHTY MRS | SUPER EASY …
From mightymrs.com
Ratings 4Calories 280 per servingCategory Lunch, Sides
- Add noodles and carrots to a large bowl or pot. Add ginger paste, garlic paste, soy sauce, sesame oil, rice viniegar, vegetable bullion, toasted sesame seeds and black pepper. Toss.
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From homeandplate.com
Reviews 15Servings 4Cuisine CaribbeanCategory Main Course
- Boil the noodles until al dente. Drain the noodles reserving a cup of pasta water and rinse them in cold water. Drain the noodles again and transfer them to a bowl. Add 1 tablespoon of sesame oil and toss to coat. Refrigerate the noodles for at least an hour until ready to serve.
- Season the shrimp with salt and pepper and grill for 3-5 minutes on medium heat or until pink, turning once.
- In a saucepan, slowly simmer the soy sauce, vinegar, sugar, peanut butter, 1 tablespoon of the sesame oil, the red chili paste, ginger, garlic, and pasta water (adding more if needed to thin the sauce.) If you like it saucy, double this part of the recipe.
- Saute the sugar snap peas and sweet red pepper in a ½ tablespoon of the sesame oil until the vegetables are soft and crunchy. When ready to serve, add the noodles, the sauce, and the vegetables in a bowl and mix well to coat. Add in the mandarin oranges, roasted peanuts, sesame seeds and grilled shrimp.
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COLD SESAME NOODLES WITH VEGETABLES RECIPE | HEALTH.COM
From health.com
Servings 6Calories 260 per servingTotal Time 30 mins
- Puree peanut butter, garlic, ginger, soy sauce, rice vinegar and brown sugar in a blender until smooth. With blender running, pour in 1/4 cup hot water and blend until smooth.
- Bring a pot of salted water to a boil. Cook noodles until just tender, about 9 minutes. Drain, rinse under cold water and drain again. Transfer to a large bowl; toss with sesame oil.
- Toss scallions, cucumbers, carrots and sauce in bowl with noodles. Sprinkle with cilantro and sesame seeds.
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From cookieandkate.com
4.9/5 (18)Total Time 28 minsCategory EntreeCalories 228 per serving
- Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook them!). Drain and rinse under cold water.
- Use a chef’s knife, or better yet, a julienne peeler, to slice the cucumber into long, skinny strips. Toss the super seedy inside strips. Then you can slice the remainder into 3-inch long strips (as shown) or leave them long.
- In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, tamari/soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
- Toss the soba noodles in the sesame-ginger sauce (depending on how saucy you like your noodles, you may have some sauce left over). Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired. Season to taste with salt or additional tamari until the flavors really sing. Serve immediately.
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3.4/5 (159)Total Time 30 minsServings 6
- Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
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5/5 (5)Total Time 16 minsCategory EntreeCalories 408 per serving
- Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.
- Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
- Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about 3/4 of the sauce, toss well.
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