Open Sesame Noodles Recipes

TAKEOUT-STYLE SESAME NOODLES

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.

MY FAVORITE SESAME NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

SESAME RICE NOODLES WITH SHRIMP

Steps:

• In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
• Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

HOT SESAME NOODLES WITH SCALLIONS AND PORK

Steps:

• Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
• Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
• Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
• Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
• Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

CLASSIC CHINESE SESAME NOODLES

Steps:

• Bring 2 quarts of water to a boil in a 4-quart pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente, about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.
• Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.
• Meanwhile, whisk the broth, sesame paste, scallions, soy sauce, sugar, vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.
• Toss the noodles with the sauce, garnish with the cilantro, and serve.

SESAME NOODLES

Steps:

• Cook pasta al dente according to package instructions in a large stockpot of generously-salted water.
• Meanwhile, as the pasta is cooking, whisk together the soy sauce, rice vinegar, sesame oil, ground ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.
• Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.
• Serve warm or cold, sprinkled with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

SESAME NOODLES

Steps:

• Cook the ramen according to package instructions.
• Meanwhile, in a medium size bowl combine all the sauce ingredients together and whisk until combined.
• Once the noodles are cooked, drain them and immediately toss with sauce.
• Garish with green onions, sesame seeds and/or crushed peanuts and serve immediately.

SESAME NOODLES

Steps:

• Cook the rice noodles or linguine according to the package instructions. Rinse with cold water and set aside.
• Make the sauce for the noodles by whisking the soy sauce, rice vinegar, peanut butter and sesame oil together in a small bowl. Set the sauce aside.
• Heat a wok or large sauté pan over medium-high heat. Add a drizzle of oil and sauté the diced peppers for 1 minute. Add the garlic, ginger and white parts of the scallions and continue to sauté for another minute. Pour in the sauce and bring the mixture to a boil. Add the noodles and stir-fry everything together with the sauce for a couple of minutes, until the noodles are heated through and coated with the sauce.
• Remove the pan from the heat, sprinkle the toasted sesame seeds and green part of the scallions on top and serve. These are delicious on their own, or as an accompaniment to simply cooked fish or chicken and can be served hot or cold.

SESAME RAMEN NOODLE SALAD RECIPE

Steps:

• Whisk soy sauce, vinegar, water, sesame oil, honey and minced ginger together until blended.
• Combine dressing and uncooked ramen noodles and toss to coat. Let stand until ramen have begun to soften and absorb most of the dressing, at least 1 hour, stirring occasionally.
• Toss softened noodles, cole slaw mix, radishes, scallion and cilantro.
• Serve immediately or refrigerate until ready to serve.

SPICY SESAME NOODLES (MA JIANG MIAN)

Steps:

• First, Whisk the Flour and Salt together in a large bowl. Add the Oil to the center of the bowl, and use chopsticks to mix well.
• Slowly add the water to the Flour mixture a little at a time, using the chopsticks to mix everything together. Once you can no longer mix the dough with the chopsticks, use your hands to knead the dough and form a ball. It may look slightly lumpy, but that's okay!
• Return the dough ball to the bowl and cover with a damp tea towel; let rest for 20 minutes. The dough will not rise, but will become more elastic and easier to work with.
• Divide the dough into 2-4 portions, to make it easier to work with. Flour your surface and use a rolling pin to roll the dough into a thin sheet (about 1 cm or ⅓" thick). Dust the sheet with more flour, flip it, then dust it again.
• Re-flour your surface (notice a theme here?), then fold the dough sheet into 3-4 layers. Cut the dough into thin strips (~1/3″) to create noodles, unfolding the dough to reveal the noodle. Let the noodles rest for another 15 minutes before gently "pulling" the noodles (by holding the ends and "bouncing" them on your floured surface) to stretch them out. This step is optional, but fun!
• Dust the noodles with even more flour to prevent sticking, then bring a large pot of water to a boil. Cook the noodles for 3-5 minutes, until tender. You may have to do this in batches, depending on how large your pot is. Serve the noodles immediately - they're best when hot!
• Add all of the ingredients except for the hot water to a medium bowl and mix well. Slowly whisk the Hot Water into the sauce, then taste and add any extra ingredients according to your personal preference. Refrigerate any Sauce leftovers for up to one week.
• Cook your desired Noodles according to the package instructions, if you are not making them from scratch.
• Add the Noodles to a bowl, then toss them with the Sesame Sauce. Top with Cucumber, Green Onion, Cilantro, Toasted Sesame Seeds, Chopped Peanuts, and a hefty drizzle of Chili Oil to finish things off! Serve warm and enjoy.

SPICY SESAME NOODLE RECIPE

Steps:

• Cook the pasta according to package directions to just al dente, drain well. Reserving one cup of pasta water.
• While the pasta is cooking, thinly slice the green onions, both the greens and whites.
• Gather the ingredients, measure and add them to a bowl. Add all of the ingredients except the onions and sesame seeds.
• Pour the sauce into pasta mixing well with thongs. Add in half of the sliced onions and sesame seeds and about 1/2 cup of pasta water. Continue tossing and mixing the pasta will be glossy.
• Top with remaining sliced onions and sesame seeds. Serve and enjoy!

EASY SESAME NOODLES

Steps:

• Combine the first 7 ingredients together in a small bowl and whisk until thoroughly combined.
• Pour sauce over warm, cooked noodles.
• Garnish with chopped green onions.

DAN DAN NOODLES

Steps:

• Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
• Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

SESAME RAMEN NOODLES

Steps:

• Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook. Meanwhile, whisk sauce ingredients in a small bowl. Set aside.
• Heat oil over medium-high heat. Add ginger, garlic and whites of green onions. Cook just until fragrant, 1-2 minutes.
• Add remaining sauce ingredients and ½ of the remaining green onions. Simmer 1 minute.
• Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.

SESAME NOODLES

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.

SIMPLE SESAME NOODLES

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!