Spicy Sesame Carrot Noodles Recipes

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SPICY SESAME NOODLES



Spicy Sesame Noodles image

This is a sweet, hot and crunchy dish that can be served as a side or as the main course. Add the chopped veggies right before serving to insure a nice fresh affect. You can use any long noodles that suit you: spaghetti, fettucini, thin spaghetti, angel hair, etc. It is hearty, sweet and satisfying. Be SURE to use all natural peanut butter and not a store bought brand. This dish is served room temperature or cold. Great for summer.

Provided by SassiKatt Chef

Categories     Asian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup sesame oil
3 tablespoons tamari or 3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 minced garlic clove
1/4 cup fresh ground peanut butter
1/4 cup vegetable oil
1 pinch cayenne (or more to taste, A MUST)
1 lb spaghetti
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/3 cup chopped scallion

Steps:

  • Blend or toss all the ingredients listed above the pasta.
  • Cook noodles to al dente and once cooled, toss with sauce.
  • Right before serving, toss in chopped veggies.

Nutrition Facts : Calories 521.1, Fat 24.8, SaturatedFat 3.8, Sodium 563.5, Carbohydrate 61.6, Fiber 3.9, Sugar 3.6, Protein 13.9

CARROT NOODLES WITH SPICY PEANUT DRESSING



Carrot Noodles with Spicy Peanut Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

  • Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
  • Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
  • Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD



Spicy Sesame Noodle, Green Bean, and Carrot Salad image

Categories     Salad     Pasta     Vegetable     Appetizer     Side     Green Bean     Carrot     Summer     Chill     Vegan     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/4 cup fresh lime juice
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons (packed) dark brown sugar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 tablespoon grated orange peel
2 small serrano chilies, stemmed, thinly sliced into rounds
9 ounces green beans, trimmed, cut diagonally into 1/2-inch pieces
1 9-ounce package fresh linguine
2 cups shredded peeled carrots
1 cup thinly sliced green onions

Steps:

  • Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
  • Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
  • Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

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