Best 3 Chilled Noodles With Tahini Dressing Recipes

Tantalize your taste buds with a culinary journey to the Far East, where flavors dance and noodles twirl in a symphony of culinary delight. Discover the art of chilled noodles adorned with a lusciously creamy tahini dressing, a harmonious blend of sesame, garlic, lemon, and herbs. Dive into a world of textures as smooth noodles intertwine with crunchy vegetables, creating a symphony of contrasting sensations.

This versatile dish takes on various forms, each with its unique charm. Indulge in the classic chilled noodle salad, where rice noodles bask in a refreshing tahini embrace, accompanied by crisp cucumbers, vibrant carrots, and a medley of herbs. Embark on a spicy adventure with Szechuan-inspired noodles, where heat and flavor collide in a tantalizing dance. For a touch of elegance, immerse yourself in the beauty of soba noodles, gracefully draped in a delicate tahini dressing, adorned with colorful vegetables and a sprinkling of sesame seeds.

As you explore the culinary tapestry of this dish, you'll encounter a symphony of flavors, textures, and aromas. Each recipe offers a distinct experience, from the refreshing simplicity of the classic chilled noodle salad to the fiery intensity of the Szechuan-inspired noodles. With every bite, you'll embark on a culinary voyage that will leave your taste buds clamoring for more. So, prepare your chopsticks, gather your ingredients, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

COLD NOODLES WITH CHILE OIL AND CITRUSY CABBAGE

Cold Noodles With Chile Oil and Citrusy Cabbage image

While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be hard to go wrong with any pairing. A salad of fresh herbs (cilantro, dill, mint, parsley) topped by a creamy tahini dressing is a good place to start. From there, feel free to include a mess of citrusy cabbage and whatever blanched, roasted or raw vegetables you may have on hand for texture. While these suggestions are optional (it doesn't have to be vegetarian: shredded rotisserie chicken or last night's pork chop would also be welcome), seek out saucy, herby, crunchy, tangy and spicy ingredients to liven up an already lively bowl of noodles.

Provided by Alison Roman

Categories dinner, weekday, noodles, main course

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 28

Ingredients

1/2 cup canola or grapeseed oil
1 tablespoon fennel seed
1 tablespoon red-pepper flakes
2 garlic cloves, very finely chopped
1 tablespoon Sichuan peppercorns (optional)
1 star anise (optional)
1 pound udon, soba or rice noodles, or spaghetti
2 tablespoons rice wine vinegar, or fresh lemon or lime juice
Kosher salt and ground pepper
1/2 head red cabbage, very thinly sliced
Kosher salt and ground pepper
1/4 cup fresh lemon and-or lime juice
1 tablespoon finely grated lemon and-or lime zest
2 tablespoons olive oil
1/3 cup tahini
1 garlic clove, finely grated
2 tablespoons fresh lemon or lime juice
1 tablespoon sesame oil
1 cup parsley and-or cilantro, tender leaves and stems, very finely chopped
Kosher salt and ground pepper
1 bunch scallions, very thinly sliced
1/4 cup olive oil
2 tablespoons fresh lemon or lime juice
1 tablespoon finely grated lemon or lime zest
1 tablespoon soy sauce
Kosher salt and ground pepper
More spicy things: Jarred pickled chiles, pickled jalapeños, Calabrian chiles - anything of the sort that will (lightly) set your mouth on fire are welcomed here.
Toasted seeds or nuts: Toast sesame seeds, chopped peanuts or almonds in a dry skillet until golden brown and toss with a little oil and salt; sprinkle over everything.

Steps:

Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.

CHILLED NOODLES WITH TAHINI DRESSING

Chilled Noodles with Tahini Dressing image

This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.

Provided by Eileen Lee

Categories Vegetarian Side Dishes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound dry vermicelli pasta
3 tablespoons tahini
½ cup olive oil
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon water
2 cloves garlic, minced
¼ teaspoon white sugar
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried chives

Steps:

Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 20.2 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 141.2 mg, Sugar 0.3 g

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Cold Rice Noodles With Grilled Chicken and Peanut Sauce image

Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.

Provided by David Tanis

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 32

Ingredients

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles
2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 1-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch cayenne
6 boneless skinless chicken thighs, about 1 1/4 pounds
4 large garlic cloves, halved
1 1-inch chunk ginger, peeled and sliced
1 4-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

Steps:

Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have tahini, you can substitute another nut or seed butter, such as almond butter or sunflower seed butter.
If you want a spicier dressing, add a pinch of red pepper flakes or chili powder to taste.
Garnish the noodles with fresh herbs, such as cilantro, basil, or mint, for extra flavor and color.
Serve the noodles immediately or chill them for later.

Conclusion:

Chilled noodles with tahini dressing is a refreshing and flavorful summer dish that is easy to make and can be customized to your liking. With its combination of textures and flavors, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try.