Best 20 Cold Sesame Noodles Recipes

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Indulge in the tantalizing flavors of Asian cuisine with our enticing collection of cold sesame noodle recipes. These refreshing dishes, originating from various regions, offer a symphony of textures and flavors that will delight your palate. From the classic Chinese sesame noodles, with their nutty sauce and al dente noodles, to the vibrant Thai sesame noodles, featuring a spicy peanut sauce and crunchy vegetables, our recipes showcase the diversity and versatility of this beloved dish. Embark on a culinary journey as you explore these delectable offerings, perfect for a light meal or as a side dish to complement your favorite Asian entrees.

Let's cook with our recipes!

COLD SESAME NOODLES



Cold Sesame Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

Steps:

  • Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
  • In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

COLD SESAME NOODLES



Cold Sesame Noodles image

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

12 ounces uncooked linguine
1/3 cup creamy peanut butter
1/4 cup canola oil
3 tablespoons water
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 teaspoon ground ginger
3 to 4 garlic cloves, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 cup julienned carrots
8 green onions, thinly sliced
Peanuts or sesame seeds, optional

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 PEANUT-SESAME NOODLES



Cold Peanut-Sesame Noodles image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

Kosher salt
12 ounces flat Chinese egg noodles
3/4 cup strong brewed green tea
1/3 cup natural peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons packed light brown sugar
1/4 cup roasted peanut oil
2 tablespoons toasted sesame seeds, plus more for topping
1 teaspoon chili-garlic sauce
1 teaspoon toasted sesame oil
1 1-inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
Chopped fresh cilantro and peanuts, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
  • Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
  • Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

COLD SESAME NOODLES WITH CRUNCHY VEGETABLES



Cold Sesame Noodles With Crunchy Vegetables image

The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.

Provided by Mark Bittman

Categories     easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Salt
4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
12 ounces fresh Chinese egg noodles or long pasta like linguine
2 tablespoons dark sesame oil
1/2 cup tahini, peanut butter or a combination
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced fresh ginger (optional)
1 tablespoon rice or white wine or other vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more to taste

Steps:

  • Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
  • Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
  • Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
  • When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 686 milligrams, Sugar 14 grams, TransFat 0 grams

COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS



Cold Noodles With Sesame Sauce, Chicken And Cucumbers image

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

Salt
1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast
1 pound cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 tablespoons dark sesame oil
1/2 cup sesame paste (tahini) or peanut butter
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced ginger, optional
1 tablespoon rice or wine vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more
At least 1/2 cup minced scallions for garnish

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 CHINESE NOODLES IN PEANUT-SESAME SAUCE



Cold Chinese Noodles in Peanut-Sesame Sauce image

Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.

Provided by Elmotoo

Categories     Spaghetti

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

6 tablespoons peanut butter
1/4 cup water
3 tablespoons light soy sauce
6 tablespoons dark soy sauce
6 tablespoons tahini (sesame paste)
1/2 cup dark sesame oil
2 tablespoons sherry wine
4 teaspoons rice wine vinegar
1/4 cup honey
4 medium garlic cloves, minced
2 teaspoons minced fresh ginger
1 -2 tablespoon hot pepper oil (see instructions below)
1/2 cup hot water
1 lb chinese noodles (or any spaghetti or fettucini-type pasta)
2 tablespoons dark sesame oil
1 carrot, peeled (optional)
1/2 medium firm cucumber, peeled, seeded, and julienned (optional)
1/2 cup roasted peanuts, coarsely chopped (optional)
2 green onions, thinly sliced (optional)

Steps:

  • Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
  • FOR DRESSING:
  • Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
  • For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
  • Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
  • * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
  • will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
  • If you want to make your own oil:
  • 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
  • Lasts indefinitely.

COLD SESAME NOODLES WITH SHREDDED CHICKEN



Cold Sesame Noodles With Shredded Chicken image

So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.

Provided by Zoesmama

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup toasted sesame seeds
1/4 cup creamy peanut butter (Jif recommended)
2 medium garlic cloves, minced
fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (like Tabasco)
2 tablespoons light brown sugar
hot water
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons salt, divided
1 lb fresh Chinese noodles or 1 lb spaghetti
2 tablespoons sesame oil
4 scallions or 4 green onions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
crushed red pepper flakes (optional)

Steps:

  • First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
  • Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
  • If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
  • In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
  • Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
  • Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
  • Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
  • Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
  • In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER



Cold Chinese-Style Sesame Noodles with Cucumber image

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

2 tablespoons dark (Asian) sesame oil
1 tablespoon soy sauce
1 tablespoon white-wine vinegar or rice vinegar (not seasoned)
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon dried hot red pepper flakes
6 ounces capellini
1/2 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices (about 1 cup)
1 scallion, minced, or 1 tablespoon minced fresh coriander
1 1/2 teaspoons sesame seeds, toasted lightly and cooled

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.

COLD SESAME NOODLES



Cold Sesame Noodles image

Categories     Pasta     Side     Picnic     Quick & Easy     Back to School     Lunch     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

3 tablespoons soy sauce
2 tablespoons rice vinegar or white-wine vinegar
1/2 teaspoon dried hot red pepper flakes, or to taste
2 tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 tablespoon Oriental sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup chicken broth
1 pound linguine or lo mein noodles
chopped scallion and cucumber strips for garnish

Steps:

  • In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.

COLD SESAME NOODLES



Cold Sesame Noodles image

One of my favorites! These sesame noodles taste best cold.

Provided by pizzaface

Time 3h30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package spaghetti
¼ cup sesame seeds
¼ cup tamari
¼ cup sesame oil
2 ½ tablespoons balsamic vinegar
2 tablespoons sucanat
¼ teaspoon chili paste
¼ cup chopped green onions

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
  • Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
  • Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 47.4 g, Fat 9.9 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1.4 g, Sodium 505.5 mg, Sugar 5.5 g

EASY COLD SESAME NOODLES



Easy Cold Sesame Noodles image

This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 11

1 pound spaghetti
8 ounces snow peas, slivered lengthwise
1 red bell pepper, cut into long, thin strips
1/2 cup smooth peanut butter
2 cloves garlic
1 jalapeno pepper (seeds removed, if desired)
1/4 cup soy sauce
1/4 cup rice vinegar
1/3 cup warm water
2 tablespoons toasted sesame oil
1/4 teaspoon salt

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
  • In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.

COLD SESAME NOODLES



Cold Sesame Noodles image

Make and share this Cold Sesame Noodles recipe from Food.com.

Provided by KelBel

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot pepper flakes
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon toasted sesame oil
1 teaspoon grated gingerroot
1/2 cup chicken broth
1 lb linguine
chopped scallion
cucumber
sesame seeds (to garnish)

Steps:

  • In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
  • Cook linguine in salted water until al dente. Drain and rinse with cool water.
  • Mix linguine and sauce mixture in bowl.
  • Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.

HOT AND COLD SESAME NOODLES



Hot and Cold Sesame Noodles image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds

Steps:

  • Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
  • In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

COLD SESAME NOODLES WITH BROCCOLI AND KALE



Cold Sesame Noodles with Broccoli and Kale image

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Categories     Bon Appétit     Noodle     Sesame     Broccoli     Chile Pepper     Green Onion/Scallion     Ginger     Kale     Vegetarian     Vegan     Mint     Dinner     Quick and Healthy     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

1 large head of broccoli, cut into large florets with some stalk attached
2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
1 1/2 teaspoons sambal oelek
1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
3/4 cup vegetable oil, divided
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
3 scallions, green parts only, thinly sliced, plus more for serving
1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
4 cups chopped Tuscan kale leaves
2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried
Torn mint leaves and toasted sesame seeds (for serving)

Steps:

  • Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20-25 minutes.
  • Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
  • Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

SESAME COLD NOODLES



Sesame Cold Noodles image

I love this cold, sometimes I heat it up in the microwave. A great dish that fits in as a side dish as well as a main course.

Provided by Miss Erin C.

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces chinese egg noodles
2 tablespoons sesame oil
1/2 cup tahini or 1/2 cup natural-style peanut butter
1 tablespoon sugar
1/4 cup soy sauce
1 tablespoon rice wine vinegar
Frank's red hot sauce
1/2 cup minced fresh scallions

Steps:

  • Cook the noodles in boiling salted water until they are tender but not mushy.
  • drain and rinse in cold water, toss with 1 Tbls of the oil.
  • Beat together the tahini, sugar, soy sauce, vinegar and remaining oil.
  • Add a dash of hot sauce, taste and season as necessary.
  • Thin the sauce with hot water until it is the consistency of heavy cream.
  • Toss the noodles with the sauce, garnish with scallions and serve.

COLD SESAME EGG NOODLES



Cold Sesame Egg Noodles image

Provided by Corinne Trang

Categories     Vegetable     Vegetarian     Dinner     Chill     Noodle     Green Onion/Scallion     Pescatarian     Dairy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 pound fresh thin Chinese egg noodles, or 10 ounces fresh or dried ramen
1/4 cup rice vinegar
3 tablespoons sesame paste, almond butter, or peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon dark sesame oil
1 teaspoon or more chili-garlic sauce
2 scallions, trimmed and thinly sliced
6 springs fresh cilantro, stems trimmed

Steps:

  • Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
  • In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.

WEIGHT WATCHERS COLD SESAME NOODLES



Weight Watchers Cold Sesame Noodles image

Traditionally made with toasted sesame paste, this dish is also great prepared with reduced fat peanut butter. For best results, serve at room temperature soon after tossing the sauce with the noodles. 4 POINTS per serving (1/3 cup)

Provided by xpnsve

Categories     Asian

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

6 ounces chow mein noodles or 6 ounces spaghetti
1/3 cup reduced-fat creamy peanut butter
1/3 cup water
3 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons packed light brown sugar
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 scallions (chopped)

Steps:

  • Cook the noodle or spaghetti according to package directions; drain, rinse with cold water and set aside.
  • In a small sauce pan, combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, brown sugar, vinegar and oil. Bring to a boil over medium-high heat, stirring constantly, until well mixed.
  • Remove from the heat and cool about 10 minutes.
  • Toss the noodles with the sauce, sprinkle with scallions and serve.

Nutrition Facts : Calories 149, Fat 7.3, SaturatedFat 1.1, Cholesterol 0.1, Sodium 372.6, Carbohydrate 19.5, Fiber 1.1, Sugar 5.9, Protein 2.3

COLD SESAME NOODLES



Cold Sesame Noodles image

I first had these at a little lunch counter in the building that I worked in. They were very popular and my absolute favorite! The woman who owned the lunch counter also had a catering company and when I went to work for her during the holidays I asked for the recipe and she gave it to me! :) Now I can have them anytime and they are great to keep in the fridge for a quick something or to take to a barbecue or potluck. I promise they will be well received!

Provided by Little Bee

Categories     Spaghetti

Time 18m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons peanut butter
3 tablespoons warm water
1 tablespoon sesame oil
1 teaspoon ground fresh ginger
1 teaspoon chopped garlic
1 teaspoon honey or 1 teaspoon sugar
3 teaspoons soy sauce
1 lb linguine or 1 lb spaghetti, cooked al dente
2 -3 tablespoons chopped scallions
1 tablespoon toasted sesame seeds
1/3 cup carrot, grated into matchstick pieces, you can buy these pre-grated at the salad bar in the grocery store (optional)

Steps:

  • While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
  • When the pasta is cooked, drain, and mix with sauce.
  • Then add carrots and toss (I never leave the carrots out).
  • Chill for a few hours before serving.
  • They are best cold!
  • Garnish with scallions and sesame seeds just before serving.

Nutrition Facts : Calories 369.3, Fat 8.6, SaturatedFat 1.5, Sodium 209.8, Carbohydrate 60.4, Fiber 3.3, Sugar 3.8, Protein 12.7

COLD PEANUT SESAME NOODLES



Cold Peanut Sesame Noodles image

These noodles get better as they chill in the refrigerator. You can add shrimp, chicken, or any vegetables to make this dish your own. I love garlic so I add plenty of it to these noodles. Feel free reduce the amount of garlic.

Provided by Darell Bell

Categories     Pasta Sides

Time 25m

Number Of Ingredients 11

8 oz linguine pasta or sphaghetti
1/4 c peanut butter
1/4 c rice vinegar
1/3 c soy sauce, low sodium
1/4 c sesame oil
2 Tbsp brown sugar or honey
1 tsp siracha or chili paste
2 clove garlic (minced)
1 tsp ginger (fresh) or 1/2 tsp ginger powder
2 Tbsp white or black sesame seeds
1/4 c green onions

Steps:

  • 1. Boil pasta according to package directions and drain and rise with cold water.
  • 2. In a large bowl add the peanut butter and slowly add in the rice vinegar, soy sauce, sesame oil, brown sugar(or honey), and siracha (or chili sauce). Whisk until combined and smooth.
  • 3. Add the minced garlic cloves and ginger to the sauce. Mix well.
  • 4. Add the drained pasta to the sauce as well as the sesame seeds and green onions. Mix until the noodles are coated.
  • 5. Transfer the noodles to the refrigerator and allow the flavors to be absorbed in the noodles for at least an hour or overnight.

COLD SESAME NOODLES - TYLER FLORENCE



Cold Sesame Noodles - Tyler Florence image

Make and share this Cold Sesame Noodles - Tyler Florence recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces fresh Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
1 inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
chopped fresh cilantro leaves, for garnish
cucumber, julienned

Steps:

  • Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm, about 3 minutes. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
  • In the same pot, heat the peanut oil over medium low heat. addd green onions, ginger, garlic, and chile paste.
  • Cook, stirring, until vegetables are softened, only about a minute or so.
  • Then stir in brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar has dissolved and peanut butter is smooth. Toss noodles back into pan and coat with sauce.
  • Toss sesame seeds in a dry skillet over medium low heat until golden brown. Shake the pan constantly to keep them from burning. Put noodles in a serving bowl and garnish with sesame seeds, cilantro and cucmber strips. You can place the sauced noodles in the refrigerator and serve them cold; just garnish right before serving.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the noodles. They should be cooked al dente, or slightly firm to the bite.
  • Rinse the noodles with cold water after cooking. This will stop the cooking process and help them retain their texture.
  • Make the sauce ahead of time. This will give the flavors time to meld and develop.
  • Serve the noodles immediately. They're best when they're fresh.

Conclusion:

Cold sesame noodles are a refreshing and flavorful dish that is perfect for a summer meal. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try!

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