Best 14 Peanut Sesame Noodles Recipes

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

COLD PEANUT-SESAME NOODLES

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.

SESAME AND PEANUT NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
• For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
• For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

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.

PEANUT SESAME NOODLES

Steps:

• Make dressing:
• Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

PEANUT BUTTER SESAME NOODLES

Steps:

• Mix the first 8 ingredients together in a nonreactive bowl and set aside.
• Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
• If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.

ASIAN CURRIED SESAME PEANUT BUTTER NOODLES WITH SHANGHAI TIPS

Steps:

• In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
• Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.

COLD PEANUT SESAME NOODLES

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.

SESAME PEANUT NOODLES

Steps:

• Whisk together all of the dressing ingredients in a bowl or jug.
• Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
• Pour over the dressing and mix thoroughly to coat everything well.
• Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.

PEANUT SESAME NOODLES

Steps:

• Make dressing:.
• Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

GLASS NOODLES WITH PEANUT-SESAME SAUCE

Steps:

• Soak cellophane noodles according to package directions, then chill.
• Mix sauce ingredients, thinning with hot water or chicken broth last, toss with noodles, and present on a platter.
• Choose from the list of garnishes, according to what you like or have on hand, and make your dish attractive!

SESAME NOODLES WITH PEANUT SAUCE

Steps:

• Directions: 1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden - about 10 minutes. 2. Remove from heat and reserve 1 tablespoon sesame seeds in a small bowl. 3. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. 4. With machine running, add hot water 1 tablespoon at a time until sauce has a thicker consistency. Set blender or food processor aside to sit. 5. Prepare spaghetti noodles - boil in a big pot of water (with a bit of salt) until al dente. Drain noodles. 6. Toss noodles with sesame oil until evenly coated. 7. Slowly add prepared sauce to noodles - if you like your noodles dry, use less. If you want them coated, add it all. 8. Add scallions, carrots, and a sprinkle of cilantro. Serve warm. *if noodles become dry the next day, add in a T of hot water and they'll freshen right up.

TED ALLEN'S SESAME PEANUT NOODLES

Steps:

• Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn a light golden brown, about 4-5 minutes.
• Combine peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes in your food processor and puree Stir in half the toasted sesame seeds.
• Cut cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice cucumber halves crosswise about 1/4 inch thick and set aside.
• When the water comes to a boil, add noodles and cook until tender, about 4 to 5 minutes. Drain very well and add noodles to a bowl. Add mixture from food processor, cilantro, and black pepper, and toss to coat.
• Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter and sprinkle with scallions and the remaining sesame seeds. Serve warm or at room temperature.