Best Cold Peanut Sesame Noodles Recipes

Cold Sesame Noodles with Spicy Peanut Sauce image

Provided by KBANDE

Time 55m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package linguine pasta
¼ cup peanut butter
¼ cup sesame oil
3 tablespoons soy sauce
2 teaspoons white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon sesame seeds, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
Refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g

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 Chinese Noodles in Peanut-Sesame Sauce image

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 Peanut Sesame Noodles image

Provided by Darell Bell

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.