Best Cold Sesame Noodle Salad Recipes

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COLD SESAME NOODLE SALAD



Cold Sesame Noodle Salad image

Make and share this Cold Sesame Noodle Salad recipe from Food.com.

Provided by Battle in Seattle

Categories     Asian

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces soba noodles (can substitute spaghetti)
1/4 cup dark sesame oil, plus
1 teaspoon dark sesame oil
1/2 cup soy sauce
1/4 cup sugar
1/4 cup tahini
2 tablespoons rice wine vinegar
cayenne pepper (to taste)
1 bunch green onion, sliced thin (greens & whites)
1/2 cup toasted sesame seeds

Steps:

  • In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
  • In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
  • In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
  • To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

Nutrition Facts : Calories 420.9, Fat 18.4, SaturatedFat 2.6, Sodium 1466.5, Carbohydrate 56.6, Fiber 3.3, Sugar 6.9, Protein 14.2

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING



Cold Soba Noodle Salad with Creamy Sesame Dressing image

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Steps:

  • Bring a large pot of water to a boil.
  • Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
  • Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
  • Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
  • Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
  • Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

HOT AND COLD THAI SESAME NOODLE SALAD



Hot and Cold Thai Sesame Noodle Salad image

Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time.

Provided by Dragonfly AZ

Categories     Spaghetti

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces spaghetti, uncooked
1/4 cup soy sauce
1/4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften
2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil (adjust to taste)
2 tablespoons hot sauce (can adjust to taste)
2 cups coleslaw mix, shredded
1 cup bean sprouts, any variety
1 red bell pepper, julienned
3 scallions, chopped
2 tablespoons sesame seeds

Steps:

  • Cook pasta to al dente, 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. Adjust to taste.
  • Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
  • Tastes best if allowed to chill first.

Nutrition Facts : Calories 404.6, Fat 14.9, SaturatedFat 2.7, Sodium 1281, Carbohydrate 54.2, Fiber 5.8, Sugar 7.2, Protein 15.9

COLD SESAME NOODLE SALAD



Cold Sesame Noodle Salad image

Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, and toasted sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

One 12-ounce package Udon noodles or linguine
2 large cloves garlic, minced
2 tablespoons dark sesame oil
1/4 cup soy sauce
1/4 cup rice-wine vinegar
1/2 cup peanut butter
1 tablespoon chili paste (optional)
2 scallions, thinly sliced, plus more for garnish
2 tablespoons sesame seeds, toasted, plus more for garnish
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 teaspoon coarse salt
1 tablespoon grated ginger
Fresh bean sprouts (optional)
Enoki mushrooms (optional)

Steps:

  • Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
  • Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
  • Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.

HOT AND COLD THAI SESAME NOODLE SALAD



Hot and Cold Thai Sesame Noodle Salad image

How to make Hot and Cold Thai Sesame Noodle Salad

Provided by @MakeItYours

Number Of Ingredients 11

8 ounces spaghetti, uncooked
1/4 cup soy sauce
1/4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften
2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil (adjust to taste)
2 tablespoons hot sauce (can adjust to taste)
2 cups coleslaw mix, shredded
1 cup bean sprouts, any variety
1 red bell pepper, julienned
3 scallions, chopped
2 tablespoons sesame seeds

Steps:

  • Cook pasta to al dente, 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. Adjust to taste.
  • Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
  • Tastes best if allowed to chill first.

COLD SESAME NOODLE SALAD



Cold Sesame Noodle Salad image

This recipe was in my Inbox one morning, and it's become one of my favorite dishes. It's supposed to be a side dish, but it's very good for indulging late at night on your own when you feel like a midnight nosh.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup sesame seeds
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons mirin (rice wine)
2 teaspoons rice vinegar
1 teaspoon salt
8 ounces soba noodles
3 medium radishes, cut into 1/8 inch rounds and then into 1/8 inch strips
2 medium scallions, trimmed and sliced thin on bias
1/2 cup bean sprouts

Steps:

  • Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes.
  • Set 1 tablespoon seeds aside.
  • Place the remaining seeds in the jar of a blender.
  • Add the oil and process on low speed for 10 seconds.
  • Scrape down the sides of the blender and process for another 10 seconds.
  • Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
  • Set the dressing aside.
  • Bring 3 quarts of water to a boil in a medium pot.
  • Add the salt and soba noodles and boil until al dente, about 4 minutes.
  • Drain the noodles in a colander and return them to the cooking pot.
  • Add cold water to the pot, swishing the noodles around to wash away the starch.
  • Drain well.
  • Transfer the noodles to a large mixing bowl and toss with the dressing.
  • Let stand 5 minutes.
  • Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
  • Serve immediately.

Nutrition Facts : Calories 212.7, Fat 7.8, SaturatedFat 1.1, Sodium 1057.2, Carbohydrate 31.4, Fiber 1.1, Sugar 0.7, Protein 7.5

COLD SESAME CARROT NOODLE SALAD



COLD SESAME CARROT NOODLE SALAD image

Yield 4 servings

Number Of Ingredients 12

2 large carrots, peeled and cut into strips with a Julienne peeler
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
2 1/2 tablespoons tahini paste
1 tablespoon soy sauce
2 green onions, finely chopped
1 tablespoon rice vinegar
1 teaspoon chili paste or sriracha
1 tablespoon sugar
1 tablespoon sesame seeds
1 green onion, chopped

Steps:

  • Prepare carrots and place in a large bowl. Heat a tablespoon of sesame oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds, turn off the heat. Add the tahini, soy sauce, green onions, rice vinegar, chili paste, and sugar. Add 1-2 tablespoons of water and whisk until the mixture is smooth. Pour the sauce over the carrots and toss. Sprinkle the sesame seeds and more scallions on top. Chill in the fridge for 1 to 2 hours before serving.

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