Best Cold Sesame Noodles With Broccoli And Kale Recipes

SESAME NOODLES

Sesame Noodles image

This easy sesame noodle recipe comes together in about 20 minutes and is delicious served warm or cold as is or with extra veggies or protein.

Provided by Deryn Macey

Categories Main Dish

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

9 oz. dry noodles such as spaghetti or fettucini (250 g)
1/2 tsp sesame oil
4 cups broccoli florets, lightly steamed (284 g)
2 tbsp soy sauce or gluten-free tamari (30 ml)
3 tbsp vegetable broth (45 ml)
2 tbsp hot water (30 ml)
2 tablespoons sesame oil (30 ml)
2 tablespoons rice vinegar (30 ml)
2 tablespoons mirin sauce (30)
3 cloves garlic, minced (12 g)
1 tablespoon peeled and minced fresh ginger (12 g)
2 tsp chili garlic paste such as Sambal or Sriracha, optional, for spice
chopped scallions
sesame seeds

Steps:

Bring a pot of water to a boil and cook the noodles according to package instructions.
While the noodles are cooking, steam the broccoli for 2-3 minutes until tender but crisp.
Drain and rinse the noodles once cooked and toss with 1/2 tsp sesame oil
Add all of the sauce ingredients to a bowl or container and mix or shake until fully combined
Add the sauce to a large skillet or wok and simmer for 2-3 minutes over medium-high heat, string often until it starts to thicken. Alternativetly, for a cold noodle dish, toss the sauce with the noodles and broccoli and serve.
Once the sauce has thickened slightly, stir in the noodles and steamed broccoli.
Mix well and cook for another 1-2 minutes until the noodles are heated through and coated in the sauce.
Serve topped with chopped scallions and sesame seeds.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 330 calories, Fat 8 g, Carbohydrate 59 g, Fiber 4 g, Protein 4 g

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

Ingredients

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.

COLD SESAME NOODLES

Cold Sesame Noodles image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield about 4 to 6 side dish serving

Number Of Ingredients 9

Ingredients

8 ounces Chinese egg noodles
2 tablespoons rice wine vinegar
2 tablespoons toasted Asian sesame oil
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon peeled, grated fresh ginger
1/4 teaspoon kosher salt
2 scallions, thinly slice on the diagonal
1/4 teaspoon crushed red pepper (optional)

Steps:

Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl.
In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold 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

Ingredients

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.

COLD SESAME NOODLES

Cold Sesame Noodles image

This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 11

Ingredients

1 pound Chinese egg noodles, spaghetti, or linguine
1/2 teaspoon toasted sesame oil
6 tablespoons sesame paste (tahini) or peanut butter
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced
1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
Chinese chili oil (optional)

Steps:

Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.