Best Cold Sesame Noodles With Crunchy Vegetables Recipes

COLD SESAME NOODLES

Cold Sesame Noodles image

These cold sesame noodles are quick and easy to make, especially if you store a batch of sauce in a jar in your refrigerator. Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!

Provided by Bill

Time 20m

Number Of Ingredients 18

Ingredients

8 oz. noodles ((250g))
1 scallion ((julienned))
½ cup carrots ((shredded))
½ cup cucumber
½ cup bean sprouts
cilantro
Toasted sesame seeds
Handful of crushed peanuts
2 tablespoons peanut butter
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon canola oil
1 teaspoon Chinese sesame paste
1 tablespoon soy sauce
2 cloves garlic ((minced))
1 tablespoon fresh orange juice
2 tablespoon rice wine vinegar ((or white vinegar))
3 tablespoons reserved cooking water from the noodles

Steps:

Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.

Nutrition Facts : Calories 673 kcal, Carbohydrate 88 g, Protein 24 g, Fat 27 g, SaturatedFat 3 g, Sodium 1185 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving

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

Ingredients

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