Best Cold Spicy Noodles Recipes

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

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.

SPICY COLD SOBA NOODLES

Steps:

• Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
• Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
• Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.

SPICY COLD SOBA NOODLES

Steps:

• Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
• Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
• Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

SPICY COLD SOBA NOODLES

Steps:

• Heat soy sauce until reduced by half.
• Turn to low and add molasses.
• Warm briefly and transfer to bowl.
• Add remaining ingredients except noodles.
• Add salt to taste.
• Boil noodles about 3 minutes.
• Drain and plunge in ice water.
• Drain and rinse.
• Combine with sauce and chill.

COLD SPICY NOODLES (LENG MIAN)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
• Rinse cooked spaghetti in cold water until totally cooled off; drain well.
• Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

COLD CHINESE NOODLES WITH SPICY SESAME SAUCE

Steps:

• The Sesame Paste: Pour half of the sesame seeds into a large non-stick skillet. Toast over med-high heat, shaking and tossing the seeds constantly until they are a golden brown color. (Do not over-brown or they will be bitter.) Pour the toasted seeds out onto a paper plate or a piece of parchment paper. Toast remaining seeds the same way. Pour the seeds into a food processor (a mini-processor works best). Process seeds until finely ground. Remove and stir in the sesame oil to make a paste the consistency of stiff peanut butter. The Sauce: Process the sesame paste in a blender along with the rice vinegar, soy sauce, sugar, honey, garlic, ginger, Chinese hot pepper oil, red pepper flakes, and salt. Blend until well-mixed and ginger is finely chopped. With blender running, slowly pour in the oil. The Noodles: Toss the noodles with cucumber strips and sauce. Refrigerate until chilled. Sprinkle with additional toasted sesame seeds and red pepper flakes just before serving. Serve chilled or at room temp.

CHICKEN AND COLD NOODLES WITH SPICY SAUCE

Steps:

• In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
• Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
• Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
• Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.
• Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.

COLD SPICY KIMCHI NOODLES

Steps:

• Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
• Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
• Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.

SPICY COLD SESAME NOODLES

Steps:

• Cook linguini, drain. Cool under cold water. Drain and toss with 2 tbls sesame oil. Chill. Stir together ingredients for sauce. Just before serving, pour over noodles and toss. Garnish with scallions, peanuts, and cilantro.

COLD AND SPICY SESAME NOODLES

Steps:

• Whisk soy, peanut butter, vinegar, optional hot sauce, and sesame oil.
• Add the spaghetti and toss to coat well.
• Sprinkle green onion and sesame seeds throughout and serve.

COLD SPICY NOODLES

Steps:

• Cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Rinse with cold water until cool. Toss in a large bowl with sesame oil. In a small bowl, stir together soy sauce, chile oil, bean sauce, ginger, garlic, and sugar. Pour over noodles, add green onions, and toss well.
• If taking on a picnic, transfer noodles to a container for transport. To assemble, put noodles in serving bowls and offer with desired toppings and chopsticks.

SPICY COLD NOODLES

Steps:

• Bring a large pot of water to a boil and add salt. When the water comes to a boil, cook the pasta until tender but not mushy. Drain, run under cold water, and drain again.
• Meanwhile, whisk together the soy sauce, vinegar, sesame oil, and chile paste in a large bowl. Add the noodles and all remaining ingredients except the scallion and cilantro to the bowl and toss well. Garnish and serve immediately or cover and refrigerate for up to a few hours before garnishing and serving.