COLD SNEAKY SESAME NOODLES RECIPE - (4.3/5)

Cold Sneaky Sesame Noodles Recipe - (4.3/5) image

Provided by á-10847

Number Of Ingredients 13

Ingredients

1 tablespoon brown sugar
4 teaspoons toasted sesame oil
3 tablespoons low-sodium soy sauce
1/4 cup tahini (sesame paste), well-stirred
1 cup Sneaky Chef White Purée*
1/4 cup rice wine vinegar or cider vinegar
3 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
1 pound Asian noodles, freshly cooked
Sliced green onions, for garnish
Cucumber slices, for garnish
Sesame seeds, for garnish
TIP: Pick up some extra Chinese takeout white boxes for extra fun in the lunchbox! If you wanted to make this a two-pronged meal, double the recipe and serve it for dinner, then have the kids take the leftovers for school lunch the next day.

Steps:

In a medium-sized bowl, whisk together the brown sugar, sesame oil, soy sauce, tahini, White Purée, vinegar, and garlic. Add red pepper flakes gradually to taste. Put the pasta in a large serving bowl. Spoon the sauce over the pasta, tossing to coat the pasta evenly. Garnish with sliced green onions, cucumber, and sesame seeds, if using. Refrigerate until cool, or feel free to serve it warm. Sneaky Chef White Purée Recipe: INGREDIENTS 2 cups cauliflower, fresh or frozen 2 small to medium zucchini, peeled and coarsely chopped 1-2 tablespoon water DIRECTIONS: To prepare White Purée on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until very tender. Drain. To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes (frozen florets take only 1 to 2 minutes), or until very tender. Drain. Meanwhile, place the raw peeled zucchini in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and purée on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth purée, but the less water, the better. This recipe makes about 2 cups of purée; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers. (Serves 16)