Best Sesame Noodles With Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SESAME NOODLES



Sesame Noodles image

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Provided by scoopnana

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

Steps:

  • Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
  • Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g

30 MINUTE SAUCY GINGER SESAME NOODLES WITH CARAMELIZED MUSHROOMS



30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms image

Best for nights when you're craving Chinese, but want something a little healthier.

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 17

1/2 cup plus 2 tablespoons low sodium soy sauce or tamari
1/4 cup honey
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
3 tablespoons creamy peanut butter or tahini
1 tablespoon molasses or pomegranate molasses ((optional))
2 tablespoons fresh grated ginger
3 cloves garlic, grated
8 ounces Chinese style egg noodles or rice noodles
2 1/2 cups low sodium vegetable or chicken broth
2 cups fresh baby spinach, roughly chopped
2 tablespoons sesame or extra virgin olive oil
3 cups shiitake or cremini mushrooms, sliced
2 shallots, chopped
black pepper
2 tablespoons raw sesame seeds
2 green onions chopped, for serving

Steps:

  • 1. To make the sauce. Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl. 2. Cook the noodles according to package directions. Drain. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.3. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. Cook 4-5 minutes, until fragrant. Add 2 tablespoons soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the mushrooms are caramelized. Add the sesame seeds, cook 2 minutes. Spoon the mushrooms out of the skillet and onto a plate. 4. To the skillet, add the remaining soy sauce mixture and bring to a simmer over medium heat. Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. Remove from the heat. 5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the mushrooms over the noodles. Top with green onions and chili oil. Enjoy!

Nutrition Facts : Calories 338 kcal, ServingSize 1 serving

TAKEOUT-STYLE SESAME NOODLES



Takeout-Style Sesame Noodles image

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Provided by Sam Sifton

Categories     easy, quick, noodles, times classics, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts

Steps:

  • Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  • In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
  • Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams

SESAME NOODLES WITH MUSHROOMS



Sesame Noodles With Mushrooms image

This recipe appeared in the July 1, 2007 issue of the Denver Post.It's a spicy, garlicky dish and you can serve it cold or at room temperature, perfect for a potluck or a barbeque. Adding some steamed broccoli makes this more of a meal.

Provided by Leslie in Texas

Categories     Spaghetti

Time 34m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces fine egg noodles (spaghetti or vermicelli)
8 cups chicken broth or 8 cups vegetable broth
1/2 lb fresh mushrooms, sliced and slightly steamed
1/2 cup tahini (peanut butter may be substituted)
6 tablespoons water
4 teaspoons hot chili oil (or to taste)
6 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons sesame oil
2 tablespoons sesame oil
1/2 cup peanut oil or 1/2 cup vegetable oil
4 tablespoons garlic, finely minced

Steps:

  • Bring broth to boil and add noodles.
  • Cook, stirring occasionally, about 5-7 minutes, or until done.
  • Drain and rinse under cold water until chilled.
  • Drain thoroughly and place in a bowl.
  • Toss with 2 teaspoons of sesame oil and add mushrooms.
  • In another bowl stir water into tahini (or peanut butter) until smooth.
  • Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
  • Add sauce to the noodles and mushrooms and toss until well mixed.

Nutrition Facts : Calories 468.4, Fat 28.6, SaturatedFat 4.8, Cholesterol 36, Sodium 1539.8, Carbohydrate 38.5, Fiber 3.3, Sugar 2.2, Protein 16.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #pasta     #asian     #chinese     #pasta-rice-and-grains     #spaghetti

Related Topics