Best Sesame Noodles With Veggies Recipes

SESAME NOODLES WITH VEGGIES

Sesame Noodles with Veggies image

Provided by Tia Mowry

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 ounces snow peas
1 cup shredded carrots
1 pound spaghetti
2 tablespoons toasted sesame oil
1/4 cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
2 teaspoons chile-garlic paste
1 teaspoon minced ginger
2 cloves garlic, minced
Juice of 1/2 lime
1/2 cup chopped fresh cilantro
1/2 cup roasted salted peanuts, chopped
3 tablespoons black sesame seeds
4 green onions, chopped

Steps:

Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside.
In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil.
Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, chile-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended.
Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature.

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