Best Sesame Peanut 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.

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

COLD PEANUT-SESAME NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
• Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
• Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Steps:

• Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING:
• Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
• For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
• Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
• * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
• will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
• If you want to make your own oil:
• 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Lasts indefinitely.

SESAME AND PEANUT NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
• For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
• For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

PEANUT SESAME NOODLES

Steps:

• Make dressing:
• Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

PEANUT BUTTER SESAME NOODLES

Steps:

• Mix the first 8 ingredients together in a nonreactive bowl and set aside.
• Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
• If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.

ASIAN CURRIED SESAME PEANUT BUTTER NOODLES WITH SHANGHAI TIPS

Steps:

• In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
• Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.

PEANUT BUTTER SESAME NOODLES (RACHAEL RAY)

Steps:

• In a medium microwaveable bowl, heat the peanut butter in the microwave oven until melted, about 15-20 seconds (or heat peanut butter over low heat on stove until mushy).
• Whisk honey and tamari into the peanut butter, then whisk in the sesame oil and the ginger.
• Toss the spaghetti with the sauce, and top with the sesame seeds, if you want to go really groovy with the noodles.
• If you want to bump up the crunch factor, add some shredded carrots, scallions, bean sprouts or other veggies.

PEANUT SESAME NOODLES

Steps:

• Make dressing:.
• Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

COLD PEANUT SESAME NOODLES

Steps:

• 1. Boil pasta according to package directions and drain and rise with cold water.
• 2. In a large bowl add the peanut butter and slowly add in the rice vinegar, soy sauce, sesame oil, brown sugar(or honey), and siracha (or chili sauce). Whisk until combined and smooth.
• 3. Add the minced garlic cloves and ginger to the sauce. Mix well.
• 4. Add the drained pasta to the sauce as well as the sesame seeds and green onions. Mix until the noodles are coated.
• 5. Transfer the noodles to the refrigerator and allow the flavors to be absorbed in the noodles for at least an hour or overnight.

GLASS NOODLES WITH PEANUT-SESAME SAUCE

Steps:

• Soak cellophane noodles according to package directions, then chill.
• Mix sauce ingredients, thinning with hot water or chicken broth last, toss with noodles, and present on a platter.
• Choose from the list of garnishes, according to what you like or have on hand, and make your dish attractive!

GLUTEN-FREE SPICY SESAME-PEANUT NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices.
• Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes.
• Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth.
• Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat.
• Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary.
• Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.

SESAME PEANUT NOODLES

Steps:

• Whisk together all of the dressing ingredients in a bowl or jug.
• Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
• Pour over the dressing and mix thoroughly to coat everything well.
• Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.

SESAME NOODLES WITH PEANUT SAUCE

Steps:

• Directions: 1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden - about 10 minutes. 2. Remove from heat and reserve 1 tablespoon sesame seeds in a small bowl. 3. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. 4. With machine running, add hot water 1 tablespoon at a time until sauce has a thicker consistency. Set blender or food processor aside to sit. 5. Prepare spaghetti noodles - boil in a big pot of water (with a bit of salt) until al dente. Drain noodles. 6. Toss noodles with sesame oil until evenly coated. 7. Slowly add prepared sauce to noodles - if you like your noodles dry, use less. If you want them coated, add it all. 8. Add scallions, carrots, and a sprinkle of cilantro. Serve warm. *if noodles become dry the next day, add in a T of hot water and they'll freshen right up.

TED ALLEN'S SESAME PEANUT NOODLES

Steps:

• Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn a light golden brown, about 4-5 minutes.
• Combine peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes in your food processor and puree Stir in half the toasted sesame seeds.
• Cut cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice cucumber halves crosswise about 1/4 inch thick and set aside.
• When the water comes to a boil, add noodles and cook until tender, about 4 to 5 minutes. Drain very well and add noodles to a bowl. Add mixture from food processor, cilantro, and black pepper, and toss to coat.
• Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter and sprinkle with scallions and the remaining sesame seeds. Serve warm or at room temperature.

SESAME NOODLES WITH PEANUT SAUCE II

Steps:

• Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at a time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or work bowl aside. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.

PEANUT SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
• Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!