Best Spicy Noodles With Sesame Dressing Recipes

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

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 SESAME NOODLES (MA JIANG MIAN)

Steps:

• First, Whisk the Flour and Salt together in a large bowl. Add the Oil to the center of the bowl, and use chopsticks to mix well.
• Slowly add the water to the Flour mixture a little at a time, using the chopsticks to mix everything together. Once you can no longer mix the dough with the chopsticks, use your hands to knead the dough and form a ball. It may look slightly lumpy, but that's okay!
• Return the dough ball to the bowl and cover with a damp tea towel; let rest for 20 minutes. The dough will not rise, but will become more elastic and easier to work with.
• Divide the dough into 2-4 portions, to make it easier to work with. Flour your surface and use a rolling pin to roll the dough into a thin sheet (about 1 cm or ⅓" thick). Dust the sheet with more flour, flip it, then dust it again.
• Re-flour your surface (notice a theme here?), then fold the dough sheet into 3-4 layers. Cut the dough into thin strips (~1/3″) to create noodles, unfolding the dough to reveal the noodle. Let the noodles rest for another 15 minutes before gently "pulling" the noodles (by holding the ends and "bouncing" them on your floured surface) to stretch them out. This step is optional, but fun!
• Dust the noodles with even more flour to prevent sticking, then bring a large pot of water to a boil. Cook the noodles for 3-5 minutes, until tender. You may have to do this in batches, depending on how large your pot is. Serve the noodles immediately - they're best when hot!
• Add all of the ingredients except for the hot water to a medium bowl and mix well. Slowly whisk the Hot Water into the sauce, then taste and add any extra ingredients according to your personal preference. Refrigerate any Sauce leftovers for up to one week.
• Cook your desired Noodles according to the package instructions, if you are not making them from scratch.
• Add the Noodles to a bowl, then toss them with the Sesame Sauce. Top with Cucumber, Green Onion, Cilantro, Toasted Sesame Seeds, Chopped Peanuts, and a hefty drizzle of Chili Oil to finish things off! Serve warm and enjoy.

SPICY SESAME DRESSING

Steps:

• In a food processor fitted with the metal blade, or in a blender, finely chop the garlic and ginger.
• Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste.
• Refrigerated, in a covered container, the dressing will keep for up to a week.

VEGGIE NOODLES WITH SESAME DRESSING

Steps:

• First make the dressing. Mix the tahini with 2 tbsp water, then stir in the soy sauce, rice vinegar and sugar. Set aside.
• Cook the noodles following pack instructions, then drain and rinse well under cold water. Divide the noodles between 2 bowls and top with the sugar snaps, red pepper and cucumber. Just before serving, pour over the dressing and sprinkle with the toasted sesame seeds.

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.