Best Veggie Noodles With Sesame Dressing Recipes

Sesame Noodles with Veggies image

Provided by Tia Mowry

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

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.

Vegetable Noodle Salad With Sesame Vinaigrette image

Provided by Kay Chun

Time 20m

Yield 4 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

Bring a pot of water to a boil, and season generously with salt.
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

Veggie-Loaded Sesame Almond Butter Noodles image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 13

1/2 pound whole wheat spaghetti pasta
1 medium cucumber (peeled, quartered and sliced)
2 medium carrots (peeled and diced)
1 large red (yellow, or orange bell pepper, diced)
1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
1/2 cup chopped roasted almonds or sliced almonds
2 tablespoons toasted sesame seeds*
1/2 cup almond butter
1/3 cup toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup Tamari or soy sauce
2 teaspoons peeled and grated fresh ginger root
1 medium garlic clove (finely minced minced)

Steps:

Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions to the bowl too (reserve a few for garnishing).
Make the dressing: Add all of the Sesame Almond Butter Dressing ingredients to a small bowl and whisk briskly until blended. If the dressing seems thin, add a little more almond butter. If too thick, you can thin it out with a bit of water. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss until well-combined.
Top with roasted almonds, toasted sesame seeds, and remaining scallions. Serve immediately or chill to eat later. Keeps well in a sealed container in the refrigerator for about 3 days.