Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth. Cook linguine in salted water until al dente. Drain and rinse with cool water. Mix linguine and sauce mixture in bowl. Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.
Time 20m Yield 6 servings. Number Of Ingredients 13 Steps:
Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended., Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving., Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.
Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate. Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger. Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.
Time 3h30m Yield 8 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool. Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl. Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.
Yield 4 servings Number Of Ingredients 16 Steps:
Bring a pot of water to a boil. Prepare a bowl of ice water. Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside. In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
Time 10m Yield 4 servings Number Of Ingredients 12 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.
Time 20m Yield 4 servings Number Of Ingredients 11 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.
Time 20m Number Of Ingredients 18 Steps:
Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain. Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber. Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain. In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.
Time 25m Yield 4 servings Number Of Ingredients 15 Steps:
Cook the 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 the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together. Chill. In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
Time 45m Yield 4 servings Number Of Ingredients 15 Steps:
Cook the 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 cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together. In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.
Time 18m Yield 6 serving(s) Number Of Ingredients 11 Steps:
While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend). When the pasta is cooked, drain, and mix with sauce. Then add carrots and toss (I never leave the carrots out). Chill for a few hours before serving. They are best cold! Garnish with scallions and sesame seeds just before serving.
Time 55m Yield 6 Number Of Ingredients 9 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.
Yield Serves 4 to 6 Number Of Ingredients 10 Steps:
In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.
Time 20m Number Of Ingredients 11 Steps:
In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper. In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.
