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 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 1h Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside. Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use. Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy (“al dente”), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.) Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside. Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside. Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Yield 4 servings. Number Of Ingredients 10 Steps:
Combine 2 tablespoons smooth peanut butter, 2 tablespoons, dark soy, 2 tablespoons chili oil, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, MSG, and 2 teaspoons sugar in a bowl. Boil 12 ounces oriental noodles. Drain. Add 2 tablespoons sesame oil, 2 tablespoons toasted sesame seeds, and the prepared sauce. Garnish with fresh coriander leaves.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Start cooking the udon noodles according to the package directions. In a bowl, whisk together the next 6 ingredients. When the noodles are done, drain and transfer to a large bowl; drizzle the sauce over the noodles; toss quickly. Sprinkle the sliced scallions over the top.
Time 25m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Sauce: In a small bowl combine soy sauce, oil, sugar and vinegar. In a large bowl, combine cucumbers, noodles and sauce. Stir. Transfer to a platter and sprinkle with scallions and sesame seeds. To give it more flavor you might stir in minced garlic and some chili sauce. Also play around with the amount of ingredients to you likings.
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.
More about “noodles with sesame sauce recipes”
Time 25m Number Of Ingredients 9 Steps:
In a large pot of boiling water, cook noodles according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil. Set aside. In a small bowl, combine lime juice, soy sauce, sesame oil, sugar, red pepper, and cilantro. Pour over noodles; season with salt and ground pepper. Toss, and serve.
