Traditional recipes

Cold Sesame Noodles 66

Cold Sesame Noodles 66

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  • 1/2 cup black Chinese vinegar or balsamic vinegar
  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry
  • 1 cup (packed) fresh cilantro leaves
  • 1/2 cinnamon stick, broken into pieces
  • 1/2 tablespoon coriander seeds
  • 1/2 red Thai chile or red jalapeño chile

Noodles and garnishes

  • 4 coils bean thread noodles (saifun)*, from two 5- to 6-ounce packages
  • Peanut-Sesame Sauce (click for recipe)
  • 1 large Fuji apple, quartered, cored, cut into matchstick-size strips
  • 1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips
  • 1/3 cup chopped crystallized ginger
  • Thin apple slices, roasted salted peanuts, toasted sesame seeds

Recipe Preparation


  • Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. DO AHEAD Can be made 1 day ahead. Chill. Bring to room temperature before using.

Noodles and garnishes

  • Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. DO AHEAD Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.

  • Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.

Recipe by Jean Georges Vongerichten,Photos by Pornchai MittongtareReviews Section

Cold Sesame Noodles with Spicy Peanut Sauce

Published: Jun 16, 2017 · Modified: Jun 5, 2020 · By Eddie D'Costa · About 3 minutes to read this article.

Our version of the traditional Sichuan dish combines egg noodles with a spicy Thai peanut sauce. Like the original, the sauce should be fiery and not cloying. And because toasted sesame paste isn't the easiest ingredient to find, the spicy Thai peanut sauce does the egg noodles proper justice. So consider our Cold Sesame Noodles a true Asian hybrid.

Sesame oil is easier to find, so combined with peanut butter and coconut milk, the blend gives the overall dish a unique, earthy flavor that plays well with herbaceous cilantro and cucumber.

As for the egg noodle itself, don't expect pasta. The noodle should be firmer, thicker and denser than its traditional Italian counterpart. The peanut sauce coats the noodles better, and density means the noodles won't turn into mush.

Ingredients needed for Peanut Sesame Noodles with Vegetables:

For the salad:

  • Spaghetti – I used regular spaghetti noodles for this recipe, but you could use some Asian noodles like ramen, udon, soba, or rice noodles too.
  • Zucchini – I used just one medium zucchini and spiralized it using a larger setting. You could also just slice it thinly.
  • Carrots – I took two carrots and used my potato peeler to peel them. Really easy!
  • Edamame – Just use the frozen shelled edamame here. They add SO much flavor!
  • Green Onions – One bunch will do nicely.
  • Peanuts – Chop up a handful of peanuts and sprinkle them on top before serving.

For the dressing:

  • Sesame Oil – An oil derived from sesame seeds, and very popular in Asian cuisine. It has a distinctive nutty aroma and taste, and should NOT be skipped in this recipe.
  • Tahini – A condiment made from toasted ground hulled sesame, used in many Mediterranean dishes. It resembles natural peanut butter in appearance, but has more of an earthy, nutty flavor of sesame seeds.
  • Peanut Butter – A spread made from ground, dry-roasted peanuts. There are normally other ingredients used to modify its taste and texture.
  • Soy Sauce – A liquid condiment of Chinese origin, and made from fermented soybeans and wheat. It is also used in many Asian recipes.
  • Vinegar – Use rice vinegar in this dressing, for best results.
  • Brown Sugar – Needed to balance the strong ingredients above.
  • Ginger – Not only is ginger root healthy, it gives an amazing flavor to the peanut dressing.
  • Chili Paste or Sauce – Adds some spiciness and depth of flavor.

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Simple Sesame Noodles

Most of the time, simple is best. There are so many wonderful, inherently delicious flavors in the most simple ingredients, and you don&rsquot always have to grind and saute and mix and beat and sear and combine thousands of ingredients to make something utterly delicious.

Sesame noodles fall under that umbrella.

This is a very simple recipe for yummy sesame noodles. You can eat them by themselves. You can pair them with delicious roasted beef tenderloin. You can load them with red bell pepper, fresh cilantro, or cooked, chopped shrimp.

I love them just the way they are.

Start by cooking noodles. Japanese noodles, linguine, angel hair&hellipor thin spaghetti, which is all I had in the house. Drain them and keep warm.

Next comes the simple sauce/dressing: 1/4 cup soy sauce.

These measurements are all approximations I almost always go in after the fact and taste, adjust, taste, adjust.

I&rsquom a rebel. That&rsquos what I am. Adhering to recipes makes me feel trapped.

Chop up 3 to 4 cloves of garlic.

Now add 3 tablespoons white sugar to the soy sauce.

Sweet and savory. It&rsquos my favorite combination.

Rice vinegar. You can get it anywhere!

Next comes sesame oil, which is one of my top ten favorite culinary scents of all time. It&rsquos seriously up there with rosemary, cilantro, and baking bread. Sesame oil makes everything delicious.

It&rsquos a strong flavor, so you might start with 2, then work your way up from there.

Next comes hot chili oil. Why I didn&rsquot take a photo of the bottle or my adding the 1/2 teaspoon of the stuff, I&rsquoll never know. But trust me. It&rsquos there.

Start with 1/2 teaspoon. You can always add more later. It&rsquos spicy.

Next comes canola oil&mdashabout 4 to 5 tablespoons. This&rsquoll just add to the volume of the sauce/dressing a bit, without adding much more flavor&mdashthe flavor we&rsquove already added is stuh-RONG.

I also add 1 to 2 tablespoons of hot water before whisking the mixture together. That always gives it the perfect consistency!

Throw the warm noodles into a large bowl.

Now just pour in the sauce, baby!

Gently toss the noodles together with tongs.

Or your hands, as long as they&rsquore clean.

There&rsquos plenty of sauce/dressing, so toss and toss and toss to get the noodles thoroughly coated.

Spicy Sriracha Noodles

Published on June 6, 2019 - Updated on June 2, 2021 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

This Spicy Sriracha Noodles recipe is one of the easiest recipes to make. But be careful, these noodles are spicy!

I've been dying to make this Spicy Sriracha Noodles recipe for ages! If you are a frequent visitor to this site, you already know how much I love Sriracha.

Since I put it on just about everything, I figured why not try Sriracha with some Chow Mein noodles. I am sure I am not the first to do so and won't take credit for it but this little dish is quick to make and tastes delicious. Not familiar with Sriracha? Read about this wonderful sauce on Wikipedia.

I know everyone has had Chow Mein at least once in their life. Probably Chicken Chow Mein from your favorite Chinese food place. This Spicy Sriracha Noodles recipe is a little different in that it does not include and meats or vegetables.

But come to think of it, the idea of adding a little chicken and broccoli gets me thinking. But for now, just plain spicy noodles! For another awesome spicy noodle recipe, you have to try my Sriracha Spaghetti Squash with Turkey recipe.

For more great recipes like this one, I suggest you check these recipes out:


1 lb. linguine or spaghetti ( or you can use Chinese egg noodles)

1 tablespoon vegetable oil

7 tablespoons Peanut Butter ( creamy ) by the way I always use the low-fat one, it’s perfectly fine

6 tablespoons soy sauce ( use low sodium)

2 tablespoons rice wine vinegar

1/2 to 1 teaspoon ground cayenne pepper, or more to specific taste

1 tablespoon finely chopped fresh garlic

3 to 4 scallions , finely chopped

*1 sliced cucumber, peeled, seeded, and julienned (optional) but tasty and crunchy

*fresh cilantro chopped (optional)

*sprinkle of chopped peanuts ( optional) but extra added crunch if you have them on hand

*dash of hot chili oil ( to taste) I usually just throw in a dash of this.


  • 1 Veg Hakka Noodles , packet
  • 2 Onions , thinly sliced
  • 1 inch Ginger , finely chopped
  • 1 Carrots (Gajjar) , thinly sliced
  • 1 Green Bell Pepper (Capsicum) , thinly sliced
  • 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly sliced
  • 1/2 cup Green beans (French Beans) , thinly sliced
  • 4 sprig Spring Onion (Bulb & Greens) , chopped
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Soy sauce
  • 1 teaspoon Red Chilli sauce
  • 1/2 teaspoon Chilli vinegar
  • Salt , to taste
  • 1 tablespoon Oil

Sesame Noodle Salad with Raw Carrots, Cucumbers & Spicy Peanut Dressing

It is a perfect Asian style salad which combines the goodness of raw vegetables with sesame and protein from peanuts into a creamy dressing yet spicy dressing.

Sesame Noodle Salad with Raw carrots, Cucumbers Spicy Peanut Dressing is a perfect Asian style salad which combines the goodness of raw vegetables with sesame and protein from peanuts into a creamy dressing yet spicy dressing. This salad can be a complete balanced meal in itself or be served as a salad along with a 3 or 5-course meal. Easy to put together, this Sesame Noodle Salad with Raw carrots, Cucumbers Spicy Peanut Dressing is nutritious and delicious.

Serve Sesame Noodle Salad with Raw Carrots, Cucumbers & Spicy Peanut Dressing along with Sweet And Spicy Tofu Salad with Beetroot for your weekend dinner.

Sesame Soba Noodles

Japanese soba noodles are made out of buckwheat flour and have a nutty flavor. They are excellent served cool with Soy Vinaigrette and Micro-Poached Salmon. For other soba noodle salad ideas, try substituting Grilled Thyme Chicken Breasts or Grilled Flank Steak for the salmon.

  1. Heat 4-quart saucepan of water to boiling on high. Add soba noodles and salt and cook 3 minutes. To noodles in saucepan, add carrot, and cook 1 minute longer. Add snow peas, and cook 2 minutes longer. Drain and rinse under cold water until cool. Drain well again.
  2. Transfer mixture to large bowl and toss with Soy Vinaigrette, green onions, and sesame seeds.
  3. Divide mixed baby greens among 4 serving plates. Top with soba mixture, then Micro-Poached Salmon.

Chicken Sesame Soba: Prepare as directed but substitute Grilled Thyme Chicken Breasts for the salmon. Each Serving: about 440 calories, 36 g protein, 56 g carbohydrate, 8 g total fat (1 g saturated), 7 g fiber, 66 mg cholesterol, 810 mg sodium.


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