Best Easy Sesame Noodles Recipes

EASY COLD SESAME NOODLES

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.

EASY SESAME CASHEW NOODLES

Steps:

• In a blender, blend the sauce ingredients until smooth.
• Season with salt and pepper to taste.
• Just before mixing with the sauce and serving, cook the pasta in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta) drain and rinse well under cold water; drain well again.
• Toss the cooked pasta with the prepared sauce (if the sauce was chilled then warm before mixing with the pasta).
• Sprinkle with chopped cashews and serve.

EASY THAI BASIL-SESAME NOODLES

Steps:

• If using dried noodles, set them to boil while you prepare the Thai-style pesto. If using fresh noodles, boil them afterward, as they only take a couple of minutes to cook. To make the pesto (sauce), place all ingredients (except garnishes) in a food processor. Process well. Taste the pesto for salt and spice. Add more [vegetarian] fish sauce if not salty enough, and more chilli (if using) if not spicy enough. If too salty, add another squeeze of lime juice. Do not warm up this mixture, or it will lose its wonderful flavor and nutrients. When noodles are cooked, drain and immediately toss with the basil-sesame pesto sauce. To serve, garnish with a few leaves of basil and some toasted sesame seeds. Note: to toast your own sesame seeds: Place seeds on a small cookie sheet or pie plate and broil/grill in the oven. Watch the seeds carefully, as they will burn very quickly (seeds are toasted when they turn golden-brown).

EASY SESAME-GINGER NOODLES

Steps:

• Cook spaghetti, according to package directions.
• Rinse in cold water; drain.
• Prepare frozen vegetables according to package directions; keep warm.
• In bowl, combine peanut butter, sesame-ginger dressing and chopped cilantro. Stir in vegetables. Let cool.
• Arrange orange slices on a platter. Top with cooked spaghetti and vegetable mixture.

EASY COLD SESAME NOODLES WITH SHREDDED CHICKEN

Steps:

• 1 Place chicken in a medium pot and cover with cold water by three inches. Season with salt and pepper. Bring to a boil over high heat, remove from heat, and let rest until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and set aside. Reserve poaching liquid in pan.
• Meanwhile, prepare the dressing in a large serving bowl by whisking together the tahini, vinegar, soy sauce, sugar, ginger, sesame oil, sambal, and fish sauce until combined.
• Add one cup of water to the poaching liquid and bring to a boil over high heat. Add the noodles and cook according to the package directions. As the water boils and the noodles cook, shred the chicken.
• When the noodles are done, drain and rinse well under cold water, repeating as needed. Add the noodles and the chicken to the dressing along with the cabbage and toss thoroughly to coat evenly. Finish with the scallions and peanuts and serve.

EASY SESAME NOODLES

Steps:

• Place garlic, ginger, sesame paste, 1/2 cup sesame oil, mirin, chile paste, honey, lime juice, and chicken stock in the bowl of a food processor, and process until smooth. Transfer to a small bowl; season with salt to taste, and set aside.
• Bring a medium pot of salted water to a boil over high heat. Add rice-stick noodles, and cook until tender, 4 to 5 minutes. Drain noodles in a colander, and transfer to a medium bowl. Add remaining 2 tablespoons sesame oil, and toss to coat. Divide noodles amoung serving dishes, and drizzle with reserved sesame sauce. Sprinkle with scallion slices and chopped cilantro, and serve.

EASY SESAME NOODLES

Steps:

• Place the spaghetti, sesame dressing and 1 teaspoon toasted sesame seeds in a medium bowl and toss well with tongs to coat the spaghetti in the dressing. Transfer to a serving dish.
• Fan the marinated tofu on the spaghetti and place the edamame and pickles on top of the noodles. Garnish with the remaining teaspoon sesame seeds and sprinkle with salt and pepper.
• Place the hot water, rice vinegar, salt and sugar in a small mixing bowl and mix to dissolve the sugar and salt. Place the cucumbers in a 16-ounce airtight container and pour the vinegar mixture over them. Seal the container and refrigerate for 1 hour or overnight.