- Pasta types
A long-time favourite at Chinese restaurants, cold sesame noodles make a great main or side dish. We've replaced hard-to-find sesame paste with peanut butter and sesame oil.
2 people made this
- 225g (8oz) wholemeal linguine
- For the sauce
- 15g (½oz) fresh coriander leaves
- 2 tbsp smooth peanut butter
- 2 tbsp low-sodium soy sauce
- 2½ tsp honey
- 1 tbsp rice vinegar or cider vinegar
- 1 tbsp toasted sesame oil
- 2 garlic cloves, peeled
- ¼ tsp cayenne pepper
- 2 carrots, slivered
- 1 red pepper, slivered
- 1 large celery stick, slivered
- 2 spring onions, slivered
MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min
- Cook the linguine in a large pot of boiling water according to the packet instructions. Drain, reserving 125ml (4fl oz) of the cooking water.
- While the pasta is cooking, combine the coriander, peanut butter, soy sauce, honey, vinegar, sesame oil, garlic and cayenne pepper in a food processor. Process until smooth. Transfer to a large bowl.
- Whisk in the reserved pasta cooking water. Add the linguine, carrots, pepper, celery and spring onions, and toss. Chill for at least 1 hour before serving.
Some more ideas
*Add blanched cauliflower or broccoli florets to the pasta and vegetable mixture.
*Serve this dish warm by heating the sauce, then add cubes of cooked tofu.
The pasta cooking water, which carries some of the pasta's starch, is used here to stretch the sauce. It's a traditional Italian technique for thinning or smoothing a sauce so that it coats the pasta evenly. And the water replaces what might otherwise be oil or other fat.
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Asian Cold Noodle Salad
This Asian Cold Noodle Salad is an ideal side dish for the summer time. No heating required, make this salad ahead of time and chill it in the fridge. It makes the perfect accompaniment alongside grilled steak, chicken or shrimp. Packed with delicious and hearty vegetables, this noodle salad is bulked up by wholesome ingredients and is packed with flavor. Perfect to serve a crowd, or for meal prep for one.
What does this dish taste like?
This dish is light, packed with veggies, and a delicious side dish. It is not oily at all even though it is very delicate in flavor, it is packed with flavor. Each bite has pieces of crisp, fresh vegetables, crunchy almonds, and sweet oranges. The dressing for the salad is sweet and savory: sweet from the addition of honey, and savory from the soy sauce, sesame oil, and broth used to cook the noodles.
A dish like this at a restaurant or deli (although it looks super healthy) can rack up calories because of the calorie-dense ingredients typically used here. My version is a lightened-up take on this dish, with the same great flavor profile.
This dish is perfect to prep ahead of time, and is ideal for meal prep. Not only does it not require any reheating (it is supposed to be eaten cold), but the flavors actually develop over time in the fridge as it sits. Talk about a win-win.
What will I need to make this recipe?
- spaghetti or angel hair pasta
- red bell pepper
- snap peas
- an orange
- scallions or stock
- sesame oil
- reduced sodium soy sauce
- sliced almonds
Why do you boil the noodles in broth?
I do this for a lot of dishes, because it&rsquos the first chance you get at flavoring every dish. When you are cutting back on other flavorful ingredients to make recipes lightened up, you need to introduce more flavor elsewhere. To me, the easiest way to do that is by flavoring the noodles while they are cooking. I also use this method for my Orzo Salad with Tomatoes and Feta and it works beautifully.
I also reserve the extra cooking broth for later, to add to the sauce ingredients for more deep flavor. If you haven&rsquot tried this method of cooking noodles or rice, I recommend it!
How to make this Asian Cold Noodle Salad
This salad is super easy to throw together with just a little prep. The first step is to get your broth or stock boiling in a large pot, and then cook the pasta in that liquid. For this recipe you will need 6 oz (total, weighed uncooked). I use a kitchen scale to determine the weight. If you do not have a kitchen scale, I highly recommend ordering an inexpensive one on Amazon you can find one for under $10 and it&rsquos a great kitchen investment.
Cook the noodles in the broth according to package directions careful not to overcook them. The noodles need to be able to stand up to the sauce and other ingredients, and they can not be mushy for that.
When the noodles are done, use a ladle to transfer them to a mixing bowl, and reserve the remaining broth for later. Do not discard the broth! And, more importantly, do not rinse the noodles! Rinsing noodles gets rid of all that amazing flavor we worked so hard to build up.
In the meantime, steam the broccoli, and prepare your other ingredients. You can steam broccoli quickly and easily in the microwave, which is what I do. At this point, you can combine the sauce ingredients as well, including the reserved broth.
At this point, it&rsquos a matter of just combining everything. Incorporating the remaining broth stretches the sauce ingredients and add some extra starchy goodness and flavor. Finally, garnish with sesame seeds and the sliced almonds for some crunch.
If you want to bulk this dish up even more, you can add something like this Natural Heaven Hearts of Palm Pasta, which resembles noodles in shape and color, but is made of 100% hearts of palm, so it&rsquos low calorie, 0 WW points, and low carb. My code for this website is STEPH.
- For chilli oil
- 4 teaspoon Sichuan peppercorns
- 4 tablespoon Red Chilli flakes
- 1 Spring Onion Greens , roughly pieces
- 1 Bay leaves (tej patta)
- 1 Star anise
- 1 tablespoon Cumin seeds (Jeera) , powdered
- 1 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Garlic , finely minced
- 1 tablespoon Soy sauce
- 1/2 cup Sesame (Gingelly) Oil For sesame mixture
- 2 tablespoons Chilli oil
- 1/4 cup Sesame seeds (Til seeds) , roasted and ground to a paste
- 1 tablespoon Vinegar
- 2 teaspoon Soy sauce
- 1 tablespoon Peanut Butter , (optional) For noodles
- 250 grams Veg Hakka Noodles , cooked as per package noodles
- 1 cup Cucumber , cut into strips
- 1/2 cup Mooli/ Mullangi (Radish) , cut into strips For garnishing
- Spring Onion Greens , as required
- Raw Peanuts (Moongphali) , roasted, crushed roughly
- Sesame seeds (Til seeds) , as required
- 16 ounces dried soba noodles
- ¼ cup tamari
- ¼ cup sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon white sugar
- ½ teaspoon chili oil
- 1 red bell pepper, thinly sliced
- 1 cup chopped green onions
- 2 carrots, julienned
In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water drain well.
In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil.
Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, two thirds of the green onions, and half of the grated carrots.
To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.
30 Minute Sesame Ginger Noodles with Vegetables
- Author: She Likes Food
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 1 x
- Category: Dinner, 30 Minute, Vegetarian, Vegan, Gluten Free
A quick and easy Asian inspired dinner packed with veggies!
- 1 (8 oz) package rice noodles
- 1 teaspoon toasted sesame oil
- 1 medium red pepper, thinly sliced
- 2 medium carrots, grated ( 1 – 2 cups)
- 1 medium handful snow peas
- 1 1/2 cups thinly sliced purple cabbage
- 1 (15 oz) can chickpeas, drained and rinsed
- Cilantro and toasted sesame seeds for garnish, if desired
- 1/3 cup water
- 1/3 cup tamari, I like to use low sodium
- 1/4 cup pure maple syrup
- 1/4 cup toasted sesame oil
- 1 clove garlic, finely grated
- 1 1/2 teaspoons finely grated ginger
- 1 1/2 teaspoons corn starch
- 1 teaspoon toasted sesame seeds
- Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
- While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
- While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
- Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
- Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.
*You can use as many vegetables as you want in this dish. I usually just throw a bunch in without measuring too accurately. Also, feel free to use different veggies if you have some that you prefer.
Chile Crisp: The Secret Ingredient
Chile crisp, or chile oil, is such a versatile ingredient. You may have heard of the Lao Gan Ma brand. Avid fans of Lao Gan Ma have been accused of being almost cultlike. But they have good reason! The Sichuan peppercorns, chile flakes, and spices in oil are deliciously savory and crispy, and bring a subtle heat to any dish. Lao Gan Ma is not that spicy at all, but if you're not a spicy food person feel free to omit it.
How do you make it?
Making Sesame Noodles is easier than ordering takeout.
- Stir together the sauce ingredients.
- Cook and drain noodles.
- Heat oil in a skillet and add ginger and garlic.
- Add the meat and brown it in the skillet.
- Add the sauce mixture to the meat and cook until heated through. Remove from the heat.
- Add the noodles to the skillet and toss to mix well.
- Serve hot, garnished with peanuts and scallions.
Sesame Stir Fry Noodles
Total Time: 30 minutes
Stir fried egg noodles tossed with a soy and sesame sauce, crunchy carrots, mushrooms, fresh spinach and green onions. Don’t forget to sprinkle some toasted sesame seeds on top!
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon Shaoxing wine*
- 1 tablespoon tahini or sesame paste
- 1 tablespoon chili garlic sauce
- 2 teaspoons brown sugar
- 3 tablespoons vegetable oil, divided
- 3 ounces (2 bundles) Canton or Hong Kong-style egg noodles**
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
- 4 ounces shiitake mushrooms, stems removed and cut into slices
- 1 medium carrot, thinly sliced into matchsticks or ribbons
- 3 ounces fresh baby spinach
- toasted sesame seeds, for topping
- In a small bowl, whisk together soy sauce, sesame oil, Shaoxing wine, tahini, chili garlic sauce, and sugar. Set aside.
- Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes (refer to package instructions for specific times, especially if using a different kind of noodle) or until just al dente. Drain and rinse under cool water and spread out on a plate to dry.
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2 to 3 minutes, without stirring, until bottoms are slightly crisp. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside.
- Return skillet to medium-high heat with remaining 2 tablespoons oil. Add sliced mushrooms and satué until softened and starting to brown, about 5 minutes.
- Add garlic and ginger along with white and light green parts of green onion and quickly sautée until fragrant, about 1 minute.
- Return noodles to skillet along with sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and spinach and cook for 1 minute more or until spinach is just wilted.
- Remove from heat and divide among serving bowls sprinkle with toasted sesame seeds and serve.
*Shaoxing (also spelled Shao Hsing) is a Chinese rice-fermented cooking wine, easily available at grocery stores with robust Asian foods sections or at Asian food stores. You can also substitute a dry (not cooking) sherry if needed.
**Depending on what kind of noodles you buy, check the package for cooking instructions: ours recommended soaking the noodles in cold water for 30 minutes prior to cooking.
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Let us know what you think!
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Cold Sesame Noodles with Crunchy Vegetables
It’s that time of year when I become incredibly sick of rich and heavy foods.
Are you with me? Because I’m in the mood for cold, fresh foods that don’t make me want to take a short coma after eating.
I might be the last person on the planet to discover cold sesame noodles. Now that I have, I just can’t get enough.
You wouldn’t think they would be as delicious as they are. I mean, it’s just noodles, dressing, and veggies, right?
Some people call this a cold sesame noodle salad recipe, and I’m okay if you want to do the same.
Well, in my humble opinion, there are a few things that need to happen in order to take cold sesame noodles from good to great.
First, select your noodles with care. You can certainly make these with spaghetti noodles if it’s really all you have, but if you take the time to source some good lo mein noodles your mouth will thank you.
Sometimes people call these ‘chow mein’ noodles, but in my head chow mein noodles are crunchy and lo mein noodles are soft.
I always get so disappointed when I accidentally order chow mein instead of lo mein and I get a plate of vegetables topped with crunchy fried noodly things. Obviously I wanted the pan-fried noodles, right?
Weirdly, the brand of noodles I buy at my local store says ‘chow mein’ on the label. Perhaps to be intentionally confusing?
Sometimes packages will just say something like “Chinese egg noodles.”
Not to oversimplify, but if you find noodles that look sort of like squared off spaghetti and there’s something on the package to indicate they are of Chinese origin or style, you’re probably good.
These Lo Mein Egg Noodles would work perfectly.
You might as well stock up while you’re at it, because these cold sesame noodles are going to become a weeknight staple.
OKAY. Now that I’ve spent one thousand years talking about noodles, let’s talk about… wait, I still have more to say about the noodles.
Cook them to al dente, then drain and toss them with sesame oil right away. This adds a lot of extra sesame flavor, but it also has a bonus purpose.
If you skip this step, dress your noodles in the sauce, then decide to refrigerate some of them for later as leftovers, the noodles will all stick together in a giant clump. Coating them with a bit of oil means your leftovers will be super tasty.
Assuming you have any leftovers, I mean.
As far as the dressing goes, I’ve fiddled with my own recipe for a while and this is the way I like it. There’s both peanut butter and raw tahini in there, so you get the best of both worlds.
You can skip the chili-garlic sauce if you’d prefer your noodles without a bit of heat.
Please don’t decide to mince the ginger and garlic instead of grating it. It messes up the proportions, plus it adds weird chunks to the noodles and doesn’t infuse the dressing with the right amount of flavor.
I use one of these microplane grater things and it works like a charm. I find that ginger is easier to grate if you keep it in the freezer. Plus, it lasts way longer in there!
Okay, that’s a lot of tips and demands for such a simple recipe… but there you have it. Enjoy, friends!