Best 7 Asian Sesame Noodle Sauce Recipes
Embark on a culinary journey through the vibrant flavors of Asia with our comprehensive guide to crafting the perfect sesame noodle sauce. This essential condiment, a cornerstone of many beloved Asian dishes, elevates noodles, vegetables, and proteins to mouthwatering heights. From the rich, nutty taste of toasted sesame seeds to the tangy complexity of rice vinegar and the subtle warmth of ginger and garlic, sesame noodle sauce offers a symphony of flavors that tantalize the senses. Whether you prefer a classic rendition or a contemporary interpretation infused with a touch of heat or a hint of sweetness, this versatile sauce can be tailored to suit your own unique palate. Let us guide you through the process of crafting a truly exceptional sesame noodle sauce that will transform your meals into culinary masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
SESAME NOODLE SALAD
This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.
Provided by jkmom
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
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.
SESAME NOODLES
This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!
Provided by scoopnana
Categories Main Dish Recipes Pasta
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.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g
ASIAN SESAME SAUCE
Make and share this Asian Sesame Sauce recipe from Food.com.
Provided by Chef LL
Categories Asian
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- .whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.
NOODLES IN SESAME-SOY SAUCE
It tastes like something you might eat at a Chinese Restaurant but it's pretty healthy. Eat it as a side dish or appetizer.
Provided by Bellinda
Categories Chinese
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.
CHINESE NOODLES WITH SESAME DRESSING
Liven up a noodle side dish with a dressing made with fresh cilantro, lime juice and sesame oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
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.
Nutrition Facts : Calories 165 g, Fat 4 g, Fiber 5 g, Protein 5 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. If possible, use organic or locally grown produce.
- Toast the sesame seeds: Toasting the sesame seeds will bring out their nutty flavor and make them more fragrant.
- Use a good quality soy sauce: The soy sauce is one of the main ingredients in this sauce, so it's important to use a good quality one. Look for a soy sauce that is made with whole soybeans and has a rich, flavorful taste.
- Adjust the spice level: If you don't like spicy food, you can omit the chili oil or reduce the amount. You can also add a little bit of honey or sugar to balance out the heat.
- Use the sauce immediately: This sauce is best when used immediately after it is made. However, you can store it in the refrigerator for up to 3 days.
Conclusion:
This Asian sesame noodle sauce is a versatile and delicious sauce that can be used on a variety of dishes. It's perfect for noodles, rice, vegetables, and even meat. The sauce is also easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add some flavor to your meal, give this Asian sesame noodle sauce a try.
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