Best 6 Fine Noodles With Sesame Seeds Recipes

SESAME NOODLES

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.

FINE NOODLES WITH SESAME SEEDS

Steps:

• Boil the noodles in a large quantity of water for 2 or 3 minutes or according to package instructions. Do not overcook. Drain.
• Heat the oil in a nonstick skillet. Add the sesame seeds and saute them until lightly browned. Add the noodles, cumin, parsley, salt and pepper, tossing them well. Serve immediately.

JEAN-GEORGES'S SESAME NOODLES

Steps:

• To make the broth, boil the soy sauce, vinegars, wine and sugar, stirring to dissolve. Add the remaining ingredients and steep, covered, 45 minutes.
• To make the paste, sauté the sugar, ginger, garlic and chili until it is coated with melted sugar and caramelized. Reserve 2 tablespoons each peanuts and sesame seeds for garnish and blend the remainder in a food processor with the ginger mixture, adding the oils to make a paste. Season with salt and cayenne.
• Cover the noodles with 1 quart boiling water and stir until loosened. Set aside until tender, about 15 minutes. Drain.
• To make the crystallized wasabi, mix the sugar and wasabi powder thoroughly, then add 5 to 6 teaspoons cold water until ''pebbles'' form.
• To serve, spoon 1/4 cup broth into each of 4 shallow serving bowls. Add 1/8 of the noodles, the paste and the garnishes, including the peanuts and seeds, then Repeat. Crumble wasabi pebbles around the noodles in the broth.

COLD SESAME NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
• Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
• Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and transfer to a large bowl.
• Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter, garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth.
• Cut cucumber crosswise into thirds; cut each piece lengthwise into 1/4-inch slices. Stack slices; cut lengthwise into very thin strips. Transfer pasta to a large bowl; toss with sauce, cucumber, and carrots. Serve at room temperature.

SESAME NOODLES

Steps:

• In a large bowl, whisk together the soy sauce, sesame oil, peanut oil, honey, chili garlic sauce, sesame seeds, onions, garlic, and ginger along with any garnishes you may want to use. Add the noodles and toss to coat evenly.
• The NOODLES may be prepared ahead and refrigerated, covered, up to 24 hours. Toss well before serving.