Best 6 Fine Noodles With Sesame Seeds Recipes

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In the vast culinary landscape, fine noodles with sesame seeds stand as a beacon of simplicity yet exquisite flavor. With origins in various Asian cuisines, these delicate strands of wheat or rice flour, artfully adorned with toasted sesame seeds, embody a harmonious blend of textures and flavors that have captivated palates for generations. Whether served as a comforting bowl of soup, a stir-fried delight, or a cold salad, fine noodles with sesame seeds offer a versatile canvas for culinary exploration.

Here are our top 6 tried and tested recipes!

SESAME NOODLES



Sesame Noodles image

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

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

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

FINE NOODLES WITH SESAME SEEDS



Fine Noodles With Sesame Seeds image

Provided by Pierre Franey

Categories     weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 pound fine noodles
1 tablespoon olive oil
2 tablespoons sesame seeds
1/4 teaspoon ground cumin
2 tablespoons chopped parsley
Salt and freshly ground white pepper to taste

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.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 155 milligrams, Sugar 1 gram, TransFat 0 grams

JEAN-GEORGES'S SESAME NOODLES



Jean-Georges's Sesame Noodles image

Provided by Jonathan Reynolds

Categories     pastas, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

1/2 cup soy sauce
1/4 cup black vinegar
1/4 cup rice vinegar
1/4 cup shao shing wine
1/2 cup sugar
1 ounce fresh cilantro
1/2 hot red chili
1 cinnamon stick, crushed
1 tablespoon coriander seeds
1 tablespoon sugar
1 teaspoon puréed fresh ginger root
1/2 teaspoon puréed garlic
1 Thai chili, broken into small pieces
3/4 cup toasted peanuts, chopped
3/4 cup toasted sesame seeds
Dark sesame oil
Peanut oil
Salt to taste
Cayenne pepper to taste
5 ounces bean-paste
vermicelli noodles
9 tablespoons sugar
4 tablespoons wasabi powder
Slivered apples, cucumbers, scallions and fresh bean sprouts

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



Cold Sesame Noodles image

One of my favorites! These sesame noodles taste best cold.

Provided by pizzaface

Time 3h30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package spaghetti
¼ cup sesame seeds
¼ cup tamari
¼ cup sesame oil
2 ½ tablespoons balsamic vinegar
2 tablespoons sucanat
¼ teaspoon chili paste
¼ cup chopped green onions

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.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 47.4 g, Fat 9.9 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1.4 g, Sodium 505.5 mg, Sugar 5.5 g

SESAME NOODLES



Sesame Noodles image

A Chinese buffet is a fun way to entertain. Serve these noodles, seasoned with toasted sesame oil, as part of your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
1 pound thin spaghetti
1/2 cup smooth peanut butter, preferably natural
1 to 2 garlic cloves
1/2 teaspoon red-pepper flakes
1/3 cup soy sauce
1/3 cup rice vinegar
2 tablespoons toasted sesame oil
1 English cucumber, peeled and halved lengthwise
2 medium carrots, peeled and shredded

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



Sesame Noodles image

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member Roni Jordan's Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup light soy sauce
1/4 cup Asian sesame oil
1 tablespoon peanut or vegetable oil
1 tablespoon honey
1/2 tablespoon chili garlic sauce
1/4 cup white sesame seeds, lightly toasted, or black sesame seeds, untoasted
1/3 cup green onions (white and light green parts only), thinly sliced on a diagonal
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
Optional extras: thinly sliced mushrooms such as black, shiitake, or cremini; blanched and slivered pea pods; thinly sliced red bell peppers; julienned carrots
1 pound fresh Chinese egg noodles, cooked and drained

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.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the noodles. They should be cooked al dente, or slightly firm to the bite.
  • Use a variety of vegetables. This will add color, texture, and flavor to your dish.
  • Don't be afraid to experiment with different flavors. Sesame seeds are a great starting point, but you can also add other ingredients like ginger, garlic, chili peppers, or soy sauce.
  • Serve the dish immediately. This is when the noodles are at their best.

Conclusion:

Fine noodles with sesame seeds is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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