Best 2 Hot And Cold Sesame Noodles Recipes

From steaming bowls to chilled platters, sesame noodles offer a journey through contrasting temperatures. Whether you crave the warmth of a savory stir-fry or the refreshing coolness of a summer salad, sesame noodles adapt effortlessly to suit your mood and season. With their rich, nutty flavor and versatility, sesame noodles have captivated palates worldwide, inspiring countless variations and interpretations. Dive into the world of sesame noodles and discover your perfect match, whether you prefer the heat of chili or the soothing embrace of cold sesame sauce.

Here are our top 2 tried and tested recipes!

HOT AND COLD SESAME NOODLES

Hot and Cold Sesame Noodles image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds

Steps:

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

HOT AND COLD SESAME NOODLES

HOT AND COLD SESAME NOODLES image

Categories Pasta Side

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds

Steps:

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have sesame paste, you can make your own by blending toasted sesame seeds with a little bit of oil.
To make the noodles ahead of time, cook them according to the package directions, then drain and rinse them with cold water. Store them in the refrigerator for up to 3 days.
You can also make the sauce ahead of time. Just whisk all of the ingredients together and store it in the refrigerator for up to 1 week.
When you're ready to serve the noodles, simply reheat them in a pan over medium heat until warmed through. Then, add the sauce and toss to coat.
Garnish with chopped green onions, cilantro, and sesame seeds.

Conclusion:

Sesame noodles are a delicious and easy-to-make dish that can be enjoyed hot or cold. They're perfect for a quick lunch or dinner, and they're also great for potlucks and parties. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that everyone will love.

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