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Cold Sesame Noodles

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Ingredients

Adjust Servings:
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot pepper flakes
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon toasted sesame oil
1 teaspoon grated gingerroot
1/2 cup chicken broth
1 lb linguine
chopped scallion

Nutritional information

682.5
Calories
194 g
Calories From Fat
21.6 g
Total Fat
4.2 g
Saturated Fat
0 mg
Cholesterol
1004.4 mg
Sodium
99.2 g
Carbs
5.7 g
Dietary Fiber
13.1 g
Sugars
25 g
Protein
432 g
Serving Size

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Cold Sesame Noodles

Features:
    Cuisine:

    I doubled all of the hot spices, halved the sugar, add some fish sauce, and add 1 tbs. more peanut butter (because I love it. Half the time use chunky peanut butter for the texture), and use dried ground ginger (if I lack fresh on hand). I cook the noodles until they are LESS than al dente, because I then put the noodles in the sauce and finish cooking the noodles to an al dente state (this is a traditional method in most cuisines that use pasta or noodles, since it infused the sauce into the outer layer of starch on the noodles). I then lay the entire hot mixture out on a sheet pan (to increase the surface area so it cools quicker) and place them in the refrigerator until at the right temperature and consistency. I save as much sauce from the cooking pan as possible, and cool that down as well. This is used so that people can add more to their own noodles if they like. I like a good amount on mine.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cold Sesame Noodles,Better then takout. Nice summer dish. Great for picnics.,I doubled all of the hot spices, halved the sugar, add some fish sauce, and add 1 tbs. more peanut butter (because I love it. Half the time use chunky peanut butter for the texture), and use dried ground ginger (if I lack fresh on hand). I cook the noodles until they are LESS than al dente, because I then put the noodles in the sauce and finish cooking the noodles to an al dente state (this is a traditional method in most cuisines that use pasta or noodles, since it infused the sauce into the outer layer of starch on the noodles). I then lay the entire hot mixture out on a sheet pan (to increase the surface area so it cools quicker) and place them in the refrigerator until at the right temperature and consistency. I save as much sauce from the cooking pan as possible, and cool that down as well. This is used so that people can add more to their own noodles if they like. I like a good amount on mine.,My kids love this dish. Thanks for sharing.


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    Steps

    1
    Done

    In Saucepan Over Medium Heat, Mix First 8 Ingredients Together (soy Sauce to Chicken Broth), Stir Until Thick and Smooth.

    2
    Done

    Cook Linguine in Salted Water Until Al Dente. Drain and Rinse With Cool Water.

    3
    Done

    Mix Linguine and Sauce Mixture in Bowl.

    4
    Done

    Serve Cold or at Room Temperature With Scallions, Cucumbers, and Sesame Seeds as Garnish.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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