Sack Lunch: Cold Sesame Noodles
Sack Lunch: Cold Sesame Noodles might be just the main course you are searching for. For $1.44 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 18g of fat, and a total of 648 calories. This recipe serves 4. 18 people have tried and liked this recipe. This recipe from Serious Eats requires salt, soy sauce, rice vinegar, and tabasco. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. Sack Lunch: Mung Bean Noodles with Dulse and Crushed Peanuts, Sack Lunch: A B-L-T for Winter, and Cold Sesame Noodles are very similar to this recipe.
Servings: 4
Ingredients:
1 medium carrot, peeled and grated
1 pound fresh Chinese egg noodles (see above)
2 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons light brown sugar
1/4 cup peanut butter, preferably chunky
1 red bell pepper, stemmed, seeded, and sliced thin
2 tablespoons rice vinegar
1 tablespoon salt
4 scallions, sliced thin
5 tablespoons sesame seeds
5 tablespoons soy sauce
1 teaspoon Tabasco
1/2 cup hot water
Equipment:
food processor
blender
frying pan
bowl
Cooking instruction summary:
Procedures 1 Toast the sesame seeds in a small skillet over medium heat, stirring, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon of the sesame seeds. Puree the remaining 4 tablespoons sesame seeds with the soy sauce, peanut butter, vinegar, sugar, ginger, garlic, and Tabasco in a blender or food processor until smooth, about 30 seconds. With the machine running, add the hot water, 1 tablespoon at a time, until the sauce has the consistency of heavy cream (you may not need all the water). 2 Cook the noodles in 6 quarts boiling water seasoned with the salt until tender, about 4 minutes. Drain and rinse under cold water until cool. Shake out the excess water and transfer to a large bowl. Add the scallions, carrot, red pepper, and sesame sauce and toss to combine. Arrange on a serving platter (or divide among individual bowls) and sprinkle with the reserved sesame seeds.
Step by step:
1. Toast the sesame seeds in a small skillet over medium heat, stirring, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon of the sesame seeds. Puree the remaining 4 tablespoons sesame seeds with the soy sauce, peanut butter, vinegar, sugar, ginger, garlic, and Tabasco in a blender or food processor until smooth, about 30 seconds. With the machine running, add the hot water, 1 tablespoon at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
2. Cook the noodles in 6 quarts boiling water seasoned with the salt until tender, about 4 minutes.
3. Drain and rinse under cold water until cool. Shake out the excess water and transfer to a large bowl.
4. Add the scallions, carrot, red pepper, and sesame sauce and toss to combine. Arrange on a serving platter (or divide among individual bowls) and sprinkle with the reserved sesame seeds.
Nutrition Information:
covered percent of daily need
