Cold Sesame Noodles
Cold Sesame Noodles could be just the dairy free recipe you've been looking for. This main course has 714 calories, 21g of protein, and 36g of fat per serving. For 98 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Foodnetwork. 7 people have made this recipe and would make it again. Head to the store and pick up juice of lime, rice vinegar, creamy peanut butter, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Cold Sesame Noodles, Cold Sesame Noodles 66, and Cold Sesame Noodles.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
12 ounces angel hair pasta
2 tablespoons brown sugar
1 teaspoon red chili paste, such as sambal
1/2 cup creamy peanut butter
3 tablespoons dark sesame oil
Fresh chopped cilantro leaves, for garnish
1-inch piece fresh ginger, minced
3 garlic cloves, minced
2 green onions, thinly sliced on the diagonal
1 lime, juiced
2 tablespoons peanut oil
3 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
3 tablespoons soy sauce
6 tablespoons hot water
Equipment:
pot
bowl
blender
Cooking instruction summary:
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill. In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
Step by step:
1. Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold.
3. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
4. In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated.
5. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
Nutrition Information:
covered percent of daily need
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