Sesame Noodles

hero image
23 Sep 2013
Cooking
.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

Teriyaki Sesame Noodles

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

Every now and then I want to have something “different” for a main course. After only eating red meat, I’m chickened out, and if I have to eat one more piece of salmon I’m going to grow gills. I want fast, easy and ok, I’ll say it, I want pasta.

Not just any pasta, mind you. It’s not spaghetti or macaroni or even lasagna that I crave. No, I long for the luscious, creamy sesame and peanut noodles of my childhood. The ones I used to get when my mom and dad took us (my siblings and me) to dinner in Chicago’s Chinatown. For lo, these many years I’ve eaten many a Thai, Szechwan, Mandarin and Vietnamese dish in my quest for the same creamy, fiery, smooth and delicious sauce that smothered noodles and chicken and salads. While I’ve found a few recipes that are really close and none have been exactly the same as the sauces of my memory.

Since the restaurant that served my favorite dishes has been long closed I’ve been experimenting with sesame and peanut sauce recipes to see if I could  recreate the culinary experience. I’m convinced that with enough time, enough pasta and sesame oil I will succeed. In the meantime the following recipes are some of the ones I’ve tried that run a close second to the sesame/peanut noodles of my dreams.

Noodle Note: You can use any type of pasta with the sauces. For the less adventurous chef I suggest angel hair pasta or linguini but if you’re adventurous you’ll probably fall in love with soba, rice and cellophane noodles. They are easy to prepare and readily available in most grocery or specialty stores.

Extra-Special Spicy Peanut Sauce (pareve)

Yields about 2 cups

You can use this recipe on pasta, chicken or as a salad dressing

Ingredients:

Instructions:

  1. Place everything EXCEPT the water in a blender or food processor and mix until smooth.
  2. Add the water slowly to achieve the desired consistency.

You don’t have to add the water if you like the dressing the way it is. I always add a bit of water if I’m using it to dress greens.


Peanut Noodles with Vegetables and Chicken (meat)

4 to 6 servings

Ingredients:

Instructions:

  1. Put a large pot of water on to boil for cooking the pasta, add the pasta and cook until almost done.
  2. Add the vegetables and cook for 1 to 2 more minutes, just until the vegetables start to get soft. Drain the pasta and vegetables but save 1 cup of the liquid. Rinse the pasta and vegetables in cool water to stop the cooking process. Drain.
  3. In a bowl combine the peanut butter, soy sauce, garlic, chile sauce and ginger. Whisk to combine then add the hot leftover liquid, whisk to combine.
  4. Place the pasta and vegetables into a large serving bowl. Add the chicken and pour the dressing over the top.
  5. Mix to combine and serve hot or refrigerate for a few hours and serve cold.

This recipe can be doubled or tripled.

Modified from eatingwell.com


Dump In Noodle Salad (pareve)

4 to 6 servings

Ingredients:

Dressing:

Instructions:

  1. In a blender or food processor combine the peanut butter, soy sauce, lime juice, sesame oil, garlic and red chili pepper. Process to combine. Add a little water if the mixture is too thick.
  2. Season to taste with a bit more of the soy sauce if you feel like the dressing needs a bit more kick.
  3. In a salad bowl combine the pasta, cabbage, carrots, cucumber, red pepper, onion and bean sprouts.
  4. Pour the peanut sauce all over the salad and toss to coat.
  5. Garnish with chopped green onions and/or parsley.

Serve hot or cold.

This recipe can be doubled.

My file, source unknown


Sesame Peanut Pasta Salad (pareve)

4 servings

Ingredients:

Dressing:

Instructions:

  1. In a small bowl combine the sugar, sesame oil oil, pepper and soy sauce, Whisk to combine.
  2. In a salad bowl combine the cooked noodles, edamame, celery, baby corn, green onion and red pepper with half the dressing. Toss to coat.
  3. Add the lettuce and remaining dressing to the noodle mixture and toss to coat.
  4. Garnish with peanuts before serving.

Note: you can add grilled chicken to this but you will need to double the dressing recipe and add the cooked chicken and dressing with the noodles.

Modified from yummly.com


Diakon & Sesame Peanut Noodles (pareve)

6 to 8 servings

Ingredients:

Salad:

Instructions:

  1. In a bowl combine the soy sauce, vinegar, salt, sugar, peanut oil, sesame oil, orange zest, and chili. Whisk to combine.
  2. In a large salad bowl combine the noodles with the bean sprouts, cucumber, carrots, daikon, green onions, and sesame seeds.
  3. Pour the dressing over the salad and toss to coat.
  4. Refrigerate for at least 1 hour and up to 12 hours before serving.
  5. Garnish with cilantro.

© Eileen Goltz sesame peanut noodles 13a

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.