{"id":33564,"date":"2013-09-23T16:10:34","date_gmt":"2013-09-23T16:10:34","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=33564"},"modified":"2017-04-18T08:35:45","modified_gmt":"2017-04-18T13:35:45","slug":"sesame-noodles","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/sesame-noodles\/","title":{"rendered":"Sesame Noodles"},"content":{"rendered":"

\"Teriyaki<\/a><\/p>\n

Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

Every now and then I want to have something \u201cdifferent\u201d for a main course. After only eating red meat, I\u2019m chickened out, and if I have to eat one more piece of salmon I\u2019m going to grow gills. I want fast, easy and ok, I\u2019ll say it, I want pasta.<\/p>\n

Not just any pasta, mind you. It\u2019s 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\u2019s Chinatown. For lo, these many years I\u2019ve 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\u2019ve found a few recipes that are really close and none have been exactly the same as the sauces of my memory.<\/p>\n

Since the restaurant that served my favorite dishes has been long closed I\u2019ve been experimenting with sesame and peanut sauce recipes to see if I could\u00a0 recreate the culinary experience. I\u2019m 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\u2019ve tried that run a close second to the sesame\/peanut noodles of my dreams.<\/p>\n

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\u2019re adventurous you\u2019ll probably fall in love with soba, rice and cellophane noodles. They are easy to prepare and readily available in most grocery or specialty stores.<\/em><\/p>\n

Extra-Special\u00a0Spicy Peanut Sauce (pareve)<\/strong><\/span><\/h3>\n

Yields about 2 cups<\/p>\n

You can use this recipe on pasta, chicken or as a salad dressing<\/em><\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • \u00bd cup peanut butter<\/em><\/li>\n
  • 1 lime, zest and juice<\/em><\/li>\n
  • 2\u00bd teaspoons sesame oil<\/em><\/li>\n
  • 1 Tablespoon rice wine vinegar<\/em><\/li>\n
  • 2 Tablespoons soy sauce<\/em><\/li>\n
  • 3 Tablespoon honey<\/em><\/li>\n
  • 2 teaspoons minced garlic or 2 cloves garlic, chopped<\/em><\/li>\n
  • 1 Tablespoon fresh minced ginger<\/em><\/li>\n
  • \u00bd cup chopped cilantro (or parsley if you don\u2019t care for cilantro)<\/em><\/li>\n
  • \u00bd cup oil<\/em><\/li>\n
  • \u00bc teaspoon kosher salt (optional)<\/em><\/li>\n
  • 2 to 3 teaspoons chili sauce (or less if you don\u2019t like a kick in your dressing)<\/em><\/li>\n
  • 3 to 4 Tablespoons of water depending on how thick you want the dressing.<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Place everything EXCEPT the water in a blender or food processor and mix until smooth.<\/li>\n
    2. Add the water slowly to achieve the desired consistency.<\/li>\n<\/ol>\n

      You don\u2019t have to add the water if you like the dressing the way it is. I always add a bit of water if I\u2019m using it to dress greens.<\/em><\/p>\n

      \n

      Peanut Noodles\u00a0with Vegetables\u00a0and Chicken (meat)<\/span><\/strong><\/h3>\n

      4 to 6 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 1 to 1\u00bd lb. boneless, skinless chicken breasts, grilled or poached, cooled and cut into bite sized pieces or shredded<\/em><\/li>\n
      • \u00bd cup smooth peanut butter<\/em><\/li>\n
      • 2 Tablespoon soy sauce<\/em><\/li>\n
      • 2 teaspoon minced garlic<\/em><\/li>\n
      • 1\u00bd teaspoon chili sauce<\/em><\/li>\n
      • 1 teaspoon minced fresh ginger<\/em><\/li>\n
      • 8 oz.\u00a0whole-wheat spaghetti<\/em><\/li>\n
      • 2 to 3 cups chopped fresh vegetables (broccoli, carrots, green beans, cauliflower etc)<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Put a large pot of water on to boil for cooking the pasta, add the pasta and cook until almost done.<\/li>\n
        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.<\/li>\n
        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.<\/li>\n
        4. Place the pasta and vegetables into a large serving bowl. Add the chicken and pour the dressing over the top.<\/li>\n
        5. Mix to combine and serve hot or refrigerate for a few hours and serve cold.<\/li>\n<\/ol>\n

          This recipe can be doubled or tripled.<\/em><\/p>\n

          Modified from eatingwell.com<\/em><\/p>\n

          \n

          Dump In Noodle Salad (pareve)<\/strong><\/span><\/h3>\n

          4 to 6 servings<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 1\u00bd cups shredded cabbage<\/em><\/li>\n
          • \u00bd cup shredded carrots<\/em><\/li>\n
          • 1 chopped cucumber<\/em><\/li>\n
          • 1 red bell pepper, cut into thin strips<\/em><\/li>\n
          • 1 small red onion, diced<\/em><\/li>\n
          • 1 cup fresh bean sprouts<\/em><\/li>\n
          • 2 to 3 packages Ramen noodles, cooked and drained (discard the seasoning packet)<\/em><\/li>\n<\/ul>\n

            Dressing<\/span>:<\/h4>\n
              \n
            • 3 Tablespoons peanut butter<\/em><\/li>\n
            • 2 Tablespoons soy sauce<\/em><\/li>\n
            • \u00be Tablespoon fresh lime juice<\/em><\/li>\n
            • 1 Tablespoon sesame oil<\/em><\/li>\n
            • 1 to 2 teaspoons minced garlic<\/em><\/li>\n
            • Red chili flakes, as much as you like<\/em><\/li>\n
            • 3 Tablespoons water or vegetable broth<\/em><\/li>\n
            • 2 Tablespoons chopped green onions and\/or parsley<\/em><\/li>\n<\/ul>\n

              Instructions<\/span>:<\/h4>\n
                \n
              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.<\/li>\n
              2. Season to taste with a bit more of the soy sauce if you feel like the dressing needs a bit more kick.<\/li>\n
              3. In a salad bowl combine the pasta, cabbage, carrots, cucumber, red pepper, onion and bean sprouts.<\/li>\n
              4. Pour the peanut sauce all over the salad and toss to coat.<\/li>\n
              5. Garnish with chopped green onions and\/or parsley.<\/li>\n<\/ol>\n

                Serve hot or cold. <\/em><\/p>\n

                This recipe can be doubled.<\/em><\/p>\n

                My file, source unknown<\/em><\/p>\n

                \n

                Sesame Peanut Pasta Salad (pareve)<\/strong><\/span><\/h3>\n

                4 servings<\/p>\n

                Ingredients<\/span>:<\/h4>\n
                  \n
                • 3 cups shredded mixed greens<\/em><\/li>\n
                • 2 cups cooked noodles (I like angel\u00a0hair or linguini), drained and cooled<\/em><\/li>\n
                • \u00be cup shelled edamame<\/em><\/li>\n
                • 3 stalks celery, sliced<\/em><\/li>\n
                • 4 green onions, sliced thinly<\/em><\/li>\n
                • 1 red bell pepper cut into thin strips<\/em><\/li>\n
                • 1 can baby corn, drained and cut into pieces<\/em><\/li>\n
                • \u00bd cup unsalted roasted peanuts, chopped (sunflower kernels may be substituted)<\/em><\/li>\n<\/ul>\n

                  Dressing<\/span>:<\/h4>\n
                    \n
                  • \u00bc cup sugar<\/em><\/li>\n
                  • \u00bc cup rice wine vinegar<\/em><\/li>\n
                  • 1 teaspoon sesame oil<\/em><\/li>\n
                  • 1 Tablespoon oil<\/em><\/li>\n
                  • \u00bc teaspoon ground black pepper<\/em><\/li>\n
                  • \u00bd teaspoon soy sauce<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. In a small bowl combine the sugar, sesame oil oil, pepper and soy sauce, Whisk to combine.<\/li>\n
                    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.<\/li>\n
                    3. Add the lettuce and remaining dressing to the noodle mixture and toss to coat.<\/li>\n
                    4. Garnish with peanuts before serving.<\/li>\n<\/ol>\n

                      Note<\/span>: 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.<\/em><\/p>\n

                      Modified from yummly.com<\/em><\/p>\n

                      \n

                      Diakon\u00a0& Sesame Peanut Noodles (pareve)<\/strong><\/span><\/h3>\n

                      6 to 8 servings<\/p>\n

                      Ingredients<\/span>:<\/h4>\n
                        \n
                      • 2 Tablespoons soy sauce<\/em><\/li>\n
                      • 2 Tablespoons rice wine or white wine vinegar<\/em><\/li>\n
                      • 1 teaspoon salt<\/em><\/li>\n
                      • 1 Tablespoon sugar<\/em><\/li>\n
                      • 1 Tablespoon peanut oil<\/em><\/li>\n
                      • 1 Tablespoon sesame oil<\/em><\/li>\n
                      • 1 teaspoon orange zest<\/em><\/li>\n
                      • \u00bd teaspoon red chili flakes<\/em><\/li>\n<\/ul>\n

                        Salad<\/span>:<\/h4>\n
                          \n
                        • 8 oz.\u00a0linguine\u00a0noodles, cooked, drained and rinsed<\/em><\/li>\n
                        • Salt to taste<\/em><\/li>\n
                        • 2 cups bean sprouts, blanched<\/em><\/li>\n
                        • 1 cup carrots, finely shredded<\/em><\/li>\n
                        • 1 cup daikon (or red radish), finely shredded<\/em><\/li>\n
                        • 1 English cucumber cut in half then sliced<\/em><\/li>\n
                        • 4 green onions, sliced<\/em><\/li>\n
                        • 1\u00bd\u00a0Tablespoons black sesame seeds<\/em><\/li>\n
                        • Fresh cilantro or parsley for garnish<\/em><\/li>\n<\/ul>\n

                          Instructions<\/span>:<\/h4>\n
                            \n
                          1. In a bowl combine the soy sauce, vinegar, salt, sugar, peanut oil, sesame oil, orange zest, and chili. Whisk to combine.<\/li>\n
                          2. In a large salad bowl combine the noodles with the bean sprouts, cucumber, carrots, daikon, green onions, and sesame seeds.<\/li>\n
                          3. Pour the dressing over the salad and toss to coat.<\/li>\n
                          4. Refrigerate for at least 1 hour and up to 12 hours before serving.<\/li>\n
                          5. Garnish with cilantro.<\/li>\n<\/ol>\n
                            \n

                            \u00a9 Eileen Goltz sesame peanut noodles 13a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                            After only eating meat for the holidays, I\u2019m chickened out. If I have to eat one more piece of salmon I\u2019m going to grow gill! I want fast, easy and ok, I\u2019ll say it, I want pasta.<\/p>\n","protected":false},"author":53,"featured_media":33567,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-33564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"\nSesame Noodles - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/sesame-noodles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sesame Noodles - OU Life\" \/>\n<meta property=\"og:description\" content=\"After only eating meat for the holidays, I\u2019m chickened out. 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