Cold Chinese Sesame Noodles - Recipes

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Results 1 - 10 of 17 for cold chinese sesame noodles

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1. COLD CHINESE NOODLES WITH SESAME SAUCE

Mix together sauce ingredients. This ... with 1 tablespoon sesame or peanut oil to keep ... sliced scallions. Serve with chopsticks if desired.

2. HONEY CHICKEN

Marinate chicken in soy sauce ... a sprinkle of sesame seeds. Serve with boiled rice and steamed vegetables. Top chicken with fried Chinese noodles.

3. SESAME NOODLE SALAD

Put vinegar, soy sauce, oil, ... narrow strips. Put noodles in large serving bowl. Add ... you can't fine Chinese chili sauce with garlic in ... Note: To toast sesame seeds, stir them in a ... pop and turn brown.

4. INDONESIAN SESAME NOODLES

In a medium bowl, combine all ingredients except noodles. Using wire whisk or ... blended. Add noodles; toss to coat well. Serve at room temperature.

5. CHINESE SPICED COLD NOODLES

Cook noodles in boiling water for 3 ... drain. Rinse under cold water until cool. Shake off ... Ideal dish to serve on a hot day. Serves 4 to 6.

6. CHINESE COLD SLAW

Toast the noodles, nuts and seeds at ... Toss on the salad just before serving. Be sure to wash cabbage and drain well, even after slicing it.

7. CHINESE CHICKEN SALAD

Combine these and shake well ... over so all noodles cook evenly. Remove as soon ... and pour dressing over all. Toss lightly. Serve immediately.

8. COLD CHINESE NOODLE AND CHICKEN SALAD

Combine chicken, scallions, nuts, and ... the vegetable and sesame oils and sesame seeds in ... Pour dressing over noodles and toss to coat evenly. ... few hours until cold. This serves at least 4 people.

9. CHINESE HOT AND COLD (OR DAN DAN) NOODLES

Cook noodles in boiling water and drain ... needed--noodles tend to dry out in refrigerator. Cover and chill at least 2 hours before serving. Serves 4-6.

10. CHINESE CHICKEN SALAD FOR 30

Place chicken in baking dish. ... garlic powder. Drizzle sesame oil on top. Bake at ... mix, carrots, cabbage, noodles and scallions. For dressing, combine ... leaf of Napa cabbage.

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