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Cold Sesame Noodles Recipe

Cold Sesame Noodles

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on July 19, 2011

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    Really good. I used 2T sesame oil to toss in initially (use 2 big forks or your fingers, 2 more T in the sauce and 2 T canola oil for the sautee. 6 tablespoons total oil was plenty and the toasted sesame flavor was perfect. I wish I could have used all the chili, but had to keep it tame for my 5 year old. = Will add more to my bowl.

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  • on July 09, 2011

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    This was so oily - really awful.

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  • on December 16, 2010

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    I made some slight changes to this recipe - I used rice noodles & I served the dish warm, not cold. I cooked all of the sauce ingredients in a wok & added the cooked noodles until covered in the warm sauce; & then served in bowls with the green onions & sesame seeds to decorate. Also I only used half the amount of peanut butter, which was plenty! I also added veggies to the dish for variety.

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  • on October 04, 2010

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    This is a mad good recipe. I had to use udon noodles... still delicious. Regarding written recipe vs. show: On the show, Tyler didn't use 1/4 cup of oil to cook the ginger etc. He just gave the pan a light drizzle. I used maybe 1/8 cup and it was plenty. Also, on the show he didn't use 3 TBLS to keep the noodles from sticking. Again he did a light drizzle, more like a few drops. That's what I did, and it worked fine. Last but least, I couldn't find a Thai chile so I used 2 serranos. This may become one of my favorite recipes. It's that good.

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  • on August 04, 2010

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    Almost just like the kind I got in chinatown nyc... yum!

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  • on June 09, 2010

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    Thank you for your note about the noodles, Mark !

    .

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  • on January 20, 2010

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    Made this according to Tyler but omitted about 2T of sesame oil because it seemed like overkill. Glad I did. Even with that small omission there was enough dressing for 2 batches of noodles! Very tasty, but soba is sitting in a pool of dressing. I should have used my own common sense when I poured the sauce over. I would definitely cut the dressing in half. Sent with love from of all things - a condiment + dressing lover. I am now serving it over a bed of spring mix salad. Hopefully that will cut down on the "pool" effect I have going on. Other than that - it's a keeper!

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  • on December 30, 2009

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    This is a simple and delicious peanut sauce. I used the noodles and added chicken and veggies for a complete meal. What's nice is that is last in the fridge for awhile. The recipe calls for a lot of sesame oil but the peanut butter is pretty strong in flavor itself and the sesame oil gives it the contrast you need so it doesn't taste like you're just eating peanut butter. I actually held back on the sesame oil and I wish i didn't.

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  • on December 19, 2009

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    Succulent and good. The Sesame Oil becomes more mellow than one would expect. Note to Mark in Houston: Udon are round, fat, soft noodles wrapped in plastic and found in the refrigerator case. He used Soba (a dried buckwheat noodle.

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  • on December 19, 2009

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    Tyler didn't use Soba noodles when he made this. I think they were Udon. FOOD NETWORK: please make a note on recipes when they change from the show. This not the first (or tenth time recipes don't match the show. I'm OK with that, IF YOU TELL US. Using Soba, you need to use at least 12 oz. of noodles, or you will have too much sauce. Hmm, maybe better with 12 oz. of Udon. I like the buckwheat noodles (used 12 oz., so it tastes good. Would have given this 5 stars if recipe matched the show.

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