Somen Noodle Recipes for Debbie

[Guest guest]

Here are 3 I came up with on a MasterCook search. The Noodles with Sesame sauce

was posted by someone for our Cookbook of the Week for " 1,000 Vegetarian

Recipes " . I hope this is what you're looking for.

 

* Exported from MasterCook *

 

Cold Noodles With Peanut Sauce

 

Recipe By : Vegetarian Times Magazine, March 1998, page 46

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic -- minced

1 tablespoon peeled and grated fresh gengerroot

2 green onions

(white and pale green parts) , -- chopped

2 tablespoons unsalted peanut butter

2 tablespoons tahini

2 teaspoons low-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame seeds -- toasted

1/4 cup hot water

1 pound soba noodles or somen or dried linguini

 

4 SERVINGS VEGAN

 

Everyone loves Chinese noodles, with their spicy, pungent sauce. This

particular sauce uses garlic, fresh ginger peanut butter and tahini. It's

perfect on cold Asian noodles, such as soba or somen, but linguine will

work just as well.

 

Bring large pot of water to a boil.

 

Meanwhile, in food processor or blender, combine all ingredients except

noodles and process until smooth. Transfer sauce to large bowl.

 

When water boils, add noodles and stir to prevent sticking. Cook noodles

according to package directions or until al dente. Drain, rinse under cold

running water and drain again.

 

Transfer noodles to bowl with sauce and toss to coat. Cover and

refrigerate until thoroughly chilled, at least 3 hours. Toss again before

serving.

 

PER SERVING: 559 CAL.; 15G PROT.; 12G TOTAL FAT (1G SAT. FAT); 97G CARB.;

0 CHOL.; 187MG SOD.; 9G FIBER.

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Noodles With Sesame Sauce

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 205

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Tomoshiraga somen -- (very thin noodles)

1/2 cup tahini -- (sesame paste)

3 tablespoons mirin -- (rice wine)

or dry sherry

1 1/2 tablespoons dark soy sauce

3 tablespoons water

1 1/2 tablespoons sugar

2 teaspoons sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon chili oil -- (optional)

3 cloves garlic

1 cup chopped snow peas or sugar-snap peas

3/4 cup coarsely shredded cucumber

1/3 cup sliced scallions

(white and green parts)

 

Makes: 5 cups; serves: 3 to 4

 

This light, delicate dish can be made slightly spicy with the chili oil or

left mild without it. Tomoshiraga somen is available at Asian groceries.

If you can't find it, use angel hair pasta instead.

 

1. Cook the noodles in boiling salted water 2 to 3 minutes or until

tender. Drain into strainer and run under cold water until chilled. Place

in a large bowl.

 

2. Place the tahini, mirin, soy sauce, water, sugar, sesame oil, ginger,

and chili oil into a blender container. Cover and process until smooth.

While blender is running, remove cap and drop in the garlic. Continue

blending until garlic is completely minced.

 

3. Add the snow peas, cucumber, and scallions to the bowl with the

noodles. Pour sesame sauce over the noodle salad; toss until completely

combined.

 

Variation: Add 1 cup mung bean sprouts to the salad.

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

SPICY NOODLES WITH GINGER AND FRESH VEGETABLES

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 carrots -- peeled

1 large zucchini

3 green onions

1 tablespoon vegetable oil

4 tablespoons matchstick-size strips fresh ginger

3 teaspoons chopped garlic

1 teaspoon oriental sesame oil

1 1/4 cups water

1 cup canned unsweetened coconut milk

1 tablespoon reduced-sodium soy sauce

1 1/2 teaspoons Thai red curry paste

9 ounces somen

1/2 cup finely chopped toasted peanuts

1/2 cup finely chopped fresh mint leaves

 

Cut carrots, zucchini and green onions into matchstick-size strips.

 

Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and

1

1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini,

half of

green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic;

sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted

spoon,

transfer vegetables to bowl.

 

Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry

paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4

cups, about 6 minutes. Add sautéed vegetables and remaining onions.

 

Meanwhile, cook somen in large pot of boiling salted water until just tender,

about

2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat.

Sprinkle nuts and mint over.

 

Serves 4.

 

Bon Appétit

January 1998

 

 

 

 

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NOTES : NOTES:

 

 

 

 

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