Time 20m Yield 8 Number Of Ingredients 9 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Time 4h25m Yield 18 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.
Time 5m Yield 1 cup. Number Of Ingredients 4 Steps:
In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.
Time 25m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, sesame oil, sweetener, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cabbage, cilantro, and green onions.
Time 25m Yield 12 cups, 12 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Drain and set aside. Blend sesame oil, vinegar, hot oil, salt, pepper, soy sauce and sugar. Stir until sugar is completely dissolved. Pour over pasta. Toast sesame seeds by placing in a hot skillet and tossing until lightly toasted. Set aside seeds. In same pan used for sesame seeds, heat vegetable oil until smoking. Pour over pasta. Sprinkle with toasted sesame seeds and green onions. Toss well.
Time 4h25m Number Of Ingredients 7 Steps:
Boil fettuccine noodles in salted water. Drain and put in a large mixing bowl. Add KRAFT Asian Toasted Sesame Salad Dressing while noodles are still hot to mix properly. Dice green onions and add to pasta. Add drained can of water chestnuts to pasta along with soy sauce. Toss diced chicken and all other ingredients together and add a sprinkle of toasted sesame seeds on top of each serving. Refrigerate for 4 hours or overnight to bring out all the flavors. Enjoy!
Time 30m Yield 10 servings. Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions. , Meanwhile, in a small saucepan over medium heat, heat the sesame oil, canola oil and pepper flakes until oil is fragrant. Remove from the heat. Stir in the soy sauce, honey and salt; set aside., Drain spaghetti and rinse in cold water; transfer to a large bowl. Add the peanuts, cilantro, sesame seeds and oil mixture; toss to coat. Chill until serving.
Time 20m Yield 4 servings Number Of Ingredients 14 Steps:
Bring a pot of water to a boil, and season generously with salt. In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well. Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat. Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper. Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
