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Blog

Butteryum food blog recipes

Filtering by Tag: asian recipes

Cold Sesame Noodles

Patricia @ ButterYum

I sampled these tasty noodles at a recent get-together and immediately asked for the recipe. Not only did I get the recipe, but the person who made it sent me home with a small plateful to enjoy later. The intoxicating scent of the noodles drove me crazy the whole way home and I ate them as soon as I walked in the door. I will most definitely be making these noodles again and again.

Cold Sesame Noodles

makes 1 pound

Printable Recipe

Ingredients

  • 16 ounces angle hair pasta (or thin spaghetti)

  • 1/2 cup toasted sesame oil

  • 1/2 cup regular soy sauce (not low sodium)

  • 1/4 cup balsamic vinegar

  • 1 tablespoon hot chili oil (or sriracha)

  • 1/4 cup white granulated sugar

  • 1 red bell pepper, sliced into thin strips

  • 1 scallion, chopped

  • 1 teaspoon sesame seeds (toasted or not)

Directions

  1. Cook pasta according to package instructions; drain - do not rinse.

  2. While the pasta is cooking, whisk the sesame oil, soy, balsamic, chili oil, and sugar together in a large bowl until the sugar dissolves.

  3. Add the hot pasta and bell pepper strips; stir well to coat and chill for at least 30 minutes.

  4. Garnish with chopped scallions and sesame seeds just before serving.

Note

  • I usually heavily salt my pasta water, but because the sauce for these noodles contains full-sodium soy sauce, I omit salting my pasta water.

adapted from allrecipes.com

Smoky Sautéed Baby Bok Choy

Patricia @ ButterYum

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Here’s an awesome vegetable side dish with an Asian flavor profile. I’ve chosen to use baby bok choy (aka Chinese white cabbage) because it’s more tender and less bitter than the full-grown variety. If you’d like to substitute full-grown bok choy, see my notes below the recipe.

Smoky Sautéed Baby Bok Choy - ButterYum

Serve the box choy over rice or noodles so you don’t miss any of the delectable pan sauce.

Items used to make this recipe:

(affiliate links)


Smoky Sautéed Baby Bok Choy

makes 4 servings

Printable Recipe

Ingredients

Sauce:

  • 2 tablespoons water

  • 1 tablespoon oyster sauce

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon liquid aminos (or light soy sauce)

Additional Ingredients:

  • 1 tablespoon peanut or vegetable oil

  • 1 tablespoon unsalted butter

  • 1 pound baby bok choy (about 6-inches tall), washed, trimmed, and cut in half lengthwise

Directions

  1. In a small bowl, combine sauce ingredients and set aside.

  2. In a large skillet over medium-high heat, saute the prepared baby bok choy, cut side down, for 2-4 minutes, or until they start to caramelize on the edges (cover the pan to help the greens wilt).

  3. Add the sauce ingredients and continue cooking, uncovered, for an addition 2-3 minutes, stirring occasionally. Serve over rice or noodles.

Note

  • To substitute full-grown bok choy, separate all the stems, then cut the green leaves from the stalks. Cut the stalks into 1/2-inch wide pieces and sautéed for 4-5 minutes before proceeding with the rest of the recipe.