Type what you have

Ingredients

• ✓ sesame seed
• chicken
• onion
• garlic
• chicken broth
• chili powder
• almond
• banana
• cinnamon
• salt
• corn tortilla
• pine nut
• butter
• semisweet chocolate

Instructions

1. 1 Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
2. 2 Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
3. 3 Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
4. 4 Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

By deondra

Ingredients

• ✓ sesame seed
• onion
• raisin
• garlic
• chipotle chile in adobo sauce
• peanut butter
• tomato
• sugar
• cinnamon
• chili powder
• cumin
• coriander
• nutmeg
• cocoa powder
• chicken breast

Instructions

1. 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
2. 2 Cover; cook on Low until chicken is very tender, about 5 hours.

By ELAINE05

Ingredients

• ✓ sesame seed
• mulato chile
• ancho chile
• guajillo chile
• pasilla chili
• lard
• onion
• garlic
• flour tortilla
• corn tortilla
• plantain
• almond
• peanut
• tomato
• mexican chocolate
• chicken

Instructions

1. 1 Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
2. 2 Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
3. 3 Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
4. 4 If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
5. 5 Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
6. 6 Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
7. 7 Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
8. 8 Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

By Ty

Ingredients

• ✓ sesame seed
• vegetable oil
• chicken
• paprika
• clove
• cinnamon
• black pepper
• cayenne pepper
• bay leaf
• onion
• garlic
• tomato
• chicken broth
• brown sugar
• semisweet chocolate chip
• raisin

Instructions

1. 1 Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

By Jenny Wells

Ingredients

• ✓ sesame seed
• chicken
• water
• celery
• bay leaf
• onion
• garlic
• salt
• black pepper
• almond
• olive oil
• chicken bouillon
• guero chile pepper
• jalapeno pepper
• black olive
• caper

Instructions

1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Ingredients

• ✓ sesame seed
• cumin
• black peppercorn
• coriander seed
• cinnamon stick
• clove
• bay leaf
• beef broth
• vegetable oil
• guajillo chile pepper
• ancho chile pepper
• chile de arbol pepper
• onion
• garlic
• goat stew meat
• white vinegar
• salt
• oregano
• thyme
• tomato
• flour tortilla
• cheddar cheese
• lime
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
3. 3 Heat beef broth in a medium-sized pot and turn to a low simmer.
4. 4 Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
5. 5 Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
6. 6 Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
7. 7 Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
8. 8 Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
9. 9 Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.
10. 10 Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
11. 11 Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.
12. 12 Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

By Jordan VanDijk

Ingredients

• ✓ sesame seed
• turkey meat
• cinnamon stick
• turkey stock
• oregano
• cumin
• white pepper
• salt
• hot chocolate tablet
• corn tortilla
• almond
• peanut
• dried cranberry
• coriander seed
• clove
• garlic
• onion
• vegetable oil
• roma tomato
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1

Ingredients

• ✓ sesame seed
• olive oil
• snow pea
• mushroom
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ sesame seed
• asparagus
• hoisin sauce

Instructions

1. 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
4. 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

By yorkc39

Ingredients

• ✓ sesame seed
• sesame oil
• broccoli
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ sesame seed
• firm tofu
• all-purpose flour
• vegetable oil
• brown mustard

Instructions

1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian

Ingredients

• ✓ sesame seed
• asparagus
• peanut oil
• ginger
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill

Ingredients

• ✓ sesame seed
• soy sauce
• all-purpose flour
• salt
• black pepper
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place soy sauce in a 9x13-inch baking dish. On a piece of wax paper, mix together sesame seeds, flour, salt, and pepper. Dip chicken pieces in soy sauce to coat, then dredge in sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
3. 3 Bake in the preheated oven for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time.
4. 4 Garnish chicken with extra sesame seeds if desired, and serve.

By Loll

Ingredients

• ✓ sesame seed
• asparagus
• sesame oil
• olive oil
• pumpkin seed

Instructions

1. 1 Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
2. 2 Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.

By Bren

Ingredients

• ✓ sesame seed
• asparagus
• brie cheese
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
3. 3 Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
4. 4 Bake in preheated oven for 8 minutes.
5. 5 Increase oven to broil. Broil just until breadcrumbs are golden brown.

By Vicki

Ingredients

• ✓ sesame seed
• mahi mahi
• sesame oil
• garlic pepper seasoning
• ginger

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
2. 2 Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

By Melissa Goff

Ingredients

• ✓ sesame seed
• dinner roll dough
• margarine
• garlic salt
• parmesan cheese

Instructions

1. 1 Lightly grease one large baking sheet.
2. 2 Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

By Andrew Chinn

Ingredients

• ✓ sesame seed
• feta cheese
• egg
• all-purpose flour
• oil
• honey

Instructions

1. 1 Cut feta cheese into squares or rectangles about 1/2 inch thick.
2. 2 Crack eggs into a bowl wide enough to fit the feta and beat lightly with a fork. Place flour on a plate. Place sesame seeds on a second plate.
3. 3 Coat each piece of feta in flour, then eggs, and then sesame seeds. Be sure to coat well with each step, so all sides are covered.
4. 4 Heat enough olive oil to shallow fry in a frying pan over medium-high heat. Working in batches if necessary, carefully add the feta and fry until nicely golden, about 5 minutes. Flip and fry on the other side, about 5 minutes more. Drain on paper towels to remove any excess oil. Drizzle honey on top and serve warm.

By Eleni Saltas

Ingredients

• ✓ sesame seed
• cooking spray
• chicken wing
• soy sauce
• water
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Place frozen chicken wings, skin side-down, in the prepared pan.
3. 3 Combine soy sauce, water, and sugar in a bowl; pour sauce over chicken.
4. 4 Bake in the preheated oven for 30 minutes. Remove from the oven, turn wings, and sprinkle with sesame seeds. Return to the oven and bake until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Josh Nelson

Ingredients

• ✓ sesame seed
• salmon fillet
• soy sauce
• ginger
• honey
• cayenne pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
2. 2 Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
3. 3 Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with the pan drippings. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
4. 4 Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.

By Yvonne

Ingredients

• ✓ sesame seed
• jalapeno pepper
• green onion
• ginger root
• garlic
• sesame oil

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

Ingredients

• ✓ sesame seed
• sesame oil
• soy sauce
• garlic
• brown sugar
• asparagus

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
3. 3 Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

By Sue Lau

Ingredients

• ✓ sesame seed
• cod
• butter
• lemon juice
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
2. 2 Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
3. 3 Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

By Lisa Harmon

Ingredients

• ✓ sesame seed
• instant ramen noodle
• sambal oelek
• garlic
• ginger
• sesame oil

Instructions

1. 1 Bring 2 cups water to a boil in a large skillet. Add ramen noodles and boil for 2 minutes. Drain noodles in a colander and wipe out the skillet.
2. 2 Meanwhile, whisk sambal oelek, garlic, and ginger paste together.
3. 3 Add sesame oil to the skillet and heat over medium heat. Add drained noodles and cook until slightly crispy, about 3 minutes. Add sambal oelek mixture. Cook for 3 minutes more using chopsticks to toss the noodles in the sauce.
4. 4 Divide mixture between 2 serving bowls and garnish with toasted sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ sesame seed
• ahi tuna steak
• blackened seasoning
• teriyaki sauce
• black sesame seed
• grapeseed oil

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ sesame seed
• white sugar
• vegetable oil
• soy sauce
• green onion
• garlic
• round steak

Instructions

1. 1 Mix together sugar, oil, soy sauce, green onions, and garlic in a large bowl; set marinade aside.
2. 2 Cut steak into strips and add to marinade; stir to coat. Cover the bowl and place in the refrigerator, 30 minutes to overnight.
3. 3 Cook steak with marinade in a wok or frying pan over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add sesame seeds; cook for 2 more minutes.

By LMEC623

Ingredients

• ✓ sesame seed
• soy sauce
• honey
• ginger
• garlic
• salmon fillet
• sesame oil

Instructions

1. 1 Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
2. 2 Place salmon fillets in a shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
3. 3 Heat sesame oil in a large skillet over medium-high heat.
4. 4 Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved marinade over salmon; sprinkle with sesame seeds.
5. 5 Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

By Emily

Ingredients

• ✓ sesame seed
• brown sugar
• soy sauce
• sherry
• ketchup
• garlic powder
• ginger
• chicken thigh

Instructions

1. 1 Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl.
2. 2 Place chicken thighs in the bottom of a slow cooker. Pour sauce over top.
3. 3 Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephanie

Ingredients

• ✓ sesame seed
• bacon
• onion
• udon noodle
• broccoli
• napa cabbage
• black pepper

Instructions

1. 1 Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
2. 2 Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
3. 3 Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

By Xean Drury Xean45

Ingredients

• ✓ sesame seed
• canola oil
• sesame oil
• green bean
• soy sauce

Instructions

1. 1 Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

By Cooking_Muse