Type what you have

Ingredients

• ✓ sesame oil
• sesame seed
• broccoli
• rice vinegar
• soy sauce
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Ingredients

• ✓ sesame oil
• cucumber
• salt
• rice wine vinegar
• soy sauce
• sugar
• sesame seed

Instructions

1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller

Ingredients

• ✓ sesame oil
• carrot
• sesame seed
• rice vinegar
• soy sauce
• white sugar
• almond

Instructions

1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Ingredients

• ✓ sesame oil
• persian cucumber
• salt
• rice vinegar
• white sugar
• soy sauce
• sesame seed

Instructions

1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Ingredients

• ✓ sesame oil
• green cabbage
• carrot
• jicama
• black sesame seed
• mayonnaise
• rice vinegar
• honey

Instructions

1. 1 Place cabbage, carrot, jicama, and sesame seeds in a large bowl.
2. 2 Whisk together mayonnaise, vinegar, sesame oil, and honey in a small bowl.
3. 3 Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

By Celeste

Ingredients

• ✓ sesame oil
• soba noodle
• storage container
• edamame
• carrot
• green onion
• cilantro
• peanut sauce
• dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2. 2 Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
3. 3 Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

By B Tario

Ingredients

• ✓ sesame oil
• red leaf lettuce
• green onion
• soy sauce
• water
• sugar
• white vinegar
• red pepper flake

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ sesame oil
• edamame
• napa cabbage
• bok choy
• rice wine vinegar
• salt
• carrot
• black sesame seed
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Ingredients

• ✓ sesame oil
• sweet chili sauce
• soy sauce
• garlic
• ginger
• firm tofu
• snow pea
• red cabbage
• carrot
• peanut

Instructions

1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Ingredients

• ✓ sesame oil
• rice vinegar
• olive oil
• sugar
• salt
• asparagus
• feta
• tomato
• green onion
• cilantro

Instructions

1. 1 Whisk together rice vinegar, olive oil, sugar, sea salt, and sesame oil in the bottom of a salad bowl until dressing is well blended.
2. 2 Add asparagus, feta, tomato, green onion, and cilantro to dressing in the bowl; toss to coat. Cover and refrigerate for 1 hour before serving.

By Locally Grown

Ingredients

• ✓ sesame oil
• vegetable oil
• ginger
• garlic
• chicken
• cabbage
• carrot
• soy sauce
• garlic sauce
• jasmine rice
• rice paper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking sheet with ½ teaspoon vegetable oil.
2. 2 Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; sauté 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce; cook and stir until vegetables soft, 2 to 3 minutes. Stir in cooked rice. Reduce heat to low while preparing rice papers.
3. 3 Wet a clean kitchen cloth with warm water; place 1 rice paper wrapper inside. Wrap completely in cloth; soften, about 1 minute. Place ¼ cup chicken mixture in middle of softened rice paper wrapper; fold in both ends, then roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
4. 4 Repeat wetting, softening, filling, and rolling with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining ½ teaspoon vegetable oil.
5. 5 Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.

By The Pynns

Ingredients

• ✓ sesame oil
• spaghetti
• honey
• soy sauce
• corn oil
• red pepper flake
• salt
• cilantro
• green onion
• honey-roasted peanut
• sesame seed

Instructions

1. 1 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.
2. 2 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.

By WholesomeHunter

Ingredients

• ✓ sesame oil
• green onion
• soy sauce
• sesame seed
• korean chile pepper powder
• sugar
• rice
• romaine lettuce
• cucumber
• tofu

Instructions

1. 1 Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
2. 2 Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

By tamzie

Ingredients

• ✓ sesame oil
• sweet potato
• vegetable oil
• onion
• ginger root
• red curry paste
• vegetable broth
• coconut milk
• lemon juice
• salt
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
3. 3 While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
4. 4 Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
5. 5 Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

By Lynn

Ingredients

• ✓ sesame oil
• mayonnaise
• ramen noodles
• apple cider vinegar
• white sugar
• celery seed
• olive oil
• almond
• broccoli coleslaw mix
• onion
• sunflower seed

Instructions

1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

Ingredients

• ✓ sesame oil
• red cabbage
• jicama
• carrot
• cilantro
• lime ponzu
• orange juice
• ginger
• walnut
• sugar
• vanilla
• cinnamon

Instructions

1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Ingredients

• ✓ sesame oil
• spaghetti
• olive oil
• soy sauce
• white sugar
• rice vinegar
• sesame seed
• sweet chili sauce
• green onion
• red bell pepper
• sugar snap pea

Instructions

1. 1 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, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
2. 2 Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

By MrsHollowell

Ingredients

• ✓ sesame oil
• wheat noodle
• ketchup
• soy sauce
• brown sugar
• kosher salt
• lime juice
• green onion
• carrot
• zucchini
• red bell pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 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 Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Ingredients

• ✓ sesame oil
• bacon
• red new potato
• mayonnaise
• soy sauce
• sugar
• hot mustard
• salt
• bok choy
• red bell pepper
• green onion
• cilantro

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
2. 2 While the bacon is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool for 15 minutes. Chop into bite-sized chunks.
3. 3 Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.
4. 4 Combine potatoes, bacon, bok choy, bell pepper, green onion, and cilantro in a large bowl. Pour dressing over top and mix until well combined. Refrigerate until flavors have blended, at least 1 hour.

By NainInCandia

Ingredients

• ✓ sesame oil
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• cider vinegar
• olive oil
• black pepper
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ sesame oil
• vegetable broth
• water
• egg white
• miso paste
• ginger
• edamame
• shiitake mushroom
• spring onion
• garlic
• soy sauce
• firm tofu
• cayenne pepper
• nori
• white sugar

Instructions

1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Ingredients

• ✓ sesame oil
• chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• red chile pepper
• kosher salt
• mayonnaise
• asian chile paste
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ sesame oil
• chicken breast
• soy sauce
• brown sugar
• garlic
• ginger
• mayonnaise
• sugar
• ginger
• sesame seed
• napa cabbage
• green cabbage
• carrot
• fried rice noodle

Instructions

1. 1 Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
6. 6 While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
7. 7 Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

By MommyBennett

Ingredients

• ✓ sesame oil
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• jalapeno pepper
• salt
• white sugar
• soy sauce
• rice vinegar
• egg noodle
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ sesame oil
• egg
• olive oil
• garlic
• ginger
• vegetable broth
• soy sauce
• mirin
• shiitake mushroom
• red bell pepper
• bok choy
• green onion
• ramen noodle
• chile-garlic sauce
• kimchi
• radish

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges

Ingredients

• ✓ sesame oil
• wasabi paste
• soy sauce
• rice vinegar
• mayonnaise
• green onion
• furikake
• cucumber
• avocado
• rice noodle
• mayonnaise
• wasabi paste
• green onion
• imitation crabmeat
• sriracha
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
2. 2 Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
3. 3 Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
4. 4 Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
5. 5 Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
6. 6 Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

By John Mitzewich

Ingredients

• ✓ sesame oil
• dinner roll
• ginger
• honey
• garlic
• red pepper flake
• paprika
• chile-garlic sauce
• salt
• black pepper
• sugar
• lemon juice
• rice wine vinegar
• mayonnaise
• almond
• green onion
• cilantro
• corn kernel
• cabbage
• chicken breast

Instructions

1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Ingredients

• ✓ sesame oil
• firm tofu
• green onion
• soy sauce
• rice vinegar

Instructions

1. 1 Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

By Katrina Sherman Opgenorth

Ingredients

• ✓ sesame oil
• water
• ramen noodle
• chicken breast
• bok choy
• carrot

Instructions

1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Ingredients

• ✓ sesame oil
• chickpea
• tahini
• red pepper flakes
• garlic powder

Instructions

1. 1 Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

By Doug in Manhattan