Sesame-Peanut Bars

Ingredients

  • 1/4 stick of butter
  • 1 1/4 cups white and/or black sesame seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup unsalted, roasted peanuts
  • 1/4 teaspoon kosher salt
  • 1/4 cup honey
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon vanilla extract
Special equipment:
  • 8×8″ glass baking dish
  • parchment paper

Sesame-Lime Chicken Salad

Ingredients

  • ¼ cup canola oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • ½ teaspoon toasted sesame oil
  • ½ red chili pepper (such as jalapeño or serrano), sliced
  • Kosher salt and black pepper
  • 1 small head romaine lettuce, leaves torn into bite-size pieces (about 6 cups)
  • 2 carrots, grated
  • 4 cups shredded chicken (from 1 2 to 2 ½ pound bird)
  • 1 tablespoon toasted sesame seeds
  • 1 cup crispy Chinese noodles
  • ¼ cup fresh cilantro leaves

Crispy Nori Prawn Noodle Salad

Ingredients

  • 100g pkt vermicelli bean thread noodles
  • 1 sheet nori, torn into small pieces
  • 25g (1/3 cup) panko breadcrumbs
  • 1 egg white, lightly whisked
  • 24 (about 1kg) medium green prawns, peeled and deveined, tails left intact
  • 2 tablespoons coconut oil
  • 1 continental cucumber, peeled, deseeded, cut into matchsticks
  • 2 carrots, peeled, shredded
  • 1/2 large green papaya, peeled, deseeded, shredded
  • 4 green shallots, trimmed, shredded
  • Kewpie Roasted Sesame Japanese Dressing, to serve
  • 1 tablespoon black or white sesame seeds, to serve
  • Baby kale leaves, to serve (optional)

Black and White Sesame Seed Cookies

Ingredients

Cookies:
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3 cups cake flour, plus more
  • 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
Frosting and Assembly:
  • 1/2 cup black sesame seeds
  • 1/4 teaspoon vegetable oil
  • 1/2 cup white sesame seeds
  • 4 cups powdered sugar
  • 1 teaspoon fresh lemon juice
  • Pinch of kosher salt
  • Special equipment:
  • A 3″-diameter cookie cutter

Simple Sesame Noodles

Ingredients

  • 12 ounces thin noodles
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons pure sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon hot chili oil
  • 4 cloves garlic, minced
  • 4 green onions, thinly sliced

Directions

  1. Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
  2. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
  3. Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

Sesame Pasta Chicken Salad

Ingredients

  • 1/4 cup sesame seeds
  • 1 (16 ounce) package bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 cups shredded, cooked chicken breast meat
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onion

Honey & Soy Chicken With Sesame Broccoli

Ingredients

  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 2 tbsp oil
  • 1 tbsp garlic & ginger paste
  • 8 skin-on chicken thighs
  • 1 large head broccoli, cut into florets
  • 1 tbsp sesame seeds
  • rice, to serve (optional)

Directions

  1. Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don’t worry if not – they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
  2. When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.