NOODLES WITH PEANUT SAUCE
A delicious and easy 20-minute meal you can throw together with pantry ingredients and any vegetables you like.
Provided by Katie Workman
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
- When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
- Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.
Nutrition Facts : Calories 411.52 kcal, Carbohydrate 50.22 g, Protein 17.93 g, Fat 17.84 g, SaturatedFat 3.4 g, Sodium 1371.36 mg, Fiber 5.68 g, Sugar 12 g, ServingSize 1 serving
PEANUT BUTTER NOODLES
This is kid friendly with an Asian twist. Can also be made with spaghetti pasta.
Provided by Amy Brolsma
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 46.8 g, Fat 12 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 1188 mg, Sugar 9 g
COLD NOODLES WITH PEANUT SAUCE
Make the most of leftover pasta with food writer J.M. Hirsch's simple lunchbox recipe for peanut noodles.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together peanut butter, soy sauce, vinegar, and Sriracha. Toss together with spaghetti and chicken. Divide evenly between two plates and serve.
COLD SESAME NOODLES WITH SPICY PEANUT SAUCE
Spicy Asian-style sesame noodles that are delicious served cold or hot.
Provided by KBANDE
Categories Pasta and Noodles Noodle Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
- Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
- Refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g
COLD PEANUT-SESAME NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
- Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
- Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
UDON PEANUT BUTTER NOODLES
Udon noodles with a spicy Peanut sauce.
Provided by Mojito Mama
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g
COLD PEANUT NOODLES
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Cook spaghetti in a large pot of salted boiling water. Whisk together peanut butter, soy sauce, sesame oil, chili garlic paste, ginger, garlic, and sugar. Thin with the water. When noodles are done, drain and rinse under cold water. Toss sauce with pasta, and thin with more water if needed. Serve topped with a salad of shredded bok choy and carrots dressed with soy sauce, rice vinegar, and a little toasted sesame oil. Season with salt.
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
COLD PEANUT NOODLES
Make and share this Cold Peanut Noodles recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
- Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
- In a small bowl, whisk together the sauce ingredients until smooth.
- Drizzle the sauce over noodles mixture; toss to coat well.
- Serve room temp or cold.
- Garnish with sesame seeds if desired.
Nutrition Facts : Calories 351, Fat 11.5, SaturatedFat 2, Sodium 336.8, Carbohydrate 51.8, Fiber 3.5, Sugar 7.4, Protein 11
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