COLD PEANUT NOODLE SALAD
Steps:
- To make the peanut lime dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.
- Bring a pot of water to a boil for the whole wheat spaghetti. Break the spaghetti in half to make it easier to stir into the salad ingredients later. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
- Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots using a large-holed cheese grater. Roughly chop the cilantro and peanuts. Slice the green onion.
- Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.
- Serve the salad and peanut lime dressing immediately, or divide the undressed salad between four containers (about 2 cups each) and divide the dressing between four smaller containers (about 2 Tbsp or slightly more each). Refrigerate up to 4-5 days.
Nutrition Facts : ServingSize 2 Cups, Calories 637.13 kcal, Carbohydrate 65.73 g, Protein 19.65 g, Fat 34.55 g, Fiber 14 g, Sodium 405.95 mg
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.
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
CHILLED PEANUT CHICKEN NOODLE SALAD
Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- START THE WATER: Bring a large pot of salted water to a boil.
- POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
- COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
SESAME PEANUT NOODLE SALAD
Cold egg noodles are tossed with fresh cilantro and cucumber and dressed with a tangy peanut sauce to make a delightful summertime treat in this recipe.
Provided by Seattle Dad
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 696.5 calories, Carbohydrate 90.3 g, Cholesterol 95.3 mg, Fat 27.9 g, Fiber 6.3 g, Protein 24.6 g, SaturatedFat 4.6 g, Sodium 324.2 mg, Sugar 5.6 g
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead.
Provided by breezee1984
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
- Cook linguine in a large pot of boiling water until al dente about 10 minutes.
- Drain and rinse pasta under cold water, transfer to large bowl.
- Toss with sesame oil to coat.
- Add carrot, bell pepper, and scallions to the bowl with the linguine.
- Add reserved peanut sauce to coat, tossing gently to combine.
- Refrigerate for 30 minutes.
Nutrition Facts : Calories 561.3, Fat 21.1, SaturatedFat 4.1, Sodium 417.6, Carbohydrate 75.4, Fiber 6.1, Sugar 6.8, Protein 20.5
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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- Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.
- In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.
- Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can’t wait). Right before serving, toss and add additional peanut sauce if needed.
- Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.
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4.8/5 (5)Total Time 25 minsCategory SaladCalories 590 per serving
- Cook Noodles: Cook noodles according to package directions. Drain and rinse with cold water in colander until cool. Set aside.
- Make Dressing: Stir together all peanut dressing ingredients in mixing bowl until smooth. Set aside.
- Mix Salad: Toss noodles with bell pepper, carrots, scallions, peanuts, sesame seeds, and peanut dressing until well-mixed. Serve or refrigerate (Note 6).
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