AMAZING PEANUT SOBA NOODLES
This is a deliciously fresh and easy recipe. It is best served cold but can also be served at room temperature. I guarantee you'll be having seconds!
Provided by Tarrin
Categories Main Dish Recipes Bowls
Time 1h11m
Yield 4
Number Of Ingredients 17
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
- Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
- Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.
Nutrition Facts : Calories 586 calories, Carbohydrate 101.8 g, Fat 14.9 g, Fiber 3.3 g, Protein 21.3 g, SaturatedFat 2.1 g, Sodium 1733.9 mg, Sugar 8.4 g
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
SOBA WITH CHICKEN AND PEANUT SAUCE
Categories Chicken Garlic Nut Onion Pasta Soy Vegetable Quick & Easy Dinner Lunch Peanut Gourmet Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water , stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.
- Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
- While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
- Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
- Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.
COLD PEANUT SOBA NOODLES
I'm a huge fan of cold peanut noodles, especially soba noodles. Soba noodles are Japanese buckwheat noodles, and are great for vegetarians. A 2-ounce (dry) serving of soba noodles has 8 grams of protein and 12% of the RDA of dietary fiber - and no cholesterol. Add different vegetables if you wish (shredded cabbage is good, or water chestnuts), and if you're not vegetarian, add soy-marinated chicken, shrimp or even salmon. Cook time is for boiling the noodles.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine sauce ingredients thoroughly.
- Toss cooked soba noodles (or spaghetti) with vegetables.
- Add sauce and combine to coat everything.
- (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.
Nutrition Facts : Calories 362.5, Fat 19.6, SaturatedFat 3.3, Sodium 567.4, Carbohydrate 39.5, Fiber 3.5, Sugar 12.5, Protein 13.8
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.
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