Ginger Peanut Dressing Recipes

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SPICY THAI NOODLES WITH GINGER PEANUT DRESSING



Spicy Thai Noodles with Ginger Peanut Dressing image

Provided by Dzintra Dzenis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
1 pound udon noodles or linguine pasta
2 teaspoons sesame oil
1/4 cup light soy sauce
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 Thai chiles, halved lengthwise, and seeds removed
4 chicken breasts, cut into bite-size cubes
1/2 cup creamy peanut butter
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoons sugar
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chile oil
2 tablespoons grapeseed oil
1 orange, rind removed, flesh segmented
2 Thai chiles diced, seeds removed
1 small bunch fresh cilantro, chopped
1 bunch spring onions, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
  • In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
  • For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
  • Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
  • In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
  • Thread the chicken pieces and orange segments alternately on the skewers.
  • To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

GINGER DRESSING



Ginger Dressing image

Japanese hibachi-style salad dressing.

Provided by Thunderella

Categories     World Cuisine Recipes     Asian     Japanese

Time 10m

Yield 6

Number Of Ingredients 12

½ cup minced onion
½ cup peanut oil
⅓ cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons ketchup
4 teaspoons soy sauce
2 ½ teaspoons white sugar
2 teaspoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 5.1 g, Fat 18 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 3.1 g, Sodium 449.7 mg, Sugar 3.6 g

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING



Chicken Noodle Salad with Peanut-Ginger Dressing image

This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.

Provided by Sherbg

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 17

⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

Steps:

  • To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  • Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  • Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g

GINGER-PEANUT DRESSING



Ginger-Peanut Dressing image

This dressing is absolutely wonderful -- I found it while looking for a dressing for my Asian Salad. Caution: It's addicting : ) Found on My Recipes and placing here for safe-keeping.

Provided by DailyInspiration

Categories     Peanut Butter

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice wine vinegar (unseasoned)
1 tablespoon soy sauce (I use Tamari)
1 teaspoon sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon fresh ginger, minced
1 garlic clove, minced

Steps:

  • Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
  • Toss with your favorite Asian salad or slaw or use on the side.

GINGER DRESSING



Ginger Dressing image

I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 7

1/3 cup rice vinegar
3 tablespoons finely chopped onion
2 tablespoons minced fresh gingerroot
2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
3/4 cup olive or peanut oil

Steps:

  • In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

GREEN BEANS WITH PEANUT-GINGER DRESSING



Green Beans with Peanut-Ginger Dressing image

Bring a bit of Thailand to your table with a ginger and peanut butter dip to serve alongside garden-fresh green beans.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 20

Number Of Ingredients 10

1 lb fresh green beans, trimmed
1/4 cup creamy peanut butter
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes
1 piece (1 inch) gingerroot, peeled, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
Chopped peanuts, if desired

Steps:

  • In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4 to 6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.
  • In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover; refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 2 g, TransFat 0 g

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