Ginger Peanut Somen Noodles Recipes

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GINGER-PEANUT SOMEN NOODLES



Ginger-Peanut Somen Noodles image

Somen are thin Japanese noodles made from wheat flour; they're available in the Asian section of many grocery stores. Vermicelli or thin spaghetti can be used instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10

One 8-ounce package somen noodles
3 tablespoons freshly grated ginger
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
3 tablespoons rice-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, plus more for garnish
1/2 cup chopped roasted peanuts, plus more for garnish

Steps:

  • Make dressing: In a medium bowl, whisk together ginger, lime zest, lime juice, vinegar, salt, and pepper. Whisking constantly, add oil in a steady stream until mixture is emulsified; set aside.
  • Bring a large saucepan of water to a boil. Add noodles, and cook until al dente according to package instructions, about 6 minutes. Drain in a colander, and transfer noodles to a serving bowl.
  • Add dressing, scallions, and peanuts to noodles; toss to combine. Serve warm, at room temperature, or chilled, and garnish with additional scallions and peanuts.

PEANUTTY SOMEN NOODLES WITH SHRIMP



Peanutty Somen Noodles with Shrimp image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings (with leftover sauce for additional meals)

Number Of Ingredients 14

8 ounces uncooked somen noodles
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons sesame oil
1 teaspoon hot sauce
2 teaspoons peanut oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 pound medium shrimp, peeled and deveined
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped scallions
Chopped cilantro leaves, for garnish, optional

Steps:

  • Cook noodles according to package directions.
  • Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
  • Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
  • Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
  • Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.

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!

EASY NOODLES IN GARLIC-GINGER PEANUT SAUCE



Easy Noodles in Garlic-Ginger Peanut Sauce image

From Easy Asian Noodles by Helen Chen, this recipe is a GREAT cool noodle dish for a hot summer day! Very versatile, I've even made it with dollar store ramen when the budget's tight - just boil the noodles (2 packs) with the flavor packets in the boiling water and drain, then cool the noodles thoroughly in ice water as the recipe suggests. Chen says, "This is a bold peanut vinaigrette that's bursting with garlic and ginger flavor. It's excellent on either Asian noodles or Italian pasta and is a perfect side dish to almost any grilled fish or meat. If using Italian noodles, I prefer the thinner vermicelli." Meant as a side dish, we enjoy it as a dinner also - toss in some shredded cabbage and carrots and it really is a great summer evening meal!

Provided by Metlantis

Categories     Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb chinese noodles, may substitute wheat, ramen, egg noodles, vermicelli
1/4 cup creamy peanut butter
4 tablespoons cider vinegar
1 tablespoon light soy sauce
2 teaspoons sesame oil
3 tablespoons light brown sugar
1 tablespoon peeled and finely minced fresh ginger
1 teaspoon finely minced garlic
2 tablespoons thinly sliced scallions, green part only

Steps:

  • In a pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.
  • In a small bowl, combine the peanut butter, vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until smooth.
  • Transfer the noodles to a serving bowl. When ready to serve, pour the peanut dressing over the noodles and toss well. Sprinkle scallions on top and serve at room temperature.

Nutrition Facts : Calories 462.1, Fat 27.9, SaturatedFat 4.5, Sodium 579, Carbohydrate 47.1, Fiber 3.3, Sugar 11.9, Protein 9.4

PEANUT AND GINGER SAUCE FOR NOODLES



Peanut and Ginger Sauce for Noodles image

Provided by Craig Claiborne

Categories     condiments

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup fresh raw peanuts
2 cups peanut, vegetable or corn oil
1/2 cup warm, freshly made tea
1 tablespoon finely chopped fresh ginger
4 large garlic cloves, peeled and crushed
1 small hot fresh green chili peppers, trimmed, seeded and veins removed
Salt to taste if desired
1 1/2 teaspoons sugar
1 tablespoon soy sauce, preferably dark soy sauce, available in Oriental markets
1/4 cup fresh lemon juice
2 tablespoons Oriental sesame oil
1 tablespoon hot chili oil, available in Oriental markets
Fresh coriander sprigs for garnish

Steps:

  • Drop the peanuts into hot oil and cook until golden brown. Take care not to overcook. They will continue to cook once they are removed from the heat. Drain the nuts and save the oil, if desired, for another use.
  • Put the peanuts in container of a food processor or electric blender and blend to a coarse paste. Add tea and continue to blend. Add ginger, garlic and chili peppers and blend.
  • Add salt, sugar, soy sauce, lemon juice, sesame oil and chili oil. Blend to a smooth consistency.
  • Scrape the sauce into a serving dish and garnish with fresh coriander sprigs. Serve with hot or cold cooked noodles, the sauce to be added according to individual taste.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 57 grams, Carbohydrate 6 grams, Fat 69 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 260 milligrams, Sugar 2 grams, TransFat 0 grams

PEANUT BUTTER AND GINGER NOODLES



Peanut Butter and Ginger Noodles image

From Prevention Magazine November 2003 with some minor tweeks. An intriguing use of maple syrup... In the future I may try subbing cashew butter or almond butter for the peanut butter as I am curious how that would taste. Lemongrass puree is available in the refrigerated produce section in most large grocery chains and natural food stores. The brand is Gourmet Garden and is made in Australia. I use as needed, then freeze the tube.

Provided by COOKGIRl

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces organic whole wheat noodles (I used flat noodles)
1/2 cup peanut butter (creamy or chunky-your choice)
1/2 cup warm vegetable broth
1 tablespoon real maple syrup
1 tablespoon tamari
1 teaspoon lemongrass, pureed (my addition) (optional)
1 teaspoon gingerroot, freshly grated (for extra spice, add more ginger)
1/2 small carrot, peeled and cut into matchsticks
1/4 cup scallion, thinly sliced into 2-inch pieces (green and white parts)
fresh cilantro leaves

Steps:

  • Cook the whole wheat pasta according to manufacturer's directions. Cook "al dente".
  • Drain and set aside.
  • In a serving bowl combine the sauce ingredients except for the carrots, scallions and cilantro leaves. Whisk until smooth. Note: It may help to combine all the sauce ingredients in a small saucepan or microwave-safe bowl and lightly warm. I prepared this again recently and found it much easier to warm the sauce ingredients first.
  • Toss the cooked pasta noodles with the peanut butter mixture.
  • Garnish with the carrots, scallions and cilantro leaves ; serve warm.

Nutrition Facts : Calories 408.6, Fat 17.1, SaturatedFat 3.5, Sodium 409.9, Carbohydrate 53.8, Fiber 2.3, Sugar 6.5, Protein 17.1

SESAME PEANUT NOODLES RECIPE BY TASTY



Sesame Peanut Noodles Recipe by Tasty image

Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

½ cup peanut butter
3 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 tablespoons water
2 ½ teaspoons brown sugar
1 clove garlic
½ tablespoon fresh ginger, minced
8 oz spaghetti, cooked according to package instructions
½ cup shredded carrot
½ cup shredded red cabbage
¾ cup edamame, shelled
peanut, for garnish
1 tablespoon black sesame seeds, for garnish
scallion, sliced, for garnish

Steps:

  • In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
  • In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
  • Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
  • Enjoy!

Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams

PEANUT NOODLES



Peanut Noodles image

A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!

Provided by Maureen Cram

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 3

Number Of Ingredients 10

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
⅓ cup peanut butter
¼ cup soy sauce
¼ cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon crushed red pepper flakes

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  • Toss noodles with sauce, and serve.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 70.1 g, Fat 24.8 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 4.5 g, Sodium 1351.6 mg, Sugar 8.2 g

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