Gingerpeanutdressing Recipes

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

Ingredients

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-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

Ingredients

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

Ingredients

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.

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

Ingredients

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

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Green Bean and Tofu Salad With Peanut Dressing image

Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
1/4 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1/4 teaspoon red-pepper flakes, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

Steps:

Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

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