Lettuce Bundles With Spicy Peanut Noodles Recipes

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LETTUCE BUNDLES WITH SPICY PEANUT NOODLES



Lettuce Bundles with Spicy Peanut Noodles image

This is a great dish to serve at a casual lunch or dinner party. Just set out all the ingredients, and let people make their own lettuce bundles. Store-bought roasted duck or chicken can be used.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

2 boneless whole duck or chicken breasts
1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
1 large clove garlic
1 piece (3/4 inches) ginger, peeled and cut in half
2 1/4 teaspoons ground fresh chile paste
7 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
4 1/2 tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli noodles, or capellini (angel hair) noodles
1/2 cup roughly chopped, toasted Spanish or other peanuts
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 Boston or other butterhead lettuce, leaves separated

Steps:

  • Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
  • In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
  • Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
  • Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.

LETTUCE BUNDLES WITH SPICY PEANUT NOODLES



Lettuce Bundles with Spicy Peanut Noodles image

This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.

Yield serves 6 to 8

Number Of Ingredients 17

1/2 cup Spanish peanuts or other peanuts
2 boneless whole duck or chicken breasts
1/2 cup plus 3 tablespoons soy sauce
Canola oil
1 large garlic clove
1 3/4-inch piece ginger, peeled and cut in half
2 1/4 teaspoons chile paste
1/4 cup plus 3 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
1/4 cup plus 1 1/2 teaspoons peanut oil
Juice of 1 lime
4 1/2 tablespoons water, or more if needed
Coarse salt
6 ounces vermicelli or capellini (angel hair) noodles
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 heads Boston or other butterhead lettuce, leaves separated

Steps:

  • Preheat the oven to 350°F. Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts; set aside.
  • Place the duck or chicken breasts in a resealable plastic bag with 1/2 cup of the soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
  • In a food processor, pulse the garlic and ginger until finely chopped. Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth. (For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.) Set aside.
  • Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
  • Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.

SPICY PEANUT NOODLES



Spicy Peanut Noodles image

Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Two 10-ounce packages fresh ramen noodles
1/4 cup creamy peanut butter
3 tablespoons chili crisp, plus more if desired
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon grated ginger
Chopped scallions and honey-roasted peanuts, for garnish

Steps:

  • Cook the noodles according to the package instructions.
  • Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
  • Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE



Cold Sesame Noodles with Spicy Peanut Sauce image

Spicy Asian-style sesame noodles that are delicious served cold or hot.

Provided by KBANDE

Categories     Pasta and Noodles     Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package linguine pasta
¼ cup peanut butter
¼ cup sesame oil
3 tablespoons soy sauce
2 teaspoons white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon sesame seeds, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
  • Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
  • Refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g

LETTUCE BUNDLES WITH SPICY PEANUT NOODLES



LETTUCE BUNDLES WITH SPICY PEANUT NOODLES image

Yield 6-8 servings

Number Of Ingredients 16

2 boneless chicken breasts
1/2 cup soy sauce
oil
large clove of garlic
1 3/4-in piece of ginger, cut in half
2 1/4 tsp fresh chile paste
7 tbsp good quality peanut butter
3 tbsp sugar
4 1/2 tbsp peanut oil
juice of 1 lime
salt
6 ounces vermicelli or capellini noodles
1/2 cup roughly chopped, toasted peanuts
2 oz, garlic chives or scallions, cut into 4-in lengths
1 Japanese cucumber, thinly sliced
2 heads Boston or butterhead lettuce, leaves separated

Steps:

  • 1) Place chicken in a resealable plastic bag along with 1/2 cup soy sauce and let marinate for 1 hour. Heat a lightly oiled grill pan or cast-ron skillet over medium-high heat until very hot. Grill chicken breasts until cooked through, 4-6 minutes per side. Let cool slightly, and shred with your fingers or cut into 1/2-in wide strips with a knife. 2) In a food processor, pulse the garlic and ginger until finely chopped. Add the chile paste, peanut butter, 3 tbsp soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tbsp water, and pulse until smooth. If thinner sauce is desired, add 1 or 2 more teaspoons water and pulse to combine. Set aside. 3) Bring a large pot of salted water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop cooking. 4) Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a large bowl filled with ice to keep the noodles chilled at the table. Arrange the peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Create your rolls by wrapping noodles, a little sauce, meat and fillings in a lettuce leaf.

LETTUCE BUNDLES WITH GRILLED BEEF



Lettuce Bundles With Grilled Beef image

Number Of Ingredients 8

1 beef sirloin steak, boneless (about 1 pound), cut about 1 inch thick
Aromatic Lemongrass Marinade (see recipe)
4 ounces vermicelli, rice, soba noodles, angel hair pasta, or spaghetti
1 bunch basil, fresh, preferably Thai basil, stemmed
1 bunch fresh mint, stemmed (optional)
2 jalapeno chiles, , thinly sliced (optional - for lettuce bundles with less eat, seed the chiles)
1 head lettuce, Boston or Bibb, separated into leaves, rinsed and spun dry
Thai Peanut Sauce

Steps:

  • 1. Lay the steak flat on a cutting board. Using a sharp knife, cut it lengthwise into 1/8-inch-wide strips, then transfer to a nonreactive baking dish. Add the marinade and toss the beef to coat thoroughly. Cover and let marinate, in the refrigerator, for 30 minutes.2. If using rice vermicelli, soak in a bowl in cold water to cover until soft and pliable, about 30 minutes. (If using soba, angel hair, or spaghetti, no soaking is necessary.) Drain the rice noodles and cook in 3 quarts rapidly boiling water until tender, 2 to 4 minutes (6 to 8 minutes if using the other noodles). Drain whichever noodles you used in a colander and rinse with cold water. Drain again and transfer the noodles to a bowl. Arrange the basil, mint (if using), chiles (if using), and lettuce leaves on plates or in bowls. Divide the peanut sauce among 4 small bowls (see Note).3. Preheat the grill to high. 4. Weave the beef strips lengthwise onto the skewers. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the meat is cooked to taste, about 1 to 2 minutes per side (2 to 4 minutes in all) for well-done. Transfer to a platter.5. To eat, wrap a strip of beef, a forkful of noodles, some basil and mint leaves and chile slices (if using) in a lettuce leaf. Slide the skewer out (you can use the lettuce leaves as pot holders for sliding the beef off the skewers). Dip the resulting bundle first into the sauce and then pop it into your mouth-for a contrast of textures, temperatures, and flavors that is dazzling.Serves 4 as an appetizer, 2 to 3 as an entréeNote: The recipe can be prepared to this point up to 3 hours in advance. If you do so, cover everything with plastic wrap and refrigerate. Don't heat the grill until you're ready to proceed.

Nutrition Facts : Nutritional Facts Serves

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