Noodlesandpeanutsaucesalad Recipes
NOODLES AND PEANUT SAUCE SALAD BOWL
Betty Crocker Cookbook for Women shares a recipe! Take an Asian taste adventure without going to a restaurant. Classic ginger, soy sauce and peanut butter flavors marry in this noodle salad that can be on your dinner table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
- In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
- In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.
Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
COLD PEANUT NOODLES
Make and share this Cold Peanut Noodles recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
- Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
- In a small bowl, whisk together the sauce ingredients until smooth.
- Drizzle the sauce over noodles mixture; toss to coat well.
- Serve room temp or cold.
- Garnish with sesame seeds if desired.
Nutrition Facts : Calories 351, Fat 11.5, SaturatedFat 2, Sodium 336.8, Carbohydrate 51.8, Fiber 3.5, Sugar 7.4, Protein 11
NOODLES WITH PEANUT SAUCE
A delicious and easy 20-minute meal you can throw together with pantry ingredients and any vegetables you like.
Provided by Katie Workman
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
- When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
- Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.
Nutrition Facts : Calories 411.52 kcal, Carbohydrate 50.22 g, Protein 17.93 g, Fat 17.84 g, SaturatedFat 3.4 g, Sodium 1371.36 mg, Fiber 5.68 g, Sugar 12 g, ServingSize 1 serving
VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!
Provided by Sylvia Fountaine
Categories Vegan
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Nutrition Facts : ServingSize 1 1/8 cups, Calories 286 calories, Sugar 13.3 g, Sodium 374 mg, Fat 13 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 0 mg
COLD SOBA NOODLES WITH HOMEMADE DIPPING SAUCE
Steps:
- Bring a pot of water to a boil. Add soba noodles and cook according to package directions, about 4-5 minutes. Drain and cool with cold running water or ice.
- Bring 1/2 c mirin and 1/2 c water to a boil. Simmer for 30 seconds to remove the alcohol. Turn off heat and add bonito flakes. Let sit for 10 minutes. Strain and add soy sauce.
- Serve noodles and dipping sauce in separate dishes. Add garnishes as desired.
Nutrition Facts : Calories 153 kcal, Carbohydrate 13 g, Protein 21 g, Cholesterol 19 mg, Sodium 1068 mg, Sugar 7 g, ServingSize 1 serving
THAI NOODLE SALAD WITH PEANUT DRESSING
Summer Thai Noodle Salad with a delicious Peanut Dressing. Vegan and Glunten-free
Provided by Laura
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
- Thinly cut or shred the carrots, cabbage and cucumber. Cucumber can be left a bit bigger as it's softer.
- Heat some coconut oil in a pan and stir fry the tofu. When it starts to golden, add the soy sauce and maple syrup. Set aside to cool.
- Toast the peanuts in a pan. Don't add any oil as they need to be toasted not fried. Set aside to cool.
- In a small bowl, prepare the dressing mixing the smooth peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and lime juice
- Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
- Add chopped cilantro on the top and your salad will be ready to serve.
Nutrition Facts : Calories 389 kcal, Carbohydrate 45 g, Protein 14 g, Fat 19 g, SaturatedFat 3 g, Sodium 588 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
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- While the noodles are boiling, add all sauce ingredients to a blender and mix until a smooth sauce is ready.
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- Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
- Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.
- By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. Serve.
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4.5/5 (18)Total Time 20 minsCategory Side DishCalories 386 per serving
- In the bottom of a large bowl, whisk together the Thai Peanut Sauce ingredients (peanut butter through chili paste).
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From whatsinthepan.com
4.5/5 (13)Total Time 25 minsCategory Main CourseCalories 784 per serving
- While the pasta is cooking, prepare the sauce. In a medium sized bowl, whisk together soy sauce, agave syrup, peanut butter and chili sauce until fully combined. Set aside.
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From eatwithclarity.com
4.9/5 (44)Calories 465 per servingCategory Noodles
- Saute over low heat for 2-3 minutes or until golden brown. Add in the grated ginger and saute for 1-2 more minutes.
- Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. How much you need will depend on the brand of peanut butter you used as well as your personal preference.
COLD SESAME PEANUT NOODLE SALAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 1 hr 25 minsCategory DinnerCalories 255 per serving
- For the salad, combine all ingredients (except for the peanuts) in a large bowl. Pour HALF of the sauce over top and toss to coat. Reserve remaining sauce for garnish. Cover and refrigerate until ready to serve.
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- In a medium mixing bowl, add peanut butter + ginger + garlic + chili oil + vinegar + lemon juice + soy sauce + salt + pepper + sugar + sesame oil + water. Stir and mix until smooth. Set aside.
- Set a saucepan (with 3 cups of water) over medium heat. Add a pinch of salt. Once it comes to a boil, add the noodles and boil until they're cooked (refer to its package instructions).
- Pour the peanut sauce on top. Sprinkle freshly chopped cilantro + green onion. Mix well using tongs (or two forks). Garnish with toasted sesame and serve.
ASIAN NOODLE SALAD IN PEANUT DRESSING (VIDEO) - VIKALINKA
From vikalinka.com
Ratings 14Calories 335 per servingCategory Side Dish
- Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)
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