SPICY THAI NOODLES WITH GINGER PEANUT DRESSING
Provided by Dzintra Dzenis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
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!
PEANUT-GINGER DOUBLE-DECKERS
Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don't have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes-Big Soft Ginger Cookies and Chef John's Peanut Butter Cookies--with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.
Provided by eatthelove
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 45m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
- Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
- Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 61.7 g, Cholesterol 73.2 mg, Fat 19.2 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 261.5 mg, Sugar 33.9 g
PEANUT GINGER PASTA
To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. -Allil Binder, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.
Nutrition Facts : Calories 365 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 10g fiber), Protein 14g protein.
PEANUT BUTTER NOODLES
This is kid friendly with an Asian twist. Can also be made with spaghetti pasta.
Provided by Amy Brolsma
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 46.8 g, Fat 12 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 1188 mg, Sugar 9 g
PEANUT BUTTER AND GINGER NOODLES
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
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
SPICY PEANUT NOODLES
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
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.
PEANUT AND GINGER SAUCE FOR NOODLES
Provided by Craig Claiborne
Categories condiments
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
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
EASY NOODLES IN GARLIC-GINGER PEANUT SAUCE
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
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
COLD PEANUT NOODLES
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Cook spaghetti in a large pot of salted boiling water. Whisk together peanut butter, soy sauce, sesame oil, chili garlic paste, ginger, garlic, and sugar. Thin with the water. When noodles are done, drain and rinse under cold water. Toss sauce with pasta, and thin with more water if needed. Serve topped with a salad of shredded bok choy and carrots dressed with soy sauce, rice vinegar, and a little toasted sesame oil. Season with salt.
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Reviews 7Category Dinner, Main CourseCuisine Asian AmericanTotal Time 30 mins
- Place lime peel, lime juice, soy sauce, water, sesame oil, peanut butter, ginger, garlic, salt and pepper into a food processor and process until blended.
- Cook linguine according to package directions. Add in broccoli the last 5 minutes to cook. Drain
- Put the linguine and broccoli in a large bowl. Add carrots and red pepper. Add the peanut butter sauce and toss to combine.
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