Peanut Butter Noodles Recipes

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PEANUT BUTTER NOODLES



Peanut Butter Noodles image

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

½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons hot chile paste
3 cloves garlic, minced
8 ounces Udon noodles
¼ cup chopped green onions
¼ cup chopped peanuts

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

COLD PEANUT NOODLES



Cold Peanut Noodles image

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

1 lb spaghetti, can use linguine
1 cup shredded carrot
1 cup chopped scallion
1/2 cup thinly sliced red bell pepper
1/4 cup chopped cilantro, can use parsley
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes
sesame seeds, for garnish (optional)

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

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

PEANUT BUTTER SESAME NOODLES



Peanut Butter Sesame Noodles image

I highly recommend using a natural peanut butter for this recipe. You'll get a richer, more peanuty flavor without the extra sweetener. This is great for a dinner-for-two and you'll have leftovers for lunch the next day!

Provided by Nouf_H

Categories     Chinese

Time 10m

Yield 4 plates, 2-4 serving(s)

Number Of Ingredients 11

4 tablespoons soy sauce
2 garlic cloves, minced
2 inches fresh ginger, minced
2 tablespoons sugar
3 tablespoons peanut butter (natural or organic)
1 -2 dash rice vinegar
2 -3 dashes hot sauce (Tabasco)
1 teaspoon salt
8 -10 ounces Asian noodles, preferably soba
2 tablespoons sesame oil
sprinkles of black and white sesame seeds

Steps:

  • Mix the first 8 ingredients together in a nonreactive bowl and set aside.
  • Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
  • If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.

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.

PEANUT BUTTER NOODLES



Peanut Butter Noodles image

A super quick and easy noodle dish that's fresh, nutty and very easy to customise. *The amount of ingredients that have been provided are guides, I normally add the ingredients by eye and to taste, so feel free to add as much or as little of each ingredient as you like!*

Provided by katherinefrancis

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Add a splash of oil, the lime juice, soy sauce, chilli powder, chicken stock cube and peanut butter to a frying pan. Pour in some boiling water and mix to create a sauce. Don't worry about how much water you add, if will reduce down.
  • Slice the spring onions and finely chop the coriander. If you are using chicken, cut the chicken into bite-sized pieces. If you are using stir-fry vegetables, prep them now.
  • Heat the sauce on the hob. If using chicken, add the chicken now so it absorbs the flavour while cooking and doesn't dry out.
  • Once the chicken is cooked, add the noodles, most of the spring onions and coriander (save the rest for later). If you are using stir-fry veg, add them now. Cook the noodles for as long as the packet recommends, leave the sauce to reduce to your preference if needed.
  • To serve, put the noodles in a preheated dish and sprinkle the remaining spring onions and coriander over the top.

COLD PEANUT NOODLES



Cold Peanut Noodles image

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

1/2 pound whole-wheat spaghetti
1/2 cup natural creamy peanut butter
2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons chili garlic paste
1 1/2 teaspoons grated ginger
1 teaspoon grated or minced garlic
1/2 teaspoon sugar
1/3 cup water
Shredded bok choy and shredded carrots dressed with soy sauce, rice vinegar and toasted sesame oil to serve

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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