Peanut Noodle Salad Americas Test Kitchen Recipes

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PEANUT NOODLE SALAD



Peanut Noodle Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

8 ounces rice vermicelli noodles
6 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
3 tablespoons packed dark brown sugar
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1/2 cup sliced scallions
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Kosher salt
1/3 cup salted roasted peanuts, roughly chopped

Steps:

  • Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
  • Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY



Peanut Noodle Pasta Salad Recipe by Tasty image

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

½ cup creamy peanut butter
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons brown sugar
¼ cup water
salt, for water
1 box whole grain linguine, or pasta of choice
1 cup large carrots, julienned
2 cucumbers, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup peanuts, chopped

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

ASIAN NOODLE SALAD WITH PEANUTS AND MINT



Asian Noodle Salad with Peanuts and Mint image

This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 9

Coarse salt
12 ounces soba (Japanese buckwheat noodles)
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
2 scallions, trimmed and thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1/4 cup unsalted peanuts, coarsely chopped
1/4 cup fresh mint leaves, plus more for garnish

Steps:

  • In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.
  • In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl combine noodles, scallions, cucumber, peanuts, and mint. Toss noodle mixture with sauce, garnish with additional mint, and serve.

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