Peanutnoodlebowl Recipes

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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 NOODLE BOWLS WITH CHICKEN



Peanut Noodle Bowls with Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

6 to 8 ounces cellophane noodles
1/4 cup creamy peanut butter
2 tablespoons fish sauce
2 limes, juiced
One 2-inch piece fresh ginger, peeled and sliced
2 cups chopped rotisserie chicken (skin removed)
1/2 English cucumber, thinly sliced
2 medium carrots, grated
2 cups pea shoots or sprouts, cut into 2-inch pieces
1 red jalapeno or Fresno chile, thinly sliced (seeded for less heat, if desired)
1 cup chopped fresh cilantro, mint and/or basil

Steps:

  • Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
  • Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
  • Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams

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