Peanutnoodlebowl Recipes

SESAME AND PEANUT NOODLES

Sesame and Peanut Noodles image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons sesame seeds
12 ounces linguine
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon grated fresh ginger
1 tablespoon honey
1 tablespoon Sriracha
1 teaspoon sesame oil
Zest and juice of 1/2 lime
1/2 cup loosely-packed chopped fresh cilantro
2 green onions, sliced
1/2 head green cabbage, thinly sliced
1/3 red bell pepper, diced
1/4 cup roughly chopped skinless roasted peanuts, for garnish

Steps:

Preheat the oven to 350 degrees F.
Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

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

Ingredients

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

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

Ingredients

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

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