Peanutty Perfection Noodles Recipes

PEANUT NOODLES

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.

PEANUTTY PERFECTION NOODLES

Steps:

• Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
• Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
• Remove from heat and mix in lime juice and sesame oil.
• Toss hot noodles with the sauce, scallions, and carrots.
• Garnish with peanuts and cilantro and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.

PEANUTTY NOODLES (COOKING LIGHT)

Steps:

• Shave carrots lengthwise into strips using a vegetable peeler.
• Heat 1 teaspoon oil in a small saucepan over medium heat.
• Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
• Remove from heat and keep warm.
• Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
• Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
• Serve warm or at room temperature.

PEANUTTY NOODLES

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

SPICY PEANUT NOODLES

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.

PEANUTTY THAI NOODLES WITH CHICKEN

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
• While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
• Remove from the heat and season with salt and pepper. Drizzle lime juice over top.