Rice Noodle Salad W Spicy Peanut Sauce Recipes

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ASIAN NOODLE SALAD



Asian Noodle Salad image

Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Salad     Side Dish

Time 20m

Number Of Ingredients 13

8 ounces long thin whole wheat pasta noodles
24 ounces Mann's Broccoli Cole Slaw (2 12-ounce bags)
4 ounces grated carrots
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
3 tablespoons honey
3 tablespoons creamy peanut butter
2 tablespoons low-sodium soy sauce (gluten free if needed)
1 tablespoon Sriracha pepper sauce ( or garlic chile sauce, plus additional to taste)
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
3/4 cup roasted unsalted peanuts, (roughly chopped)
3/4 cup fresh cilantro (finely chopped)

Steps:

  • Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
  • While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g

RICE NOODLE SALAD W/ SPICY PEANUT SAUCE



Rice Noodle Salad w/ Spicy Peanut Sauce image

Provided by green evi

Time 15m

Number Of Ingredients 16

3.5 oz/100 g rice noodles
1 persian cucumber (or 1/4 english), thinly sliced
1.5 cups/100 g shredded red cabbage
1 cup/75 g matchstick or shredded carrot
1 cup/150 g frozen edamame, thawed
1/2 red bell pepper, sliced
small bunch of cilantro
2 tbsp toasted peanuts, chopped
2 tbsp fried onions
2 tbsp crunchy peanut butter
3 cloves of garlic, minced
2 tbsp hot sauce
1 lime, juiced
2 tsp maple syrup
1 tsp toasted sesame oil
salt, pepper

Steps:

  • Prepare rice noodles according to package instructions. Drain and rinse with cold water. Divide between serving bowls.
  • Top rice noodles with cabbage, cucumber, carrot, edamame, and bell pepper.
  • For the dressing whisk together peanut sauce ingredients and 4 tablespoons of water (or more, if you want it thiner).
  • Drizzle salad with peanut sauce, and top with peanuts, fried onions and cilantro. Enjoy!

SPICY RICE NOODLE SALAD



Spicy Rice Noodle Salad image

The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
⅓ cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
¼ teaspoon salt
4 green onions, chopped
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs
¼ cup Fresno chile peppers, cut into rings

Steps:

  • Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  • Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories     dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

  • Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  • Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
  • Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
  • Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  • When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

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.

ASIAN NOODLE SALAD WITH SPICY PEANUT SAUCE



Asian Noodle Salad with Spicy Peanut Sauce image

This salad was a customer favorite at Spice Inc. It's best with buckwheat noodles, but it can also be made with somen (wheat) noodles or even spaghetti. This is a great salad to eat all summer long.

Yield makes 6 to 8 servings

Number Of Ingredients 19

1 (12-ounce) package buckwheat (soba) noodles
Salt
Spicy Peanut Sauce
2 tablespoons thinly sliced scallions
2 tablespoons chopped cilantro
2 tablespoons ketjap manis (Indonesian sweet soy sauce; see p. 14)
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
1/2 cup lightly toasted peanuts
2 garlic cloves
1/2 teaspoon minced or grated fresh ginger
1 teaspoon sambal oelek or other red chile paste
1/4 cup chopped cilantro
1/4 cup thinly sliced scallions
1/2 teaspoon sesame oil
1/2 cup peanut or canola oil
Salt
(makes about 1 1/2 cups, enough for 1 batch of noodles with a little left over)

Steps:

  • Cook the noodles in boiling salted water for about 5 minutes, until cooked through but still firm. Drain well and place in a large bowl.
  • Toss the Spicy Peanut Sauce with the noodles and garnish with the scallion and cilantro.
  • Place all the ingredients (reserving 2 tablespoons cilantro and 2 tablespoons sliced scallions) except the peanut oil and salt in a blender or the bowl of a food processor and puree. Stop the motor and use a spoon or spatula to lift and incorporate the bottom of the mixture. With the motor running, slowly pour in the peanut oil. The sauce should be thick and creamy, like honey. Add a little water if it is too thick. The final sauce should be about the consistency of thin mayonnaise. Taste, and adjust seasoning for spiciness or salt.
  • For a bit more texture, add some chopped peanuts to the finished sauce.

RICE NOODLE SALAD



Rice Noodle Salad image

This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 16

1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME PEANUT DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead.

Provided by breezee1984

Categories     Thai

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup creamy peanut butter
1 tablespoon tamari
2 tablespoons rice wine vinegar
1/4 teaspoon cayenne
2 garlic cloves, mined
1 teaspoon ginger
1/2 cup water
12 ounces linguine
1 tablespoon sesame oil
1 carrot, shredded
1 red bell pepper, julienned
3 scallions, thinnly sliced

Steps:

  • In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
  • Cook linguine in a large pot of boiling water until al dente about 10 minutes.
  • Drain and rinse pasta under cold water, transfer to large bowl.
  • Toss with sesame oil to coat.
  • Add carrot, bell pepper, and scallions to the bowl with the linguine.
  • Add reserved peanut sauce to coat, tossing gently to combine.
  • Refrigerate for 30 minutes.

Nutrition Facts : Calories 561.3, Fat 21.1, SaturatedFat 4.1, Sodium 417.6, Carbohydrate 75.4, Fiber 6.1, Sugar 6.8, Protein 20.5

RICE NOODLE SALAD



Rice Noodle Salad image

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 13

1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 teaspoons finely minced ginger (to taste)
1/2 teaspoon red pepper flakes, or a pinch of cayenne
2 tablespoons Chinese sesame oil
2 tablespoons canola oil
3 ounces dried rice noodles (rice sticks) or cellophane noodles
1/2 small Napa cabbage or 1 romaine heart
3 scallions, cleaned and thinly sliced on the diagonal (optional)
1 cup coarsely chopped cilantro
1 medium carrot, grated or cut in fine julienne
Lettuce leaves for the bowl or platter

Steps:

  • Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
  • Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
  • If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
  • Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES



Spicy Thai Peanut Sauce With Chicken and Rice Noodles image

Make and share this Spicy Thai Peanut Sauce With Chicken and Rice Noodles recipe from Food.com.

Provided by Jordan Elwell

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup unprocessed natural creamy peanut butter
1/4 cup soy sauce
1/2 tablespoon ground ginger
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons hot chili oil (2 for moderate spicyness add (to taste)
3 tablespoons honey
4 chicken breasts
2 cups chopped broccoli
3 chopped green onions
2 shredded carrots
1 (14 ounce) package Thai rice noodles

Steps:

  • Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
  • Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
  • Noodles: Cook rice noodles in water with salt, according to package instructions.
  • Serve chicken/vegetables over noodles with sauce poured generously on top.

Nutrition Facts : Calories 865.3, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1391.3, Carbohydrate 108.4, Fiber 5.2, Sugar 17.3, Protein 41.7

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