Spicy Sesame Noodles With Chopped Peanuts And Thai Basal Recipe 45

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SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL



Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Provided by Janet Fletcher

Categories     Ginger     Herb     Nut     Pasta     Soy     Sauté     Vegetarian     Dinner     Basil     Peanut     Summer     Noodle     Bon Appétit     Pescatarian     Tree Nut Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
  • Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

SPICY THAI PEANUT NOODLES RECIPE - (4.5/5)



Spicy Thai Peanut Noodles Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 17

PEANUT SAUCE:
12 ounce spaghetti (I used Barilla White Fiber)
1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
3/4 cup chopped green onions
1/2 cup chopped cilantro
1/2 cup lightly salted roasted peanuts, roughly chopped
Sesame seeds, for garnish (optional)
1/2 cup creamy peanut butter
1/4 cup warm water
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Sriracha (more or less to taste)
2 tablespoons fresh lime juice
1 1/2 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil

Steps:

  • Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth. Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS & THAI BASIL



Spicy Sesame Noodles With Chopped Peanuts & Thai Basil image

Make and share this Spicy Sesame Noodles With Chopped Peanuts & Thai Basil recipe from Food.com.

Provided by Juenessa

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon hot chili oil (or more(to taste)
1 1/2 teaspoons salt
1 lb fresh Chinese egg noodles (about 1/16 inch in diameter) or 1 lb fresh angel hair pasta
12 green onions, thinly sliced (white and pale green parts only)
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil

Steps:

  • Heat peanut oil in small skillet over medium heat.
  • Add ginger and garlic; sauté 1 minute.
  • Transfer to large bowl.
  • Add next 6 ingredients; whisk to blend.
  • Place noodles in sieve over sink.
  • Separate noodles with fingers and shake to remove excess starch.
  • Cook in large pot of boiling salted water until just tender, stirring occasionally.
  • Drain and rinse under cold water until cool.
  • Drain thoroughly and transfer to bowl with sauce.
  • Add sliced green onions and toss to coat noodles.
  • Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
  • Stir in peanuts and Thai basil; toss again.
  • Season to taste with salt and pepper.
  • Serve at room temperature.
  • **Cook time does not include letting noodles absord the dressing for 1 hour.

Nutrition Facts : Calories 767, Fat 32.9, SaturatedFat 5.3, Cholesterol 95.8, Sodium 1637.2, Carbohydrate 97, Fiber 7.5, Sugar 9.3, Protein 24.8

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL



Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Categories     Sauce     Basil     Peanut     Noodle

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon hot chili oil, or to taste
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Steps:

  • Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
  • Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
  • Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASAL RECIPE - (4/5)



Spicy Sesame Noodles with Chopped Peanuts and Thai Basal Recipe - (4/5) image

Provided by á-24517

Number Of Ingredients 14

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/Spicy-Sesame-Noodles-with-Chopped-Peanuts-and-Thai-Basil-238798#ixzz2LpSJNwzw

Steps:

  • Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature. Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/Spicy-Sesame-Noodles-with-Chopped-Peanuts-and-Thai-Basil-238798#ixzz2LpSgVt3l

SPICY SESAME NOODLES WITH CHOPPED PEANUTS



Spicy Sesame Noodles With Chopped Peanuts image

Make and share this Spicy Sesame Noodles With Chopped Peanuts recipe from Food.com.

Provided by skwurt25

Categories     Asian

Time 35m

Yield 1 bowl of noodles, 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons ginger (fresh,peeled and minced)
2 garlic cloves (minced)
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar (good quality)
1 1/2 tablespoons sugar
1 tablespoon chili oil
1 1/2 teaspoons salt
1 lb Chinese egg noodles (fresh, about 1/16 inch in diameter)
6 green onions (thinly sliced)
3/4 cup peanuts (roasted and coarsely chopped)
1/4 cup Thai basil (fresh, thinly sliced)

Steps:

  • Heat peanut oil in a small skillet over medium heat. add ginger and garli, saute 1 minute. transfer to a large bowl. add next 6 ingredients, whisk to blend. place noodles in a sieve over sink. separate noodles with fingers and shake to remove excess starch. cook in a large pot of boiling salted water until just tender, stirring occasionally. drain and rinse under cold water until cool. drain thoroughly and transfer to bowl with sauce. add sliced green onions and toss to coat noodles. let stand at room tempature until noodles have absorbed dressing, tossing occasionally, about 1 hour. stir in peanuts and thai basil, toss again. season to taste with salt. serve at room temperature.

Nutrition Facts : Calories 762.5, Fat 32.3, SaturatedFat 5.3, Cholesterol 95.8, Sodium 1410.2, Carbohydrate 96.3, Fiber 7.2, Sugar 9.9, Protein 25

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