Spicypeanutsaucefornoodlesveggiesandormeat Recipes

SPICY VEGETARIAN PEANUT NOODLE SALAD

Spicy Vegetarian Peanut Noodle Salad image

Provided by Ming Tsai

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish

Steps:

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
PLATING: Serve in large serving bowl. Garnish with peanuts.
BEVERAGE: Sparkling water with fresh lime and lemon.

SPICY PEANUT SAUCE FOR NOODLES, VEGGIES AND/OR MEAT

Spicy Peanut Sauce for Noodles, Veggies And/or Meat image

This is a recipe that my sister clipped out of a magazine almost 20 years ago. Despite that, it's surprisingly spicy and VERY tasty. You may want to add less chili oil if yours is very spicy, or more peanut butter if you'd like a thicker sauce.

Provided by kitchengrrl

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons crunchy peanut butter
2 tablespoons soy sauce
4 tablespoons vinegar
1 tablespoon chili oil
2 tablespoons sesame oil
1 tablespoon finely minced fresh ginger
1 tablespoon fresh garlic
2 tablespoons chopped scallions
chopped cilantro, to garnish

Steps:

Combine all ingredients except scallions in a bowl, using the back of a large spoon to blend into a smooth paste.
Use sauce to dress noodles, vegetables and/or meat.
Sprinkle scallions over top.
This recipe makes 1 cup of sauce, enough to dress 1/2 lb.
of noodles.
Use 1-2 T per 1/2 c vegetables.
I usually use this sauce over 1 lb sliced grilled chicken breast, steamed carrots, snowpeas, red bell pepper and fresh bean sprouts.

NOODLES WITH SPICY PEANUT SAUCE

Noodles With Spicy Peanut Sauce image

An Asian style dish. You can also just make the sauce for dipping veggies into. Also you can add cooked diced chicken breast to the dish.

Provided by Rita1652

Categories Fruit

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
3 teaspoons fresh grated ginger
2 garlic cloves, minced
1 teaspoon light brown sugar
8 tablespoons peanut butter, just warmed in the micro
2 tablespoons olive oil
5 tablespoons sesame oil
1/4 teaspoon hot pepper sauce or 1/4 teaspoon chili pepper flakes
1 lb pasta, cooked
2 cups chopped broccoli, cooked in micro on high for 4 minutes
1 cucumber, seeded sliced into thin strips

Steps:

In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
Add peanut butter and oils blend.
You can add hot pepper sauce to blender or just top the dish with pepper flakes.
Depends on how much heat you like!
Or both!
Add sauce to cooked pasta and broccoli stir together.
Add pasta water if needed to thin sauce.
Top with the finely sliced cucumber.

SPICY NOODLES WITH GINGER AND FRESH VEGETABLES

Spicy Noodles with Ginger and Fresh Vegetables image

Categories Garlic Ginger Nut Pasta Vegetable Sauté Vegetarian Dinner Curry Carrot Zucchini Winter Noodle Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 carrots, peeled
1 large zucchini
3 green onions
1 tablespoon vegetable oil
4 tablespoons matchstick-size strips fresh ginger
3 teaspoons chopped garlic
1 teaspoon oriental sesame oil
1 1/4 cups water
1 cup canned unsweetened coconut milk
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
somen
1/2 cup finely chopped toasted peanuts
1/2 cup finely chopped fresh mint leaves

Steps:

Cut carrots, zucchini and green onions into matchstick-size strips.
Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.

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