Stir Fry Noodles With Jalapenos And Peanuts Recipes

THAI PEANUT NOODLE STIR-FRY

Thai Peanut Noodle Stir-Fry image

This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients.

Provided by cooking mama

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 18

Ingredients

1 (8 ounce) package uncooked spaghetti
1 tablespoon cornstarch
1 cup vegetable broth
⅓ cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
¼ teaspoon ground red pepper
2 tablespoons sake
2 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 cup broccoli florets
1 cup carrots, sliced
½ cup red bell pepper, chopped
½ cup sugar snap peas

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

Nutrition Facts : Calories 587.4 calories, Carbohydrate 87.1 g, Fat 20.2 g, Fiber 7 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 930 mg, Sugar 32.7 g

NOODLE STIR-FRY WITH CRUNCHY PEANUTS

Noodle stir-fry with crunchy peanuts image

Need a speedy supper or an easy dinner to feed the kids? This noodle stir-fry with peanuts is ideal. You can always leave out the chilli sauce

Provided by Lulu Grimes

Categories Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 8

Ingredients

2 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tbsp roasted unsalted peanuts , chopped, plus extra to serve
300g pack ready to eat egg noodles
1 tbsp oil
2 eggs , lightly beaten
300g pack stir-fry vegetables
sweet chilli sauce , to serve (optional)

Steps:

Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.

Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

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