Sweet And Spicy Peanut Noodles Recipes

SWEET AND SPICY PEANUT NOODLES

Sweet and Spicy Peanut Noodles image

Provided by Marge Perry

Categories Ginger Side Low Fat Vegetarian Kid-Friendly Low Cal Dinner Lunch Potluck Noodle Peanut Butter Self Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 teaspoon sesame oil
1 garlic clove, finely chopped
2 teaspoons finely chopped ginger
1/4 cup natural chunky peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2 teaspoon Asian chile paste (or to taste)
6 ounces cooked linguine
1/3 cup sliced scallions

Steps:

In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.

SWEET & SPICY PEANUTS

Sweet & Spicy Peanuts image

With a caramel-like coating and a touch of heat from the hot sauce, these crunchy peanuts make a tasty anytime snack. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Snacks

Time 1h40m

Yield 4 cups.

Number Of Ingredients 7

Ingredients

3 cups salted peanuts
1/2 cup sugar
1/3 cup packed brown sugar
2 tablespoons hot water
2 tablespoons butter, melted
1 tablespoon Sriracha chili sauce or hot pepper sauce
1 teaspoon chili powder

Steps:

Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.

Nutrition Facts : Calories 284 calories, Fat 20g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 214mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.

SWEET AND SPICY PEANUTS

Sweet and Spicy Peanuts image

If watching baseball makes you crave peanuts, try this spiced up snack. I love how quick and easy it is to put together. And it's always fun to see your guests reaching for more. -Brenda Caughell, Durham, North Carolina

Provided by Taste of Home

Categories Snacks

Time 15m

Yield 2 cups.

Number Of Ingredients 7

Ingredients

1/4 cup sugar
4-1/2 teaspoons water
1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups dry roasted peanuts

Steps:

In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; gradually stir in peanuts. Stir for 1 minute. Pour onto waxed paper; cool. Store in an airtight container.

Nutrition Facts :

SPICY THAI PEANUT NOODLES

Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 19

Ingredients

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

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