Asian Noodle Salad With Spicy Peanut Sauce Food

ASIAN PEANUT NOODLE SALAD

Steps:

• Blend peanut butter, coconut milk, lime juice, soy sauce, Hoisin sauce, sesame oil, ginger, garlic, coriander, cayenne pepper and chopped cilantro until smooth. Taste and adjust seasonings to taste Set aside.
• Combine the cooked linguine, bell pepper, green onions, carrots, cabbage, pea pods and cilantro in a large mixing bowl. Pour the dressing over the salad and toss to combine. Garnish with chopped peanuts and fresh cilantro.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

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.

THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Cook pasta according to directions on package. Drain and chill under cold running water.
• In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
• Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
• Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

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.

COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING

Steps:

• Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
• In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
• Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
• Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
• One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
• Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

ASIAN SESAME NOODLE SALAD WITH PEANUT DRESSING (VEGETARIAN)

Steps:

• Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
• Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
• Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
• Sprinkle with chopped green onions if desired and serve.

SPICY SZECHUAN PEANUT SAUCE

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

ASIAN NOODLE SALAD WITH SPICY PEANUT SAUCE

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.