Chilled Peanut Soba Noodles Food

COLD PEANUT NOODLES

Steps:

• Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
• Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
• In a small bowl, whisk together the sauce ingredients until smooth.
• Drizzle the sauce over noodles mixture; toss to coat well.
• Serve room temp or cold.
• Garnish with sesame seeds if desired.

AMAZING PEANUT SOBA NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
• Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
• Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.

WARM SPICY PEANUT SOBA NOODLES

Steps:

• Prepare peanut sauce by combining peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño, sriracha and 1/4 cup of water in a food processor, blender or mixing bowl (if using an immersion blender). Blend on high until smooth - adding additional water if needed.
• Fill a pot with water and bring to a boil. Add soba noodles and cook according to package instructions. Soba noodles should only take 4-6 minutes to cook. Be sure not to overcook them. Drain and set aside.
• Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium-high heat. Add bell pepper and cabbage and sauté for 2 minutes - making sure not to overcook (you want a little crunch).
• Turn heat off and add cooked noodles & peanut sauce to the pan. Stir to combine. If the sauce is too thick you can add 1/4 cup of water to the pan to help thin out the sauce and coat everything better.
• Serve noodles immediately and top with green onion, cilantro and peanuts.

COLD PEANUT SOBA NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the noodles and edamame and run under cold water until cool.
• Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the noodles and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions.

COLD VEGAN SOBA NOODLES WITH PEANUT SAUCE

Steps:

• Bring water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside or refrigerate until ready to eat.
• Whisk together peanut butter, water, soy sauce, lime juice, and sriracha sauce until smooth.
• Toss cooked soba noodles, carrots, celery, and green onions together in the peanut butter sauce. Garnish with cucumber and toasted sesame seeds. Serve cold.

COLD PEANUT SOBA NOODLES

Steps:

• Combine sauce ingredients thoroughly.
• Toss cooked soba noodles (or spaghetti) with vegetables.
• Add sauce and combine to coat everything.
• (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.

CRUNCHY COLD THAI NOODLE SALAD WITH THE BEST PEANUT SAUCE

Steps:

• Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.
• In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.
• Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can't wait). Right before serving, toss and add additional peanut sauce if needed.
• Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.

CHILLED PEANUT SOBA NOODLES

Steps:

• Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
• Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
• Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.