Cold Pork Rice Noodles With Cucumber And Peanuts Food

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COLD PORK RICE NOODLES WITH CUCUMBER AND PEANUTS



Cold Pork Rice Noodles With Cucumber and Peanuts image

Sometimes you want dinner to be cold. For those evenings, there's this make-ahead pork and rice noodle dish, offering a robust infusion of zing from garlic, fish sauce and tons of fresh herbs plus plenty of flexibility. Add more peanuts and basil, or go heavy on the mint and lime. Use pork tonight, and ground turkey or chicken the next time; it's your choice. This basic formula is easily adapted, and the components pack up easily for a work lunch or another night's dinner. To make this vegetarian, substitute semi-firm tofu, cut into 1/2-inch cubes, for the pork, and substitute a few tablespoons of soy sauce for the fish sauce.

Provided by Sarah Copeland

Categories     dinner, weekday, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons peanut, canola or grapeseed oil
6 garlic cloves, pressed or minced
1 pound ground pork
1/2 teaspoon black pepper
6 tablespoons fish sauce
4 tablespoons brown sugar
1 to 2 teaspoons sriracha or chile garlic sauce, plus more for serving
Kosher salt
1 (8.8-ounce) package rice vermicelli
4 small Persian or hothouse cucumbers, thinly sliced (about 4 ounces)
1 small bunch mint, leaves picked (about 1 cup)
1 small bunch Thai basil or regular basil, leaves picked (about 1 cup)
1/2 cup roasted peanuts, roughly chopped
2 limes, cut in wedges, for serving

Steps:

  • Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce, 2 to 3 minutes more. Set aside.
  • Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.
  • Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 29 grams, Carbohydrate 68 grams, Fat 44 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 11 grams, Sodium 2311 milligrams, Sugar 11 grams

PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

COLD PEANUT NOODLES



Cold Peanut Noodles image

Make and share this Cold Peanut Noodles recipe from Food.com.

Provided by Parsley

Categories     Spaghetti

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb spaghetti, can use linguine
1 cup shredded carrot
1 cup chopped scallion
1/2 cup thinly sliced red bell pepper
1/4 cup chopped cilantro, can use parsley
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes
sesame seeds, for garnish (optional)

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.

Nutrition Facts : Calories 351, Fat 11.5, SaturatedFat 2, Sodium 336.8, Carbohydrate 51.8, Fiber 3.5, Sugar 7.4, Protein 11

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE



Cold Rice Noodles With Grilled Chicken and Peanut Sauce image

Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles
2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 1-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch cayenne
6 boneless skinless chicken thighs, about 1 1/4 pounds
4 large garlic cloves, halved
1 1-inch chunk ginger, peeled and sliced
1 4-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

Steps:

  • Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
  • Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
  • Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
  • Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
  • Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
  • In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

PEANUT RICE NOODLES WITH PORK AND COLLARD GREENS



Peanut Rice Noodles with Pork and Collard Greens image

Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Noodle     Pork     Peanut Butter     Soy Sauce     Ginger     Collard Greens     Garlic

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 oz. regular-width rice stick noodles
1/4 cup smooth natural peanut butter
1/4 cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 lb. ground pork
1 (1 1/2") piece ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  • Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

SPICY PEANUT PORK W/RICE NOODLES



Spicy Peanut Pork W/Rice Noodles image

This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe

Provided by Deantini

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

115 g rice noodles (1/2 package)
1 lb pork tenderloin
salt and pepper
1 tablespoon vegetable oil
1 cup green onion, thinly sliced
1 red pepper, thinly sliced
1/3 cup hot water
1/4 cup peanut butter, smooth
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon chili paste
2 tablespoons peanuts, shelled and chopped

Steps:

  • Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
  • Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
  • Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
  • Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
  • Sprinkle with peanuts before serving.

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