Cold Satay Noodles Food

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COLD CHICKEN SATAY NOODLES



Cold Chicken Satay Noodles image

Cold Chicken Satay Noodles

Provided by The Rachael Ray Staff

Number Of Ingredients 25

Salt
1 pound whole wheat spaghetti
1/4 to 1/3 cup smooth or chunky peanut butter
softened (eyeball it)
2 tablespoons honey
1/4 cup warm water (eyeball it)
1/4 cup tamari (aged soy sauce)
1 clove garlic
grated with microplane or box grater
Juice of 2 limes
zest of 1
1 teaspoon hot sauce (eyeball it)
3 tablespoons vegetable
peanut or sunflower oil (eyeball it)
2 cups store-bought rotisserie chicken meat
skin removed and thinly sliced
A handful of shredded carrots
4 scallions
thinly sliced on an angle
1 cup spinach greens
thinly sliced
1/4 cup chopped peanuts
available in small pouches in the baking aisle
2 tablespoons chopped cilantro or flat-leaf parsley
whichever you prefer

Steps:

  • Bring a large pot of water to a boil
  • Once boiling, salt water liberally, then drop pasta in and cook to al dente
  • Run cooked pasta under cold water to cool
  • Drain well and reserve
  • While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl
  • While whisking continuously, pour the oil in a steady stream to complete the dressing
  • Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well
  • Place noodles in shallow bowls and top with chicken and cilantro or parsley
  • Once they're combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce

THAI SATAY NOODLES



Thai Satay Noodles image

This easy to cook dish can be knocked together very quickly if you use the pre cooked vacuum packed noodles if you can't find them just use regular udon or egg but cook and cool them first.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons crunchy peanut butter
3 tablespoons sweet chili sauce
100 ml thick coconut milk
100 ml vegetable stock
2 tablespoons soy sauce
300 g pre cooked noodles
2 tablespoons sesame oil
5 cm fresh ginger, grated
150 g broccoli florets
1 red pepper, deseeded and sliced
75 g baby corn, halved lengthways
50 g mange-touts peas, trimmed
3 garlic cloves, crushed
1/4 cup fresh basil
25 g roasted peanuts, chopped

Steps:

  • In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
  • Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
  • Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
  • Serve with the basil leaves and peanuts sprinkled over.

Nutrition Facts : Calories 358.9, Fat 23.2, SaturatedFat 7.5, Cholesterol 21.8, Sodium 630.2, Carbohydrate 30.7, Fiber 3.4, Sugar 3.5, Protein 11.2

CHICKEN SATAY NOODLES



Chicken Satay Noodles image

This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! -Salina Moore, Woodward, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

12 ounces uncooked whole wheat spaghetti
1/3 cup peanut butter
1/4 cup water
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons hot pepper sauce
1 garlic clove, minced
3 tablespoons peanut oil
5 cups fresh baby spinach, thinly sliced
2 cups shredded rotisserie chicken
1/2 cup shredded carrots
4 green onions, thinly sliced
1/4 cup chopped unsalted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

Nutrition Facts : Fat 21 g fat (4 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 543 mg sodium, Carbohydrate 56 g carbohydrate, Fiber 10 g fiber, Protein 29 g protein.

SATAY CHICKEN NOODLE SALAD



Satay Chicken Noodle Salad image

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Noodles     Salad

Time 20m

Number Of Ingredients 23

¼ cup peanut butter ((preferably smooth))
1 garlic clove (, minced)
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1 1/2 tbsp sriracha (, or 2 tsp chili paste/sauce + 2 tsp vinegar)
2 tbsp lime juice
6 tbsp coconut milk ((I used low fat))
2 tbsp water
1/4 tsp salt
10 oz/300g fresh egg noodles ((Note 1))
2 cups red cabbage (, shredded)
2 cups green cabbage (, shredded)
2 carrots (, finely chopped)
1/4 tsp salt
2 scallion/shallot stems (, finely sliced on the diagonal)
1 large red chilli ((not very spicy), deseeded and finely sliced (Note 2))
12 oz / 350g chicken breast (, cut in half vertically and thinly sliced)
Salt and pepper
1 1/2 tsp curry powder
2 tsp sweet soy sauce/ kecap manis ((Note 3))
1 tbsp cooking oil
3 tbsp peanuts (, roughly chopped)

Steps:

  • Mix dressing ingredients in a bowl until smooth.
  • Prepare noodles according to packet instructions.
  • Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  • Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  • Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
  • Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Nutrition Facts : ServingSize 332 g, Calories 474 kcal, Carbohydrate 34.5 g, Protein 38.1 g, Fat 21.7 g, SaturatedFat 7.3 g, Cholesterol 97 mg, Sodium 1151 mg, Fiber 5.2 g, Sugar 8 g

COLD CHICKEN SATAY NOODLES



Cold Chicken Satay Noodles image

This meal can be served at room temperature or cold, making it a great option for warm spring and summer nights.

Provided by rachael-ray

Number Of Ingredients 1

Salt1 pound whole wheat spaghetti1/4-1/3 cup smooth or chunky peanut butter, softened2 tablespoons honey1/4 cup warm water1/4 cup Tamari (dark soy sauce)1 clove garlic, grated with a microplane or box graterJuice of 2 limes, zest of 11 teaspoon hot sauce (eyeball it)3 tablespoons vegetable, peanut or sunflower oil2 cups store-bought rotisserie chicken meat, skin removed and thinly slicedA handful of shredded carrots4 scallions, thinly sliced on an angle1 cup spinach leaves, thinly sliced1/4 cup chopped peanuts, available in small pouches in the baking aisle2 tablespoons chopped cilantro or flat leaf parsley, whichever you prefer

Steps:

  • Bring a large pot of water to a boil. Once boiling, salt the water liberally, then drop in the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well and reserve.While the water is coming to a boil and the pasta is cooking, whisk together the softened peanut butter, honey and warm water in a large bowl. Once they're combined, whisk in the Tamari, garlic, lime juice and zest and hot sauce. While whisking continuously, pour in the oil in a steady stream to complete the dressing.Add the noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place the noodles in shallow bowls and top with the chicken and cilantro or parsley. This is one of many "Yum-o!" recipes - it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

STIR FRIED NOODLES WITH PEANUT SAUCE



Stir Fried Noodles with Peanut Sauce image

Noodles tossed in a peanut sauce with vegetables and your choice of protein! With the hint of curry flavour, the peanut sauce tastes like satay peanut stir fries you get at Chinese restaurants here in Australia. The flavour of this sauce belies the short list of simple ingredients - good Asian peanut sauces typically have a much lengthier list of ingredients. Make your own stir fry or noodles using whatever ingredients you have - use this Satay Peanut Sauce for Stir Fries (sauce recipe + "formula" for stir fry). Stir Fried Noodles recipe VIDEO below.

Provided by Nagi

Time 23m

Number Of Ingredients 20

1/4 cup / 60g crunchy peanut butter ((Note 1))
1 1/2 tbsp fish sauce ((Note 2))
1 1/2 tbsp dark soy sauce ((Note 3))
2 tsp sugar
2 tsp cornflour / cornstarch
2 garlic clove (, minced)
2 tsp grated ginger
1 1/2 tsp curry powder ((any type))
1/4 cup / 65 ml water
180 g/ 6 oz thinly sliced chicken breast
1 tsp bicarb / baking soda ((optional, Note 4))
100 g/3.5 oz dried rice noodles ((Note 5))
2 tbsp oil
1 garlic (, finely chopped)
1/2 onion (, sliced)
1 cup shredded carrot
1 1/2 cups shredded cabbage
1 cup beansprouts
Finely chopped coriander/cilantro
Crushed peanuts

Steps:

  • Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
  • Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
  • Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
  • Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
  • Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
  • Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
  • Serve immediately, garnished with coriander and peanuts.

Nutrition Facts : ServingSize 445 g, Calories 732 kcal

COLD SATAY NOODLES



Cold Satay Noodles image

Great Spicy Peanut flavor with a little sweetness,... Best at room temp so it's perfect for a Summer Side Dish or eat it as soon as you make it for a Winter warm up. Look up my homemade Curry Powder to make it exact. Add Thai Red Chili's or Chili Flakes if you want more heat.

Provided by Captain_67

Categories     Vegan

Time 20m

Yield 8-10 Sides, 8 serving(s)

Number Of Ingredients 10

1 cup crunchy peanut butter
14 ounces coconut milk
1 tablespoon curry powder
1 tablespoon sesame seeds
2 teaspoons sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
2 green onions, thinly sliced
13 ounces linguine (whole wheat best) or 13 ounces spaghetti (whole wheat best)

Steps:

  • Cook Pasta in salted water, (1 teaspoon per quart/litre) for 8 minutes, stirring occasionally then drain.
  • While pasta is cooking, combine all ingredients (except 1/2 of the Green Onions) over medium/low heat & whisk until just combined.
  • Test for Heat & add Chili's if you like (I usually add 2 Thai Chili's).
  • When noodles are drained, add to Sauce, mix well, serve on platter or bowl with remaining Green Onions on top.

Nutrition Facts : Calories 566.4, Fat 26.5, SaturatedFat 10.9, Sodium 179.4, Carbohydrate 71.3, Fiber 4.7, Sugar 31.8, Protein 14.8

SATAY NOODLE SOUP



Satay noodle soup image

Prepare an easy veggie noodle bowl in 25 minutes with mostly storecupboard ingredients. A simple budget meal that's filling and vegan-friendly

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 10

1 tbsp soy sauce , plus extra to serve
2 tbsp peanut butter
1 small lime , zested and juiced
1 tbsp sesame oil , plus extra to serve
2 spring onions , sliced diagonally
1 red chilli , thinly sliced
1 garlic clove , crushed
25g creamed coconut
1 nest dried rice noodles
1 large carrot , cut into long ribbons with a vegetable peeler

Steps:

  • Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.
  • Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.

Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 2.4 milligram of sodium

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