Easy Noodles In Garlic Ginger Peanut Sauce Food

PEANUT GINGER NOODLES

Steps:

• Place lime peel, lime juice, soy sauce, water, sesame oil, peanut butter, ginger, garlic, salt and pepper into a food processor and process until blended.
• Cook linguine according to package directions. Add in broccoli the last 5 minutes to cook. Drain
• Put the linguine and broccoli in a large bowl. Add carrots and red pepper. Add the peanut butter sauce and toss to combine.

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
• In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
• For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
• Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
• In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
• Thread the chicken pieces and orange segments alternately on the skewers.
• To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

PEANUT NOODLES

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
• Toss noodles with sauce, and serve.

GARLIC NOODLES

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

EASY NOODLES IN GARLIC-GINGER PEANUT SAUCE

Steps:

• In a pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.
• In a small bowl, combine the peanut butter, vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until smooth.
• Transfer the noodles to a serving bowl. When ready to serve, pour the peanut dressing over the noodles and toss well. Sprinkle scallions on top and serve at room temperature.

SPICY GINGER CHILI NOODLES

Steps:

• Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
• Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
• Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
• Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
• Garnish with sliced scallions and sriracha to taste.

PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU

Steps:

• Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
• Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.

PEANUT AND GINGER SAUCE FOR NOODLES

Steps:

• Drop the peanuts into hot oil and cook until golden brown. Take care not to overcook. They will continue to cook once they are removed from the heat. Drain the nuts and save the oil, if desired, for another use.
• Put the peanuts in container of a food processor or electric blender and blend to a coarse paste. Add tea and continue to blend. Add ginger, garlic and chili peppers and blend.
• Add salt, sugar, soy sauce, lemon juice, sesame oil and chili oil. Blend to a smooth consistency.
• Scrape the sauce into a serving dish and garnish with fresh coriander sprigs. Serve with hot or cold cooked noodles, the sauce to be added according to individual taste.

NOODLES WITH GINGER- GARLIC SAUCE

Steps:

• In a small frying pan over medium heat, warm the peanut oil. Add the red pepper flakes and cook, stirring, until the oil turns slightly red and the pepper flakes are fragrant. Add the garlic and ginger and cook, stirring until fragrant and slightly soft, about 1 minute Remove from heat. In a small bowl whisk together the sesame oil, soy sauce, balsamic vinegar, and sugar. Whisk in the ginger mixture. Season with salt.
• Bring a large pot three-fourths full of water to a boil. Add the salt and the noodles, stir well, and cook until al dente, 2-3 minutes. Drain and rinse under cold running water until cold. Drain thoroughly, then transfer to a large bowl.
• Add the sauce and toss to coat noodles. Add the green onions, reserving about 2 tbsp for garnish. Toss to mix. Cover and let stand at room temperature, 1-2 hours, tossing occasionally so the noodles absorb seasonings evenly.
• Just before serving, in a small dry frying pan over medium heat, toast the sesame seeds until fragrant and lightly colored, about 5 minute Pour on to a plate to cool. Add seeds and cilantro to noodles. Transfer to a large platter. Garnish with reserved seeds and cilantro and serve.