STIR FRIED NOODLES WITH PEANUT SAUCE
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
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
EASY VEGETABLE STIR FRY WITH CREAMY PEANUT SAUCE
Tender veggies, fragrant ginger and garlic, soft noodles and a creamy peanut stir fry sauce come together to make this delicious vegan dish.
Provided by HurryTheFoodUp
Categories Dinner Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
- Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn.
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
- Make sure it's all nice and creamy. Add a little more water, if not!
- Add some peanuts.
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
- Done!
Nutrition Facts : Calories 604 kcal, Carbohydrate 80 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Sodium 1228 mg, Fiber 8 g, Sugar 23 g, TransFat 1 g, Cholesterol 42 mg, UnsaturatedFat 19 g, ServingSize 1 serving
STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE
This is a wonderful pasta dish that my kids love, although I would never actually tell them what is in it! The peanut sauce can be made ahead and kept in the refrigerator. This recipe as provided makes a ton of food, with the leftovers able to be kept for 2-4 weeks in the frig.
Provided by Katey in GB
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Sauce.
- Process the garlic and ginger in a food processor until finely chopped.
- Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
- Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
- Heat the peanut sauce over very low heat, stirring occasionally.
- Pasta.
- Cook pasta according to package.
- To complete the dish.
- Heat 2 T. of canola oil in a skillet over medium heat.
- Sauté the tempeh until lightly browned on all sides, about 10 minutes.
- Pour on the 2 T. tamari and stir quickly to distribute it.
- Transfer the tempeh to a large serving bowl.
- Heat the remaining 1 T. of canola oil in the skillet over medium heat.
- Sauté the broccoli and carrots 2-3 minutes.
- Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
- Add the tempeh and cook just until warmed through, about 1-2 minutes more.
- Transfer to the serving bowl.
- Drain the pasta and toss it with the tempeh and vegetables.
- Add all but a few tablespoons of the hot peanut sauce, and toss again.
- Pour on the reserved sauce, and serve.
Nutrition Facts : Calories 691.1, Fat 40.9, SaturatedFat 7, Sodium 1455.2, Carbohydrate 64.3, Fiber 6.2, Sugar 20, Protein 24
THAI PEANUT STIR-FRY SAUCE - EASY
Yummy easy addictive sauce from newspaper, Oregonian Foodday. Blend 5 ingredients together and heat if desired.
Provided by HotChaiLatte
Categories Curries
Time 6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
- Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
- Or use sauce for dipping.
Nutrition Facts : Calories 396.2, Fat 31.8, SaturatedFat 19.9, Sodium 562.3, Carbohydrate 23.9, Fiber 4, Sugar 18.6, Protein 9.9
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