LOW-CALORIE SPICY PEANUT NOODLES
This is my absolute favorite way to eat shirataki noodles! The sauce is very versatile as well. Eat with chopsticks or a fork...or your hands! I'm not judging you.
Provided by queenobscene13
Categories World Cuisine Recipes Asian
Time 35m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil. Cook noodles in the boiling water until heated through, about 1 minute. Drain and rinse noodles under cold water.
- Mix powdered peanut butter, soy sauce, sriracha sauce, and stevia together in a bowl. Add noodles, cucumber, and green onion and toss to coat. Refrigerate until flavors blend, about 20 minutes.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 19 g, Fat 1.2 g, Fiber 8.7 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 1450.2 mg, Sugar 0.6 g
SWEET AND SPICY PEANUT NOODLES
Provided by Marge Perry
Categories Ginger Side Low Fat Vegetarian Kid-Friendly Low Cal Dinner Lunch Potluck Noodle Peanut Butter Self Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.
LOW CALORIE NOODLES WITH PEANUT SAUCE
Make and share this Low Calorie Noodles With Peanut Sauce recipe from Food.com.
Provided by keezy76
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Plece room temperature noodles in a medium bowl.
- In a small bowl, combine remaining ingredients. Mix well, until blended. (If you are using a thinker type of peanut butter you may need to use more water).
- Spoon over noodles and serve.
SPICY THAI PEANUT NOODLE SOUP
This recipe produces a thick, rich peanut noodle soup without using coconut milk or peanut butter as ingredients.
Provided by Jen deHaan
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 18
Steps:
- Add the vegetable broth to a large soup pot and bring to a simmer.
- Add the mushrooms, tofu, and chilis to the broth and let simmer.
- In a separate pot, cook the rice noodles according to package directions. When done, rinse, and set aside in a bowl.
- Prepare the soup base while your noodles and soup simmer. Add all ingredients except the peanut flour, and blend in a high-speed blender.
- Add peanut flour to soup base along with about a cup of the soup broth, and blend. Scrape down the sides to incorporate fully.
- When completely smooth, scoop the soup base into the simmering pot of vegetable broth and use a whisk to incorporate fully into the broth (you may notice some clumps, but keep whisking).
- When simmering again, add the noodles and bell peppers.
- When noodles and bell peppers are heated (after a few minutes), serve, garnish, and enjoy!
Nutrition Facts : Calories 189 kcal, Carbohydrate 28 g, Protein 11 g, Fat 3 g, Sodium 259 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
HERBED ZUCCHINI NOODLES (LOW-FAT)
Recipe courtesy of Juan Carlos Cruz from the Low Calorie Commando on the Cooking Network. Posted for the Low Fat Holiday Challenge!
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully drag a vegetable peeler the length of the zucchini to create
- long strands. Discard centers with the seeds.
- Heat a large nonstick saute pan over medium heat with the butter.
- Add the zucchini and quickly toss to coat with the butter.
- Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
- Add the egg noodles. Toss once again until pasta is warmed through but zucchini
- remains crisp tender.
- Taste and adjust flavor with salt and pepper.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 159.3, Fat 3.9, SaturatedFat 1.8, Cholesterol 30.1, Sodium 623.5, Carbohydrate 26.1, Fiber 2.9, Sugar 3.4, Protein 6.6
SPICY PEANUT PORK NOODLES (GLUTEN FREE)
These spicy peanut pork noodles feature crispy pork, a creamy peanut sauce and fresh spinach for an addicting one-dish dinner that you'll want to make on repeat. The brand of rice noodles you use makes a big difference in terms of texture, so pay attention to the quantities. If you use Lotus Foods Pad Thai Rice Noodles (which I love for their toothsome bite), you'll need two packages, or 1 pound. If you use Annie Chun's or Thai Kitchen brand, use 1 box, or 8 ounces (you can use white or brown rice noodles for any brand). If you prefer, you can swap out the pork for ground turkey. Take note that the peanut sauce will taste very potent on its own, but it will get diluted with chicken broth when it goes into the pan. The sauce can be made up to 2 days in advance.
Provided by Nicki Sizemore
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Fill a large pot with water and bring to a boil (this will be for the noodles in a bit). While the water comes to a boil, make the peanut sauce.
- In a mini food processor, combine all of the ingredients and blend until smooth (the sauce will taste quite strong at this point, but it will mellow considerably when tossed with the broth and noodles). Do Ahead: The sauce can be refrigerated for up to 2 days.
- Cook the noodles in the boiling water according to the package directions. Drain and rinse in cold water.
- Heat the oil in a 12-inch pan over high heat until it's shimmering. Add the pork, and season with salt and pepper. Break up the meat with a wooden spoon, then let it cook without stirring until it's brown and crispy on the bottom in several places, about 3-5 minutes. Scooch the meat to one side of the pan (it's okay if it's not fully cooked at this point), tilt the pan, and spoon off the fat (discard the fat).
- Add the garlic (if using), and cook, stirring, 30 seconds. Add the spinach and cook, tossing with tongs, until wilted.
- Reduce the heat to medium-low. Stir in the chicken broth and peanut sauce. Add the cooked noodles. Cook, stirring (tongs are helpful here), until the sauce is bubbling and has evenly coated the noodles (it will only take a minute or two). If the pan looks dry, add more broth as needed (this will depend on the brand of rice noodles you use). Stir in the scallions, and season with salt and pepper.
- Swirl the pork noodles into serving bowls and garnish with more scallions and chopped peanuts. Serve with Sambal Oelek or sriracha for drizzling.
30+ LOW-CALORIE VEGAN RECIPES FOR WEIGHT LOSS
These easy and delicious low-calorie vegan recipes help you enjoy a filling dinner without compromising on taste. Lots of nutritious veggies, protein and fiber that support easy and healthy weight loss! The following Mexican Fiesta Bowl recipe is an exclusive snippet from the 3-day meal plan in our free Weight Loss Challenge, easily customizable and ready in around 30 minutes.
Provided by Alena
Categories Low-Calorie
Time 30m
Number Of Ingredients 9
Steps:
- Cook our rice according to package directions. Once all of the water has been absorbed, remove the pot from heat.
- In the meantime, prepare the other ingredients for your low-calorie bowl: the chickpeas, corn, bell pepper, tomato and mixed greens.
- Arrange them nicely in a dinner bowl, add the cooked rice and season with salt, pepper, cayenne, cumin and lemon juice.
- Top the Fiesta bowl with sugar-free salsa and enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 9 grams fiber, Protein 9 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ½ recipe, Sodium 375 milligrams sodium, Sugar 59 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LOW-CALORIE SPICY PEANUT NOODLES
This is my absolute favorite way to eat shirataki noodles! The sauce is very versatile as well. Eat with chopsticks or a fork...or your hands! I'm not judging you.
Provided by queenobscene13
Categories Asian Recipes
Time 35m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil. Cook noodles in the boiling water until heated through, about 1 minute. Drain and rinse noodles under cold water.
- Mix powdered peanut butter, soy sauce, sriracha sauce, and stevia together in a bowl. Add noodles, cucumber, and green onion and toss to coat. Refrigerate until flavors blend, about 20 minutes.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 19 g, Fat 1.2 g, Fiber 8.7 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 1450.2 mg, Sugar 0.6 g
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HEALTHY PEANUT NOODLES - SLENDER KITCHEN
From slenderkitchen.com
4/5 (1)Category DinnerAuthor Megan EatonCalories 320 per serving
- Cook the noodles according to package directions. Run under cold water, drain,, and set aside. In the same water, blanch the red pepper, celery, broccoli, and shredded cabbage for 1 minute. Run under cold water, drain, and set aside.
- Whisk together the PB2, soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing.
- Add sesame oil to a skillet over medium heat. Add the vegetables and 2-3 tbsp. of water. Cook until just tender.
- Add the noodles and sauce to the pan. Toss everything together and let warm for 2-3 minutes. Top with cilantro.
SPICY PEANUT NOODLES - JO COOKS
From jocooks.com
4.4/5 (36)Total Time 20 minsCategory Dinner, LunchCalories 701 per serving
- Make Peanut Sauce - In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce and the water; set aside.
- Cook Chicken - Heat the sesame oil in a large skillet or wok then the add chicken to it - cook until no longer pink. Next, add garlic and ginger and sauté with the chicken for 30 seconds until aromatic. Add the red pepper sauté for another minute.
- Toss Together - Add noodles and peanut sauce to the wok, remove from heat, and toss well to make sure all the noodles are coated.
ZERO CALORIE "NOOODLES" WITH SPICY PEANUT SAUCE... FOR ONE ...
From healthy-delicious.com
Servings 2Total Time 20 minsEstimated Reading Time 4 minsCalories 391 per serving
- Combine the first 9 ingredients (through the curry paste, if using) in a small saucepan over medium heat. Stir until peanut butter has melted and the sauce is heated through — about 3 minutes. Reduce heat to low.
- Spray a 9.5-inch saute pan with cooking spray and set over medium-high heat. Add the zucchini and cook for 3 minutes, or until softened and slightly golden around the edges. Add the broccoli slaw and cook another 5 minutes. Add the drained shirataki noodles (or spaghetti) and the peanut sauce. Cook, stirring constantly, until the noodles are heated through — about 2 minutes.
HEALTHY PEANUT NOODLES - *ADDICTING* RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 313 per serving
- Bring large pot of salted water to a boil. Cook spaghettini according to package directions until al dente. Drain and set aside.
- While pasta is cooking, spray a large skillet with nonstick cooking spray and preheat over medium heat. Saute cabbage, red pepper and carrot for 3-5 minutes. You want the carrots and cabbage to soften while keeping some texture in the red peppers. Add in garlic and cook until fragrant. (You don't really want color on the veggies, just trying to soften. Feel free to reduce temperature down to medium low or low.)
- While veggies are cooking, in a liquid measuring cup or bowl, whisk broth together with cornstarch, soy sauce, peanut butter powder, truvia, ginger and red pepper flakes.
- Pour peanut sauce over veggies and bring to a simmer. Sauce will thicken once bubbling. Once thick, toss with cooked pasta.
SPICY PEANUT SAUCE NOODLES - ASIAN COMFORT FOOD - COOKING ...
From cookingtoentertain.com
5/5 (1)Total Time 15 minsCategory Dinner, Lunch, Main Course, Main DishCalories 650 per serving
- If you are using chicken and broccoli (or any additions to this recipe you prefer) then do that first. Just saute in a little bit of oil, season with salt and pepper, and set aside.
- In another pan add the rest of the ingredients and mix together on low heat until somewhat homogenous. Then pour sauce over the noodles, add the chicken and broccoli (or not, or anything else) and mix. Plate and top with some chopped green onions.
THAI PEANUT NOODLES: SPICY, LOW CARB, & FAST - LOWCARB-OLOGY
From lowcarb-ology.com
5/5 (2)Total Time 7 minsCategory Light Dinner/LunchCalories 275 per serving
SPICY PEANUT NOODLES WITH TOFU (VEGAN & GLUTEN-FREE)
From brokebankvegan.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 434 per serving
- To begin, prep all stir fry ingredients by briefly pressing and cubing the tofu, mincing the chilis, ginger, and garlic, and julienning the carrots and bell peppers. Also, slice the green onions, chop the peanuts, and wash the bean sprouts.
- In a large pot, bring enough water to cook the noodles to a boil. Once boiling, turn the burner off and add in rice noodles. Stir and cover, cooking for approximately 5-6 minutes, or until al dente.
- Heat sesame oil in a large skillet over medium. Once hot, add tofu cubes and sauté for about 5-6 minutes, turning occasionally to brown on all sides (use an oil guard, as the sesame oil can splatter). Next, add in minced Thai chilis, garlic, and ginger. Sauté for another 1-2 minutes, or until garlic is fragrant.
- Add cooked veggies and noodles back to the pot with the tofu. Mix in peanut sauce, bean sprouts, green onions, and chopped peanuts and cook over medium heat (tongs are great for this). Toss together for about 2-3 minutes, or until sauce is incorporated and everything is heated through.
HEALTHY PEANUT NOODLES WITH CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 396 per serving
- Cook the noodles according to package directions. Run under cold water, drain,, and set aside. In the same water, blanch the red pepper, celery, broccoli, and shredded cabbage for 1 minute. Run under cold water, drain, and set aside.
- Whisk together the PB2, soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing.
- Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper. Add a touch of cooking spray to the skillet (just to make sure nothing sticks since we aren’t using a lot of oil) and cook the chicken for 3-4 minutes on each side or until cooked through.
- Add the noodles, vegetables, and sauce to the skillet with the chicken. Toss everything together and let warm for 2-3 minutes. Top with scallions and cilantro.
15 MINUTE SPICY PEANUT BUTTER NOODLES - EAT WITH CLARITY
From eatwithclarity.com
Ratings 52Total Time 15 minsCategory NoodlesCalories 465 per serving
- Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.
- Saute over low heat for 2-3 minutes or until golden brown. Add in the grated ginger and saute for 1-2 more minutes.
- Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. How much you need will depend on the brand of peanut butter you used as well as your personal preference.
SPICY PEANUT BUTTER NOODLES - TOP 4 EASY-TO-FOLLOW RECIPES
From richardpantry.com
Published 2021-04-12
- The Classic Version Of Spicy Peanut Butter Noodles. Let’s start with the simplest spicy peanut noodles recipe. Ingredients. 400g of udon noodles or any Asian noodles you can find the supermarket.
- Thai Noodles With Spicy Peanut Sauce. Are you a big fan of spicy Thai food? Then, follow this spicy Thai peanut noodles recipe, and the crave-worthy spicy Thai noodles will be ready to serve you.
- Cold Spicy Peanut Sesame Noodles. Cold noodles – it sounds a little strange to you, right? These Asian noodles are far different from the hot noodles you have eaten.
- Well-balanced Version Of Spicy Peanut Butter Noodles. Worry that spicy peanut butter noodles are way too high in calories? Why don’t you try this well-balanced peanut butter noodles recipe that cuts down on many calories yet brings delicious peanut flavor?
SPICY PEANUT NOODLES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (1)Total Time 15 minsCategory DinnerCalories 349 per serving
- To a large skillet add the vegetable oil, sesame oil, green onions, ginger, and garlic on medium heat.
- Add in brown sugar, peanut butter, rice vinegar, low sodium soy sauce, chicken broth, Sriracha, and shredded carrot, whisking well.
VEGGIE NOODLES WITH PEANUT SAUCE (LOW CARB, VEGAN ...
From biancazapatka.com
5/5 (1)Servings 4Cuisine Asian, ThaiCalories 239 per serving
- Spiralize zucchini and carrots into spaghetti using a spiral slicer. Cut red bell peppers into thin strips. Slice mushrooms and spring onions. Peel and finely chop garlic. Peel the ginger and chop finely as well.
- Drain the tofu well, then wrap in paper towels and squeeze out any excess liquid. Then cut into cubes and marinate with turmeric (optional).
- Heat one tablespoon of oil in a large frying pan. Sauté the spring onions, garlic and ginger briefly. Then remove and set aside.
- Heat another tablespoon of oil in the same pan and fry the tofu until crispy on all sides. Then remove and set aside.
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