Noodles With Peanut Sauce Food

NOODLES WITH PEANUT SAUCE

Steps:

• Cook pasta according to package directions.
• While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
• When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
• Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

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.

PEANUT NOODLES WITH PORK

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.

AROMATIC NOODLES WITH LIME PEANUT SAUCE

Steps:

• Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
• Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
• Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

PEANUT NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
• Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
• Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

CELLOPHANE NOODLES WITH PEANUT SAUCE

Steps:

• Place a medium pot of water on the stove to boil.
• Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent.
• While the bean threads are cooking, make the sauce.
• Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk.
• Drain bean threads and carrots and toss with the sauce.

NOODLES WITH SPICY PEANUT SAUCE

Steps:

• In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
• Add peanut butter and oils blend.
• You can add hot pepper sauce to blender or just top the dish with pepper flakes.
• Depends on how much heat you like!
• Or both!
• Add sauce to cooked pasta and broccoli stir together.
• Add pasta water if needed to thin sauce.
• Top with the finely sliced cucumber.

UDON PEANUT BUTTER NOODLES

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
• While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

CHINESE GLASS NOODLES WITH PEANUT SAUCE

Steps:

• Soak the noodles for 1 hour and drain.
• Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
• Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
• Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
• Add the remaining ingredients for the sauce and mix with the chilled noodles.
• Place the noodles on a serving dish and garnish with the green onions and peanuts.

THAI NOODLES WITH PEANUT SAUCE

Steps:

• Cook pasta until al dente and set aside in a pasta bowl.
• Saute green onions and carrots in a tiny bit of oil over high heat for 3-5 minutes; throw this on top of pasta.
• Saute chicken until done; slice into strips and throw on top of pasta.
• In a saucepan, add sauce ingredients: broth, soy sauce, peanut butter, honey, ginger, cumin, coriander seed, red pepper flakes and garlic.
• cover and cook slowly over medium heat until heated through and stir frequently.
• Add over pasta and mix using forks or salad spoons until the sauce is evenly distributed.

SZECHUAN NOODLES WITH PEANUT SAUCE

Steps:

• Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
• Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
• Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

COLD NOODLES WITH PEANUT SAUCE

Steps:

• In a medium bowl, whisk together peanut butter, soy sauce, vinegar, and Sriracha. Toss together with spaghetti and chicken. Divide evenly between two plates and serve.

RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS

Steps:

• Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
• Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
• Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
• Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
• Do Ahead
• Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.