Peanut And Cilantro Noodle Salad Food

CRUNCHY COLD THAI NOODLE SALAD WITH THE BEST PEANUT SAUCE

Steps:

• Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.
• In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.
• Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can't wait). Right before serving, toss and add additional peanut sauce if needed.
• Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.

THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
• Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
• Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.

PEANUT NOODLE SALAD

Steps:

• Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
• Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
• Combine pasta with the sliced vegetables in a large bowl.
• Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
• Enjoy!

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

CHILLED PEANUT CHICKEN NOODLE SALAD

Steps:

• START THE WATER: Bring a large pot of salted water to a boil.
• POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
• COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
• TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

PEANUT AND CILANTRO NOODLE SALAD

Steps:

• Cook noodles according to package directions until al dente, and drain.
• While noodles are cooking, make the sauce. Crush peanuts in food processor. Squeeze juice from lime. Peel and dice the shallots and garlic.
• Put four tablespoons of the crushed peanuts in a saucepan with two tablespoons of the lime juice, shallots, garlic, coconut milk, sugar, soy sauce, cumin, chili sauce and turmeric. Stir, cook for one minute, then pour into bowl, add remaining lime juice and hot water, and mix well.
• Pour sauce over noodles, toss, and garnish with cilantro and remaining peanuts at the table.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

PEANUT CILANTRO NOODLES

Steps:

• Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
• Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
• Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.