Peanut Cilantro Noodles Food

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.

SESAME AND PEANUT NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
• For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
• For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

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 CILANTRO DIP

Steps:

• In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

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.

COLD PEANUT NOODLES

Steps:

• Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
• Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
• In a small bowl, whisk together the sauce ingredients until smooth.
• Drizzle the sauce over noodles mixture; toss to coat well.
• Serve room temp or cold.
• Garnish with sesame seeds if desired.

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.