PEANUTTY SOMEN NOODLES WITH SHRIMP
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings (with leftover sauce for additional meals)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
- Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
- Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
- Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.
PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
SESAME AND PEANUT NOODLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
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 BUTTER NOODLES
This is kid friendly with an Asian twist. Can also be made with spaghetti pasta.
Provided by Amy Brolsma
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 46.8 g, Fat 12 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 1188 mg, Sugar 9 g
PEANUT NOODLES
A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!
Provided by Maureen Cram
Categories Main Dish Recipes Pasta
Time 25m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 70.1 g, Fat 24.8 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 4.5 g, Sodium 1351.6 mg, Sugar 8.2 g
PEANUTTY PERFECTION NOODLES
This quick recipe is courtesy of Chloe's Kitchen by Chloe Coscarelli...Super creamy, slightly sweet and subtly spicy.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
- Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
- Remove from heat and mix in lime juice and sesame oil.
- Toss hot noodles with the sauce, scallions, and carrots.
- Garnish with peanuts and cilantro and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.
Nutrition Facts : Calories 1084.3, Fat 41.5, SaturatedFat 16.8, Sodium 1416.9, Carbohydrate 162.5, Fiber 6.8, Sugar 55.9, Protein 20.1
PEANUTTY SESAME NOODLES
After watching Rachael Ray prepare her cold sesame noodles on TV, I tried it out myself and ended up tweaking it a bit before I was done. These noodles are usually half eaten before they get a chance to cool down!
Provided by Mercy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the peanut butter, soy sauce, cayenne, crushed red pepper, olive oil, sesame oil and sugar until the mixture is thoroughly blended.
- Add the cooled noodles and toss to coat.
- Serve at room temperature, garnish with sesame seeds and sliced scallions.
PEANUTTY NOODLES (COOKING LIGHT)
Make and share this Peanutty Noodles (Cooking Light) recipe from Food.com.
Provided by Lakerdog2
Categories < 30 Mins
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Shave carrots lengthwise into strips using a vegetable peeler.
- Heat 1 teaspoon oil in a small saucepan over medium heat.
- Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
- Remove from heat and keep warm.
- Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
- Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
- Serve warm or at room temperature.
PEANUTTY NOODLES
This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.
Provided by Food Network
Categories main-dish
Yield 10 servings (serving size: 1 cup)
Number Of Ingredients 15
Steps:
- Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.
Nutrition Facts : Calories 296, Fat 8.8 grams, SaturatedFat 1.7 grams, Cholesterol 1 milligrams, Sodium 400 milligrams, Carbohydrate 43.1 grams, Fiber 3.4 grams, Protein 11.7 grams
PEANUTTY THAI NOODLES WITH CHICKEN
Yummy peanut-flavored noodles with grilled chicken.
Provided by vtronlone
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
- While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
- Remove from the heat and season with salt and pepper. Drizzle lime juice over top.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 8.9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 2 g, Sodium 1139.6 mg, Sugar 4.9 g
HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY
Provided by Kerri Conan
Categories Ginger Leafy Green Nut Pasta Vegetarian Dinner Peanut Healthy Vegan Bok Choy Noodle Soy Sauce Self Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.
PEANUTTY SPICY NOODLE SALAD
Make and share this Peanutty Spicy Noodle Salad recipe from Food.com.
Provided by KittyKitty
Categories Spaghetti
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta according to package directions. Rinse and drain; set aside.
- Cut bell pepper and cucumber into thin strips.
- Stir together peanut butter and next 8 ingredients in a large bowl. Add pasta, bell pepper, cucumber, and broccoli slaw, tossing to coat. Sprinkle with sliced green onions and chopped peanuts.
Nutrition Facts : Calories 226.9, Fat 9.8, SaturatedFat 1.6, Sodium 224.1, Carbohydrate 28.3, Fiber 2.7, Sugar 3.8, Protein 8.2
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- Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
- Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.
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