SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
- Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
- While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
- Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.
SESAME NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Game Plan: Make the sauce while the noodles cook.
- Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
- To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
- To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
SPICY SESAME NOODLES WITH CHOPPED PEANUTS
Make and share this Spicy Sesame Noodles With Chopped Peanuts recipe from Food.com.
Provided by skwurt25
Categories Asian
Time 35m
Yield 1 bowl of noodles, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat peanut oil in a small skillet over medium heat. add ginger and garli, saute 1 minute. transfer to a large bowl. add next 6 ingredients, whisk to blend. place noodles in a sieve over sink. separate noodles with fingers and shake to remove excess starch. cook in a large pot of boiling salted water until just tender, stirring occasionally. drain and rinse under cold water until cool. drain thoroughly and transfer to bowl with sauce. add sliced green onions and toss to coat noodles. let stand at room tempature until noodles have absorbed dressing, tossing occasionally, about 1 hour. stir in peanuts and thai basil, toss again. season to taste with salt. serve at room temperature.
Nutrition Facts : Calories 762.5, Fat 32.3, SaturatedFat 5.3, Cholesterol 95.8, Sodium 1410.2, Carbohydrate 96.3, Fiber 7.2, Sugar 9.9, Protein 25
SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL
Provided by Janet Fletcher
Categories Ginger Herb Nut Pasta Soy Sauté Vegetarian Dinner Basil Peanut Summer Noodle Bon Appétit Pescatarian Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
- Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
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SESAME PEANUT NOODLES WITH CHICKEN - THEKITTCHEN
From thekittchen.com
5/5 (1)Category LunchCuisine AsianTotal Time 1 hr 15 mins
- First, marinate the chicken. Squeeze the juice from the lemon, and combine with 1/2 cup soy sauce and the chopped garlic. Pour over the chicken breasts and let marinate for 20-30 minutes. Do not marinate for longer than 30 minutes because the chicken will get too salty.
- Heat the sesame oil in a skillet over medium high heat. Add the chicken breasts to the pan quickly searing each side. This will take 1-2 minutes a side. Then add the carrot and edamame to the skillet, place a lid on the pan, and reduce the heat to low. Let cook on low for 10 minutes.
- Bring a pot of salted water to a boil and prepare the noodles accroding to the directions on the packaging.
- Meanwhile, prepare the peanut sauce. Over low heat, melt butter in a saucepan. Then add flour and mix together. Continue to whisk the butter and flour together for a minute, then pour in the coconut milk and bring the mixture to a slow boil letting it thicken for 1 minute. Then stir in the peanut butter, 1/2 cup soy sauce, and the sriracha. If you want, add in 1 tablespoon of sugar.
SPICY SESAME PEANUT NOODLES WITH CHICKEN - PANNING THE …
From panningtheglobe.com
5/5 (4)Category Lunch or DinnerCuisine ChineseTotal Time 30 mins
- Bring a large pot of salted (1 teaspoon or so) water to a boil. Cook pasta al dente (until just tender, with some bite) Drain and cool under running water. Drain throughly and transfer to a large mixing bowl and toss with 1/4 teaspoon sesame oil to prevent sticking.
- Combine garlic, ginger, vinegar, honey (or sugar), peanut butter, water, soy sauce and Sriracha in a blender or food processor. Process for a minute or so until fully combined. Some peanut butters are thicker than others. Add 2 tablespoons sesame oil and blend thoroughly. Repeat with remaining 2 tablespoons sesame oil. If the sauce is too thick, add more warm water, a tablespoon at a time, until you get the desired consistency.
- Add the chicken, carrots and 3/4 of the scallions to the bowl with the noodles. Pour the sauce over and toss gently to combine. Transfer noodles to a serving bowl or to individual bowls. Garnish with cucumber, scallions and sesame seeds. Serve at room temperature.
WEEKNIGHT SESAME PEANUT NOODLES WITH CHICKEN - LITTLE …
From littlespicejar.com
4.9/5 (11)Category 30 Minute MealsServings 4Total Time 30 mins
- MARINATE: In a bowl, toss together the chicken, cornstarch, toasted sesame oil, garlic, and soy sauce. Allow the chicken to marinate for 10 minutes before cooking.
- BOIL: While the chicken is marinating, bring a pot of water to boil. When boiling, season with salt, and boil the noodles according to package directions. Once the noodles are done, drain the noodles and keep them in a colander until ready to toss in the sauce.
- PEANUT NOODLES: In a large skillet over high heat, add the tablespoon of oil and saute the chicken until cooked through. Remove the chicken to a plate. Add the 2 tablespoons of sesame oil. Add the garlic and ginger and cook for 1 minute before adding the chili garlic sauce, lime juice, brown sugar, peanut butter, water, and soy sauce. Stir until combined and the sauce is smooth. Add the noodles to the sauce and toss. Add the chicken back to the skillet along with the red pepper, green onions, chopped peanuts, and cilantro. Toss everything to combine and serve immediately! If you feel the sauce is a little thick for your taste, add another small splash of water and continue tossing the noodles until the sauce thins.
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