SWEET AND SPICY PEANUT NOODLES
Provided by Marge Perry
Categories Ginger Side Low Fat Vegetarian Kid-Friendly Low Cal Dinner Lunch Potluck Noodle Peanut Butter Self Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.
SWEET AND SPICY PEANUT NOODLES (FOR TWO)
Feel free to add to this versatile noodle dish to make a meal. Sugar snap peas are delicious here! Add rotisserie chicken and vegetables if desired. It does taste best at room temperature. And you can adjust the amount of heat by using less or more sambal.
Provided by Chef Potpie (Laurel)
Categories Pasta Sides
Time 25m
Number Of Ingredients 13
Steps:
- 1. While linguine is cooking, in a small saucepan over medium heat, add sesame oil, garlic and ginger and cook, stirring, for 1 minute.
- 2. Add peanut butter, soy sauce, hoisin, brown sugar, vinegar, sambal and coconut milk. Cook and stir until sauce is well combined and thickened, about 4 minutes.
- 3. Add more coconut milk to make to your desired consistency and adjust seasonings, then add some of the green onions and pasta and toss.
- 4. Allow to come to room temperature, then sprinkle with remaining green onions and crushed peanuts and serve.
MAGIC NOODLES (SPICY THAI PEANUT CURRY NOODLES)
A spicy thai-inspired dish with rice noodles and a sweet peanut curry sauce! Loaded with veggies and chicken. My family likes to run/workout a lot and they love this dish because it is loaded with protein, veggies, carbs, and good fats. They call it "Magic Noodles" because it fuels their workouts.
Provided by Chef Drtybrshs
Categories Asian
Time 45m
Yield 6 portions, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
- Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
- Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
- Start a large pot of water to boil for the noodles.
- Rinse and slice the peppers into thin strips.
- Rinse the rest of the veggies and add all of the veggies to the sauce.
- Cover and let continue to simmer on lowest heat.
- When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
- Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
- Drain noodles.
- Turn off heat.
- Add a small amount of the coconut peanut butter sauce to the large pasta pot.
- Return the noodles to the pot.
- Pour the rest of the sauce with veggies on top of the noodles.
- Toss thoroughly.
- Serve with a garnish of chopped peanuts on top.
Nutrition Facts : Calories 972.9, Fat 60, SaturatedFat 24.1, Cholesterol 24.2, Sodium 739.2, Carbohydrate 84.2, Fiber 9.4, Sugar 16.9, Protein 33.3
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