Udon Noodles With Shrimp Snow Peas And Peanuts Food
UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS
Provided by Julia Turshen
Categories Kid-Friendly Quick & Easy Dinner Lunch Peanut Shrimp Pea Spring Summer Noodle Cilantro Soy Sauce Pescatarian Dairy Free Tree Nut Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
- Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
- Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.
UDON PEANUT BUTTER NOODLES
Udon noodles with a spicy Peanut sauce.
Provided by Mojito Mama
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g
UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE
This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
- Bring to a boil; cook 1 minute, stirring constantly.
- Set aside.
- Cook noodles in boiling water 8 minutes.
- Drain well.
- Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.
Nutrition Facts : Calories 389.1, Fat 10.6, SaturatedFat 2, Sodium 1695.5, Carbohydrate 61.4, Fiber 6.3, Sugar 12.3, Protein 14.2
UDON NOODLES WITH SPICY SHRIMP
A combo of recipes from Cooking Light and The Big Bowl Cookbook. You can also use spaghetti instead of the udon noodles.
Provided by chelseas
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
- Combine lime rind and next five ingredients; stir well.
- Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
- Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
- Serve warm or chilled.
Nutrition Facts : Calories 390.7, Fat 9.7, SaturatedFat 1.5, Cholesterol 230.4, Sodium 1431.5, Carbohydrate 36, Fiber 3.8, Sugar 3.1, Protein 39.4
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