SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE
Steps:
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.)
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.)
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!
Nutrition Facts : ServingSize 1
COLD NOODLES WITH PEANUT BUTTER SAUCE
Quick and easy, flavourful Shanghai style cold noodles tossed in peanut butter sauce with fresh vegetables and Asian seasonings, are ready in 10 minutes.
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 13m
Number Of Ingredients 16
Steps:
- In a medium pot, bring 5 cups of water to a boil. Add dried wheat noodles in the pot and cook the noodles for 2 minutes, stirring occasionally so that the noodles don't stick to each other. Transfer to a colander and rinse with the cold water for 30 seconds. Drain the noodles and add into a large mixing bowl.
- Blanch cook the bean sprouts and chives together by boiling them together in the same pot for 1 minute. Transfer to a colander and rinse with cold water for 30 seconds. Transfer them into the large bowl of noodles.
- Add in cucumber, garlic, white pepper, soy sauce, black vinegar, pepper (optional), and chili oil (optional). Stir well to coat the noodles evenly.
- In a separate small bowl, add peanut butter, sesame oil, hot water (can use the hot water from the cooking pot) and sugar. Mix well until it becomes a smooth and creamy consistency. Add the peanut butter sauce into the large bowl. Stir well with a spatula to coat the noodles with peanut butter sauce.
- Transfer the noodles onto a plate, sprinkle white sesame seeds and crushed peanuts on top, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 347 calories, Sugar 2.1 g, Sodium 170 mg, Fat 6.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 62.7 g, Fiber 3 g, Protein 10 g, Cholesterol 0 mg
COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE
Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.
Provided by Elmotoo
Categories Spaghetti
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
- FOR DRESSING:
- Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
- For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
- Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
- * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
- will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
- If you want to make your own oil:
- 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
- Lasts indefinitely.
COLD PEANUT-SESAME NOODLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
- Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
- Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
YUMMY CHINESE COLD NOODLES FOR PEANUTBUTTER LOVERS!
Make and share this Yummy Chinese Cold Noodles for Peanutbutter Lovers! recipe from Food.com.
Provided by bamboosmom
Categories Peanut Butter
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook spagetti or linguini aldente.
- Drain spagetti and rinse with cold water.
- Let pasta cool.
- Use the same pot to prepare peanutbutter sauce.
- Add margarine then add peanutbutter.
- Add soy sauce and stir until smooth.
- Place pasta in a bowl and then add the peanutbutter sauce to the pasta.
- Top with sesame seeds and green scalion.
CHINESE VEGETABLE NOODLES
I found this recipe from PETITCHEF, it looks like the dish I cooked before. So I wish you like it....
Provided by Chef Intesar
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok, add the minced garlic saute for a min, now add the cabbage, carrot, capsicum and shallots. Stir fry for few minutes and add the cooked noodles. Season with soy sauce, chilly sauce, pepper and salt. Stir fry for few more minutes. Vegetables should be crisp and not to be overcooked. Serve hot.
Nutrition Facts : Calories 293.3, Fat 16.2, SaturatedFat 2.3, Sodium 907.6, Carbohydrate 33.1, Fiber 3.8, Sugar 3.2, Protein 5.9
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
COLD SESAME NOODLES WITH SPICY PEANUT SAUCE
Spicy Asian-style sesame noodles that are delicious served cold or hot.
Provided by KBANDE
Categories Pasta and Noodles Noodle Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
- Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
- Refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 45.8 g, Fat 16.6 g, Fiber 2.9 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 503.8 mg, Sugar 4.4 g
COLD PEANUT NOODLES
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Cook spaghetti in a large pot of salted boiling water. Whisk together peanut butter, soy sauce, sesame oil, chili garlic paste, ginger, garlic, and sugar. Thin with the water. When noodles are done, drain and rinse under cold water. Toss sauce with pasta, and thin with more water if needed. Serve topped with a salad of shredded bok choy and carrots dressed with soy sauce, rice vinegar, and a little toasted sesame oil. Season with salt.
CHINESE NOODLES
This is a simple recipe using a few ingredients that makes a quick and satisfying meal. My mom used to make these for us growing up. Recipe is easily doubled and you can add more or less toppings to suit your taste.
Provided by Marlene.
Categories Asian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook link sausages in boiling water til cooked through, approximately 20-25 minutes. Cool, remove any casings left on and cut into 1/2 inch pieces.
- Peel eggs and grate into bowl.
- Clean and slice green onions.
- Cook Chinese noodles according to package directions and drain. Place desired amount into bowl. Top with sausage, egg, green onion, soy sauce and sesame seeds. Enjoy!
CHINESE COLD PASTA SALAD
A delicious, cold pasta served with a spicy peanut sauce.
Provided by Julie MacLaren
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
- In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 47.5 g, Fat 5.6 g, Fiber 3.9 g, Protein 10.8 g, SaturatedFat 0.9 g, Sodium 537 mg, Sugar 4.5 g
COLD CHINESE NOODLES
Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham!
Provided by HelenG
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Try to julienne ham, chicken and onions about the same sizes, 2 inches or so.
- Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
- Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown.
- Remove from the heat. Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
- Pour the hot dressing over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl put in fridge to cool, about 3 hours.
- Enjoy :).
Nutrition Facts : Calories 1467.4, Fat 107.2, SaturatedFat 14.1, Cholesterol 35.5, Sodium 3580.4, Carbohydrate 92.9, Fiber 7.6, Sugar 3.5, Protein 37.7
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