Aromaticnoodleswithlimepeanutsauce Recipes

Steps:

• Cook pasta according to package directions; drain and rinse under cold water.
• While pasta is cooking, put broccoli in a steamer basket over a large pot of boiling water and steam for 3 minutes; add in snow peas and sugar snap peas; steam for 2 minutes more, until all the vegetables are crisp tender.
• Toast the peanuts in a small dry skillet over med-high heat until fragrant, 3-5 minutes, stirring often; set aside to cool.
• Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a food processor or blender until smooth.
• Just before serving, toss the pasta with ¾ cup of the sauce; divide between 6 serving bowls and top each serving with the vegetables.
• Drizzle remaining sauce over the vegetables; coarsely chop the peanuts; sprinkle them on top; serve.

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

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.

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

Steps:

• Make dressing:
• Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

Steps:

• Cook angel hair pasta in a large pot of boiling water until al dente.
• Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
• Saute chicken until done. Set aside.
• Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.