Grannydragons Peanut Butter Noodles Recipes

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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



Peanut Butter Noodles image

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

½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons hot chile paste
3 cloves garlic, minced
8 ounces Udon noodles
¼ cup chopped green onions
¼ cup chopped peanuts

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



Udon Peanut Butter Noodles image

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

1 (9 ounce) package dried udon noodles
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
¼ cup green onions, chopped
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

GRANNYDRAGON'S PEANUT BUTTER NOODLES

I really enjoy eating pasta and peanut butter separately. This combo really grabs me. I do use quinoa noodles and tamari sauce as they are gluten-free.

Provided by Grannydragon

Categories     Lactose Free

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



Grannydragon's Peanut Butter Noodles image

Steps:

  • Cook pasta according to package directions.
  • Heat oil,in a sauce pan, add onion, garlic and cook 2 minutes on medium.
  • Add chicken broth, peanut butter, soy sauce (or tamari) vinegar, lemon juice, sugar (or brown sugar or honey, one or the other) and ginger. Turn heat to low, simmering 5 minutes, stirring often.
  • Put chicken in a large serving bowl. Add chopped green onions.
  • Drain Cooked pasta,well. Add to serving bowl. Pour peanut butter sauce atop, combine,
  • Garnish with chopped peanuts, when serving.

Nutrition Facts : Calories 604.7, Fat 25, SaturatedFat 4.7, Cholesterol 71.8, Sodium 720.4, Carbohydrate 75, Fiber 6.2, Sugar 8.6, Protein 24.2

12 ounces wide egg noodles (or any shape pasta)
1 teaspoon olive oil
1/3 cup onion, chopped
2 garlic cloves, minced
1/2 cup chicken broth
1/3 cup peanut butter
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon brown sugar or 1 tablespoon honey
1 teaspoon ginger, powdered
1 cup chicken, precooked, diced
2 green onions, sliced
1/2 cup peanuts, chopped, as garnish

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



Cold Peanut Noodles image

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.

1/2 pound whole-wheat spaghetti
1/2 cup natural creamy peanut butter
2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons chili garlic paste
1 1/2 teaspoons grated ginger
1 teaspoon grated or minced garlic
1/2 teaspoon sugar
1/3 cup water
Shredded bok choy and shredded carrots dressed with soy sauce, rice vinegar and toasted sesame oil to serve

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