Peanut Butter Noodles Recipes

Steps:

• Cook pasta as directed on package, omitting salt. Drain; return to pan. Add oil; mix lightly.
• Mix remaining ingredients in medium bowl until blended. Add pasta; toss to evenly coat.

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.

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.

Steps:

• Bring a large pot of water to a boil.
• Add noodles and cook until tender according to package directions. Drain.
• 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.
• For Vegetarian use the Vegetable Broth option.

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:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

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.

Steps:

• Add a splash of oil, the lime juice, soy sauce, chilli powder, chicken stock cube and peanut butter to a frying pan. Pour in some boiling water and mix to create a sauce. Don't worry about how much water you add, if will reduce down.
• Slice the spring onions and finely chop the coriander. If you are using chicken, cut the chicken into bite-sized pieces. If you are using stir-fry vegetables, prep them now.
• Heat the sauce on the hob. If using chicken, add the chicken now so it absorbs the flavour while cooking and doesn't dry out.
• Once the chicken is cooked, add the noodles, most of the spring onions and coriander (save the rest for later). If you are using stir-fry veg, add them now. Cook the noodles for as long as the packet recommends, leave the sauce to reduce to your preference if needed.
• To serve, put the noodles in a preheated dish and sprinkle the remaining spring onions and coriander over the top.