SWEET AND SPICY PEANUT NOODLES
Provided by Marge Perry
Categories Ginger Side Low Fat Vegetarian Kid-Friendly Low Cal Dinner Lunch Potluck Noodle Peanut Butter Self Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.
SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
- Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
- Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
- Stir cooked noodles into vegetable mixture. Garnish with peanuts.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
SWEET & SPICY PEANUTS
With a caramel-like coating and a touch of heat from the hot sauce, these crunchy peanuts make a tasty anytime snack. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 1h40m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 284 calories, Fat 20g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 214mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.
SPICY PEANUT NOODLES
Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SWEET AND SPICY PEANUT NOODLES (FOR TWO)
Feel free to add to this versatile noodle dish to make a meal. Sugar snap peas are delicious here! Add rotisserie chicken and vegetables if desired. It does taste best at room temperature. And you can adjust the amount of heat by using less or more sambal.
Provided by Chef Potpie (Laurel)
Categories Pasta Sides
Time 25m
Number Of Ingredients 13
Steps:
- 1. While linguine is cooking, in a small saucepan over medium heat, add sesame oil, garlic and ginger and cook, stirring, for 1 minute.
- 2. Add peanut butter, soy sauce, hoisin, brown sugar, vinegar, sambal and coconut milk. Cook and stir until sauce is well combined and thickened, about 4 minutes.
- 3. Add more coconut milk to make to your desired consistency and adjust seasonings, then add some of the green onions and pasta and toss.
- 4. Allow to come to room temperature, then sprinkle with remaining green onions and crushed peanuts and serve.
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