Cold Curry Peanut Noodles Recipes

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CURRY PEANUT NOODLES



Curry Peanut Noodles image

It's an easy dish with pantry items, and you can add some cooked chicken. From Everyday with Rachael Ray.

Provided by Recipe Reader

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb thin spaghetti
2 tablespoons vegetable oil
1 tablespoon red curry paste (or more to taste)
1 (14 1/2 ounce) can chicken broth
1 (13 1/2 ounce) can unsweetened coconut milk
1/4 cup water
2/3 cup creamy peanut butter
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons soy sauce
peanuts, crushed, for garnish

Steps:

  • Cook the spaghetti according to the directions on the package.
  • Drain and return to the pot.
  • Meanwhile, in a large, deep skillet heat the oil over medium heat until hot but not smoking, about 2 minutes.
  • Stir in the curry paste and cook 1 to 2 minutes.
  • Whisk in the chicken broth, coconut milk, and water.
  • Bring to a gentle boil, stirring constantly, over medium-high heat, and cook 2 to 3 more minutes.
  • Whisk in the peanut butter, fish sauce, sugar, and soy sauce until smooth and creamy.
  • Toss the suace with the noodles and garnish.

Nutrition Facts : Calories 986.2, Fat 52.8, SaturatedFat 24.6, Sodium 1763.1, Carbohydrate 95.8, Fiber 2.6, Sugar 11.1, Protein 39

COLD PEANUT-SESAME NOODLES



Cold Peanut-Sesame Noodles image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

Kosher salt
12 ounces flat Chinese egg noodles
3/4 cup strong brewed green tea
1/3 cup natural peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons packed light brown sugar
1/4 cup roasted peanut oil
2 tablespoons toasted sesame seeds, plus more for topping
1 teaspoon chili-garlic sauce
1 teaspoon toasted sesame oil
1 1-inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
Chopped fresh cilantro and peanuts, for topping

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.

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