Oriental Spaghetti With Cucumber And Spicy Peanut Sauce Recipe Epicuriouscom

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SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL



Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Provided by Janet Fletcher

Categories     Ginger     Herb     Nut     Pasta     Soy     Sauté     Vegetarian     Dinner     Basil     Peanut     Summer     Noodle     Bon Appétit     Pescatarian     Tree Nut Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
  • Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

SPICY SICHUAN PEANUT SAUCE



Spicy Sichuan Peanut Sauce image

Categories     Sauce     Garlic     Ginger     Quick & Easy     Peanut     Sesame     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1 1/2 teaspoons Asian chili paste* or 1 teaspoon dried hot red pepper flakes or to taste
1 tablespoon hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
*available at Asian markets, some specialty foods shops, and supermarkets

Steps:

  • In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
  • To use peanut sauce:
  • Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.

COLD SESAME NOODLES WITH CUCUMBER



Cold Sesame Noodles with Cucumber image

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Noodle     Dinner     Cucumber     Peanut     Peanut Butter     Soy Sauce     Ginger     Vegetarian     Vegan     Sesame     Chill     Summer

Yield 4 servings

Number Of Ingredients 16

8 ounces Chinese egg noodles, cappellini, or pad thai- style rice noodles
1 tablespoon peanut oil
1/4 cup peanut butter
1/2 teaspoon toasted sesame oil
3 tablespoons rice vinegar
1/4 cup soy sauce
2 teaspoons toasted sesame seeds
1 tablespoon honey
2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger
2 garlic cloves, minced
1 tablespoon red pepper flakes
1 tablespoon sriracha or other red chile sauce
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped
1/4 cup salted roasted peanuts, chopped
1/4 cup fresh cilantro leaves, chopped

Steps:

  • Bring a pot of water to a boil. Prepare a bowl of ice water.
  • Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
  • In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

SPICY SZECHUAN PEANUT SAUCE



Spicy Szechuan Peanut Sauce image

A bowl of these spicy-peanutty noodles is so good. Asian-style comfort food. Serve hot in winter. Cool down and pair with veggies to make a fabulous salad in the summer.

Provided by evelynathens

Categories     Spaghetti

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 14

1 cup peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons rice vinegar
2 tablespoons finely chopped garlic
2 tablespoons grated gingerroot
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
1 tablespoon hoisin sauce
2 tablespoons fresh lime juice (lemon at a pinch - use a little less)
3/4 cup water
1/2 teaspoon salt
1 lb noodles, of your choice
finely chopped scallion
chopped roasted unsalted peanuts

Steps:

  • Blend all ingredients in blender until smooth.
  • Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
  • To use: Boil 1 lb Asian noodles or spaghetti until al dente.
  • Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
  • Note: In the winter, I eat these noodles hot.
  • In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

Nutrition Facts : Calories 1548, Fat 82.2, SaturatedFat 16.1, Cholesterol 153.4, Sodium 2693.3, Carbohydrate 158.7, Fiber 12.9, Sugar 15.5, Protein 55.5

PENNE WITH SPICY PEANUT SAUCE



Penne with Spicy Peanut Sauce image

Categories     Pasta     Pork     Side     Sauté     Peanut     Bon Appétit     Dairy Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 15

1 1/2 teaspoons oil
1/2 pound boneless pork chops, thinly sliced
1 pound penne or other tubular pasta, freshly cooked
1/2 hot house cucumber, halved lengthwise, thinly sliced
1/2 bell pepper, thinly sliced
3 green onions, thinly sliced
3 tablespoons chopped fresh cilantro
Spicy Peanut Sauce:
1/4 cup plus 2 tablespoons natural or old-fashioned peanut butter
1/4 cup fresh lime juice
3 tablespoons water
2 tablespoons soy sauce
2 teaspoons brown sugar
2 garlic cloves, pressed
1/4 teaspoon cayenne pepper

Steps:

  • To prepare the penne:
  • Heat oil in heavy medium skillet over high heat. Add pork to skillet and season with salt and pepper. Sauté until pork is cooked through, about 2 minutes. Cool completely.
  • Rinse pasta under cold water to cool. Drain well. Combine pasta, cucumber, bell pepper, green onions, cilantro and pork in large bowl. Add enough peanut sauce to season to taste. Serve pasta immediately.
  • To make the sauce:
  • Whisk ingredients to blend in bowl.

NOODLES WITH SPICY PEANUT SAUCE



Noodles With Spicy Peanut Sauce image

An Asian style dish. You can also just make the sauce for dipping veggies into. Also you can add cooked diced chicken breast to the dish.

Provided by Rita1652

Categories     Fruit

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
3 teaspoons fresh grated ginger
2 garlic cloves, minced
1 teaspoon light brown sugar
8 tablespoons peanut butter, just warmed in the micro
2 tablespoons olive oil
5 tablespoons sesame oil
1/4 teaspoon hot pepper sauce or 1/4 teaspoon chili pepper flakes
1 lb pasta, cooked
2 cups chopped broccoli, cooked in micro on high for 4 minutes
1 cucumber, seeded sliced into thin strips

Steps:

  • In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
  • Add peanut butter and oils blend.
  • You can add hot pepper sauce to blender or just top the dish with pepper flakes.
  • Depends on how much heat you like!
  • Or both!
  • Add sauce to cooked pasta and broccoli stir together.
  • Add pasta water if needed to thin sauce.
  • Top with the finely sliced cucumber.

ASIAN NOODLE SALAD WITH SPICY PEANUT SAUCE



Asian Noodle Salad with Spicy Peanut Sauce image

This salad was a customer favorite at Spice Inc. It's best with buckwheat noodles, but it can also be made with somen (wheat) noodles or even spaghetti. This is a great salad to eat all summer long.

Yield makes 6 to 8 servings

Number Of Ingredients 19

1 (12-ounce) package buckwheat (soba) noodles
Salt
Spicy Peanut Sauce
2 tablespoons thinly sliced scallions
2 tablespoons chopped cilantro
2 tablespoons ketjap manis (Indonesian sweet soy sauce; see p. 14)
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
1/2 cup lightly toasted peanuts
2 garlic cloves
1/2 teaspoon minced or grated fresh ginger
1 teaspoon sambal oelek or other red chile paste
1/4 cup chopped cilantro
1/4 cup thinly sliced scallions
1/2 teaspoon sesame oil
1/2 cup peanut or canola oil
Salt
(makes about 1 1/2 cups, enough for 1 batch of noodles with a little left over)

Steps:

  • Cook the noodles in boiling salted water for about 5 minutes, until cooked through but still firm. Drain well and place in a large bowl.
  • Toss the Spicy Peanut Sauce with the noodles and garnish with the scallion and cilantro.
  • Place all the ingredients (reserving 2 tablespoons cilantro and 2 tablespoons sliced scallions) except the peanut oil and salt in a blender or the bowl of a food processor and puree. Stop the motor and use a spoon or spatula to lift and incorporate the bottom of the mixture. With the motor running, slowly pour in the peanut oil. The sauce should be thick and creamy, like honey. Add a little water if it is too thick. The final sauce should be about the consistency of thin mayonnaise. Taste, and adjust seasoning for spiciness or salt.
  • For a bit more texture, add some chopped peanuts to the finished sauce.

ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE



Oriental Spaghetti with Cucumber and Spicy Peanut Sauce image

Categories     Blender     Pasta     Vegetarian     Quick & Easy     Peanut     Cucumber     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon dried hot pepper flakes, or to taste
1/4 teaspoon sugar
6 ounces spaghetti
1 cucumber, peeled, seeded, and cut diagonally into 1/8-inch slices
1/3 cup thinly sliced scallion

Steps:

  • In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.

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