Peanut Butter Prawn Noodle Salad Recipes

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NOODLE SALAD WITH CREAMY SESAME PEANUT DRESSING



Noodle Salad With Creamy Sesame Peanut Dressing image

Recipe video above. A vegetable noodle salad with a dressing that's creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. GREAT work lunch idea - keeps for days, terrific served cold. Try adding shredded chicken! Also great side for Asian meals. Serves 3 as a meal, or 4 to 5 as a side.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Salad

Time 15m

Number Of Ingredients 16

1/4 cup peanut butter (, preferably smooth (Note 1))
1 tbsp sesame oil (, toasted (Note 2))
1 tbsp canola oil ((or other neutral oil))
2 tbsp soy sauce ((Note 3))
2 tbsp sweet chilli sauce
1 tbsp sriracha ((adjust spiciness to taste))
2 tbsp lime juice ((sub rice or cider vinegar))
1 garlic clove (, minced)
2 to 4 tbsp water (, if needed)
350g / 12 oz fresh egg noodles ((about 4 cups, packed))
1.5 cups carrot (, julienned (1 large or 2 small carrots))
2 cups beansprouts
1.5 cups green beans (, halved)
1.5 cups red bell pepper/capsicum (, finely sliced (1 large))
3 green onion stems (, finely sliced on the diagonal )
1 tbsp white sesame seeds ((preferably toasted))

Steps:

  • Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
  • Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
  • Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
  • Toss - Place salad ingredients in a big bowl, toss with dressing.
  • Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.

Nutrition Facts : ServingSize 292 g, Calories 541 kcal, Carbohydrate 67 g, Protein 17 g, Fat 24 g, SaturatedFat 4 g, Sodium 1237 mg, Fiber 9 g, Sugar 19 g

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY



Peanut Noodle Pasta Salad Recipe by Tasty image

Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts

Provided by Tasty

Categories     Sides

Yield 8 servings

Number Of Ingredients 18

½ cup creamy peanut butter
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons brown sugar
¼ cup water
salt, for water
1 box whole grain linguine, or pasta of choice
1 cup large carrots, julienned
2 cucumbers, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup peanuts, chopped

Steps:

  • In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
  • Combine pasta with the sliced vegetables in a large bowl.
  • Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams

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