Peanut Noodles Recipes

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PEANUT BUTTER NOODLES



Peanut Butter Noodles image

This is kid friendly with an Asian twist. Can also be made with spaghetti pasta.

Provided by Amy Brolsma

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons hot chile paste
3 cloves garlic, minced
8 ounces Udon noodles
¼ cup chopped green onions
¼ cup chopped peanuts

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.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 46.8 g, Fat 12 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 1188 mg, Sugar 9 g

SESAME PEANUT NOODLES RECIPE BY TASTY



Sesame Peanut Noodles Recipe by Tasty image

Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

½ cup peanut butter
3 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 tablespoons water
2 ½ teaspoons brown sugar
1 clove garlic
½ tablespoon fresh ginger, minced
8 oz spaghetti, cooked according to package instructions
½ cup shredded carrot
½ cup shredded red cabbage
¾ cup edamame, shelled
peanut, for garnish
1 tablespoon black sesame seeds, for garnish
scallion, sliced, for garnish

Steps:

  • In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
  • In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
  • Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
  • Enjoy!

Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams

SPICY THAI PEANUT NOODLES



Spicy Thai Peanut Noodles image

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

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

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

SPICY PEANUT NOODLES



Spicy Peanut Noodles image

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

Two 10-ounce packages fresh ramen noodles
1/4 cup creamy peanut butter
3 tablespoons chili crisp, plus more if desired
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon grated ginger
Chopped scallions and honey-roasted peanuts, for garnish

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.

PEANUT NOODLES



Peanut Noodles image

A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!

Provided by Maureen Cram

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 3

Number Of Ingredients 10

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
⅓ cup peanut butter
¼ cup soy sauce
¼ cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon crushed red pepper flakes

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  • Toss noodles with sauce, and serve.

Nutrition Facts : Calories 568.4 calories, Carbohydrate 70.1 g, Fat 24.8 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 4.5 g, Sodium 1351.6 mg, Sugar 8.2 g

PEANUT NOODLES WITH CHICKEN



Peanut Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 thin skinless, boneless chicken breasts (about 1 pound)
1 tablespoon plus 2 teaspoons sambal oelek
2 tablespoons plus 1 teaspoon low-sodium soy sauce
Kosher salt and freshly ground pepper
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
8 ounces thin spaghetti
3 small heads baby bok choy, chopped
2 tablespoons vegetable oil
4 ounces snow peas, halved on an angle
1 red bell pepper, thinly sliced
2 scallions, thinly sliced

Steps:

  • Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
  • Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
  • Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

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