Rainbow Peanut Noodles Recipes

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RAINBOW PEANUT NOODLES



Rainbow Peanut Noodles image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 18

1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil
5 carrots, peeled and grated
2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups sliced cooked chicken (cut into thin strips)
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing, recipe follows
One 1/2-inch-thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste, or more to taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3 1/2 tablespoons sugar
3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth or water, or more if necessary

Steps:

  • Arrange the noodles in a large serving bowl. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top. Serve at room temperature or chilled, with the Chinese Peanut Dressing.
  • In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.

RAINBOW PEANUT NOODLES



Rainbow Peanut Noodles image

Make and share this Rainbow Peanut Noodles recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb thin noodles, such as linguine
1 teaspoon sesame oil
5 carrots, peeled and grated
2 cups bean sprouts, drained and rinsed
1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups sliced cooked chicken (cut into thin strips)
1 1/2 tablespoons minced scallion tops
1/2 inch fresh ginger, thick slice, peeled and sliced in half
8 garlic cloves, peeled
1 teaspoon chili paste (to taste)
1/2 cup smooth peanut butter (to taste)
1/4 cup soy sauce
3 1/2 tablespoons sugar
3 1/2 tablespoons chinese black vinegar or 3 1/2 tablespoons Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth (or more) or 5 tablespoons water (or more)

Steps:

  • Cook the noodles until just tender; rinse under cold water; drain, and toss with 1 teaspoon sesame oil. Arrange the noodles in a large serving bowl.
  • Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top.
  • Serve at room temperature or chilled, with the Chinese peanut dressing.
  • For Chinese Peanut Dressing: In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.

Nutrition Facts : Calories 497.4, Fat 23.5, SaturatedFat 4.7, Cholesterol 66.9, Sodium 888.6, Carbohydrate 48.9, Fiber 5.2, Sugar 14.9, Protein 25.9

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