Ted Allens Sesame Peanut Noodles Recipes

SUPER EASY PEANUT NOODLES

Steps:

• Break up noodles in the package into smaller pieces. Throw away flavor packets (you don't need the sodium). Cook in boiling water for two minutes or until al dente and then drain.
• Combine the peanut butter, garlic, soy sauce and lime juice. Add red pepper flakes to your preference. Stir or whisk until smooth.
• Add the carrots, red pepper and scallions.
• Pour over the noodles. You can substitute whatever vegetables you have on hand, if you have a can of water chestnuts or ½ a bag of bean sprouts or some celery that works too.

PEANUT SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
• Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

SESAME PEANUT NOODLES RECIPE BY TASTY

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!

CURRY PEANUT NOODLES

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.

THAI PEANUT NOODLES

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, coconut milk, 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, carrots and bean sprouts, and toss to coat. Garnish with green onions and peanuts.