Javanese Peanut Pasta Recipes

JAVANESE PEANUT PASTA

I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving.

Provided by smoke alarm jr

Categories Indonesian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

Javanese Peanut Pasta image

Steps:

Heat oil and add red pepper flakes.
Cook over low for a minute or two.
Add the 4 chopped scallions and saute for a minute.
Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
Return pan to low heat and add peanut butter a bit at a time.
Stirring constantly add chicken broth until hot.
Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
Sprinkle with toasted peanuts and scallions.
Place cucumber slices and red pepper strips around pasta.
Sprinkle with coconut if desired.

Nutrition Facts : Calories 946.6, Fat 51.2, SaturatedFat 10.6, Cholesterol 82.9, Sodium 1300.9, Carbohydrate 94.4, Fiber 9.2, Sugar 16.6, Protein 37.2

Ingredients

2 teaspoons peanut oil
1 1/2 teaspoons dried crushed red pepper flakes
4 scallions, chopped
2 tablespoons dark brown sugar
4 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce
1 teaspoon ginger
1 clove garlic, pressed
1 cup chunky peanut butter
1 cup chicken broth
1 lb of cooked egg fettuccine pasta
1/2-1 cup toasted peanuts
chopped scallion
1 medium cucumber, seeded and thinly sliced
1 sweet red pepper, thin strips
1/4 cup shredded coconut

THAI-NOODLE PEANUT PASTA

Little something I picked up from a vegetarian cookbook. I'm not vegetarian however so I suggest adding in a few shrimp here or there.

Provided by Chef Orgazmo

Categories Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 14

Thai-Noodle Peanut Pasta image

Steps:

Cook noodles according to package directions, drain well.
Meanwhile, heat the oil in a very large frying pan(Wok works well too) cook the garlic and onions for 3 min or until they get soft. Add the peppers and zucchini and cook for another 15 minute over medium heat until they soften and brown. Add the Peanuts and cook for 1 more minute.
Wisk together Olive oil, lemon zest, and 3 tblspn lemon juice. Add in chilie, chives, and balsamic vinegar to taste. season with salt & pepper.
Toss Noodles into veggies and stirfry to heat through(Also this is a good place to add in small cooked shrimp if you want). add the dressing, stir to coat throughly and serve.

Nutrition Facts : Calories 1142.6, Fat 70.4, SaturatedFat 10.3, Cholesterol 83.8, Sodium 49.5, Carbohydrate 106.5, Fiber 12, Sugar 13.6, Protein 32.2

Ingredients

7 ounces medium Chinese egg noodles
2 tablespoons olive oil
2 garlic cloves, Crushed
1 medium onion, Roughly chopped
1 red bell pepper, Seeded and roughly chopped
1 yellow bell pepper, Seeded and roughly chopped
12 ounces zucchini, roughly chopped
3/4 cup roasted unsalted peanuts, roughly chopped
1/4 cup olive oil
1 lemon, juice and zest of
1 fresh red chili pepper, seeded and finely chopped
3 tablespoons fresh chives
1 -2 tablespoon balsamic vinegar
salt and pepper

JAVANESE PEANUT SAUCE

Make and share this Javanese Peanut Sauce recipe from Food.com.

Provided by vermeer

Categories Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8

Javanese Peanut Sauce image

Steps:

Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
Let stand at room temperature until serving time.

Nutrition Facts : Calories 323.1, Fat 23.1, SaturatedFat 4.5, Sodium 1166, Carbohydrate 23.6, Fiber 2.5, Sugar 17.8, Protein 10.3

Ingredients

1 small onion, chopped (1/4 cup)
2 tablespoons peanut oil
1/4 teaspoon cardamom
1/2 cup smooth peanut butter
1/4 cup brown sugar, firmly packed
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon liquid red pepper seasoning

PEANUT GINGER PASTA

To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. -Allil Binder, Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Peanut Ginger Pasta image

Steps:

Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.

Nutrition Facts : Calories 365 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 10g fiber), Protein 14g protein.

Ingredients

2-1/2 teaspoons grated lime zest
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons water
1 teaspoon sesame oil
1/3 cup creamy peanut butter
2-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked whole wheat linguine
2 cups small fresh broccoli florets
2 medium carrots, grated
1 medium sweet red pepper, julienned
2 green onions, chopped
2 tablespoons minced fresh basil

SESAME PEANUT NOODLES RECIPE BY TASTY

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

Sesame Peanut Noodles Recipe by Tasty image

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

Ingredients

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

JAVANESE DINNER

This recipe came from my sister (a Home Economics teacher as they were called back in the 60's and 70's). It is as much fun as it is delicious. You line up all of the ingredients on a buffet or counter and then, adding them one by one in order, build a 14 layer dinner! This is written for 6 servings, but can be increased to serve any size crowd! The sizes are approximates since you can add more or less of each layer as you prefer. She would say you can only leave out 2 layers, but I am more flexible! : ) If this is for a party where your guests ask, "what can I bring",have them bring prepared ingredients in serving bowls and your prep time is now next to nothing!

Provided by Mjr 2

Categories Chicken

Time 1h30m

Yield 6 dinners, 6 serving(s)

Number Of Ingredients 14

Javanese Dinner image

Steps:

Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their "dinner" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.

Nutrition Facts : Calories 927.2, Fat 39.9, SaturatedFat 15.9, Cholesterol 76.5, Sodium 3491.8, Carbohydrate 108.2, Fiber 7.8, Sugar 26.2, Protein 37.3

Ingredients

3 cups cooked rice, served hot (1/2 cup cooked rice per serving)
2 cups chopped cooked chicken, served hot
2 cups chow mein noodles
2 cups gravy (gravy recipe ( 2 cans cream of chicken soup mixed with one can of water and heated through)
2 tomatoes, sliced
1 1/2 cups celery, chopped
1 1/2 cups green peppers, chopped
1 1/2 cups onions, chopped
20 ounces crushed pineapple, well drained
2 cups cheddar cheese, grated
2 cups gravy (same recipe as above)
1 cup slivered almonds, toasted
1 cup flaked coconut
6 maraschino cherries

ASIAN PEANUT PASTA

Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Asian Peanut Pasta image

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 737.6, Fat 23.9, SaturatedFat 4.2, Sodium 1815.7, Carbohydrate 115.4, Fiber 16.2, Sugar 16.9, Protein 23.9

Ingredients

1/2 cup chicken broth or 1/2 cup vegetable broth
1 1/2 tablespoons minced fresh gingerroot
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons chili paste (optional)
3 garlic cloves, minced
8 ounces penne, fusilli or 8 ounces rotini pasta
1/4 cup chopped green onion
1/4 cup chopped peanuts

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY

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

Peanut Noodle Pasta Salad Recipe by Tasty image

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

Ingredients

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

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