NOODLES AND PEANUT SAUCE SALAD BOWL
Betty Crocker Cookbook for Women shares a recipe! Take an Asian taste adventure without going to a restaurant. Classic ginger, soy sauce and peanut butter flavors marry in this noodle salad that can be on your dinner table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
- In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
- In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.
Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the 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
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
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead.
Provided by breezee1984
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
- Cook linguine in a large pot of boiling water until al dente about 10 minutes.
- Drain and rinse pasta under cold water, transfer to large bowl.
- Toss with sesame oil to coat.
- Add carrot, bell pepper, and scallions to the bowl with the linguine.
- Add reserved peanut sauce to coat, tossing gently to combine.
- Refrigerate for 30 minutes.
Nutrition Facts : Calories 561.3, Fat 21.1, SaturatedFat 4.1, Sodium 417.6, Carbohydrate 75.4, Fiber 6.1, Sugar 6.8, Protein 20.5
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE
Provided by Bobby Flay
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.
THAI NOODLE SALAD WITH PEANUT SAUCE
Fabulous recipe from feastingathome.com. I only used about 2 tablespoons of honey and that was plenty sweet for both me and hubby!
Provided by lecole54
Categories Peanut Butter
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to directions on package. Drain and chill under cold running water.
- In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
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