Southeast Asian Peanut Noodles Recipes

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!

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.

Steps:

• Whisk together tamari, hot water, honey, peanut butter and chili sauce.
• Cook noodles according to package directions in boiling salted water.
• Heat sesame oil in a large skillet over medium high heat.
• Add garlic and ginger and stir-fry for about 30 seconds, until fragrant.
• Add snow peas and stir-fry another 3 minutes.
• *The original recipe has the baked tofu added here. (Because I used my baked tofu recipe, the tofu was already hot, so I waited because I did not want the cubes to loose their shape).
• If using store bough baked tofu, add it here and stir-fry another minute before adding sauce.
• Add tamari mixture and cook 2 minutes or until sauce thickens, stirring occasionally.
• *I added my tofu AFTER the sauce thickened, and tossed gently to coat evenly.
• Add cooked noodles, and toss to coat with snow peas and sauce.
• Sprinkle with cilantro and chopped peanuts.
• Serve with lime wedges.

Steps:

• 1. Basic Stir-Fry Cooking Principle: Preheat the skillet or pan on the stove (medium-high heat should work) for 3-4 minutes BEFORE adding the oil. This will allow the skillet the heat evwenly and keep food from sticking and burning
• 2. I am laying out the directions as though no one has access to the cooking condiment sambal oelick (the mix made of chiles, brown sugar, and salt). Those who have it - please use to taste...as the heat on this condiment is super high for many
• 3. Bring 6 cups of water to a boil in a non stick skillet (large wok - or spaghetti pot. Aded noodles stir to separate then cover and remove from heat. Let stand 6 minutes to soften. Drain & set aside.
• 4. Whisk together teriyaki sauce, 2 TBS hot water, PB & chill sauce in a small bowl.
• 5. If using a wok - now is the time to wipe it out,add sesame oil, and heat over medium-high heat. Add garlic and ginger, and stir fry 30 seconds. Add snow peas and fry for 3 minutes. Add tofu, and stir-fry 1 minute. Add teriyaki mixture and cook 2 minutes, or until sauce thickens, stirring occasionally.
• 6. Add noodles, and gently toss with fork 2-3 minutes, or until noodles are coated with sauce and heated through. Sprinkle with cilantro and peanuts.
• 7. Serve hot with lime wedges