Spicy Confetti Noodles Recipes

THAI PEANUT NOODLES WITH CONFETTI

The bell peppers act kind of like part of the noodles while keeping calorie in check and boosting both serving size and nutritional benefit. If desired, serve with naturally-brewed soy sauce on the side.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Thai Peanut Noodles with Confetti image

Steps:

Whisk together the peanut sauce, 2 tablespoons water, the soy sauce, hot pepper flakes and lime juice in a large serving bowl. Set aside.
Bring a large pot of water to a boil. Stir in the noodles, edamame and bell peppers and cook according to the noodle package directions, or about 4 minutes. Drain the noodles and vegetables. Rinse under cold water to cool; drain well. Transfer to the bowl with the peanut sauce and toss to evenly combine.
Top with the cilantro leaves and sprinkle with sesame seeds. Serve at room temperature topped with lime wedges for squeezing.

Nutrition Facts : Calories 357 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 237 milligrams, Carbohydrate 58 grams, Fiber 6.5 grams, Protein 15 grams, Sugar 11 grams

Ingredients

1/3 cup bottled all-natural Thai peanut sauce, such as Annie Chun's
1 to 2 teaspoons low-sodium soy sauce
1/2 teaspoon dried hot pepper flakes
Juice of 1 lime
8 ounces buckwheat soba noodles
6 ounces frozen shelled edamame, thawed
2 large red bell peppers, very thinly sliced into long strips
1/4 cup fresh cilantro leaves (do not chop)
1 1/2 teaspoons toasted black or white sesame seeds
Lime wedges, for serving

SPICY PEANUT NOODLES

Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Spicy Peanut Noodles image

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.

Ingredients

Two 10-ounce packages fresh ramen noodles
1/4 cup creamy peanut butter
3 tablespoons chili crisp, plus more if desired
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon grated ginger
Chopped scallions and honey-roasted peanuts, for garnish

SPICY PAN-FRIED NOODLES

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Provided by Melissa Clark

Categories dinner, for two, lunch, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

Spicy Pan-Fried Noodles image

Steps:

In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

CONFETTI SPAGHETTI

It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Confetti Spaghetti image

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

Ingredients

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

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Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.

Spicy Confetti Noodles Recipes

THAI PEANUT NOODLES WITH CONFETTI

The bell peppers act kind of like part of the noodles while keeping calorie in check and boosting both serving size and nutritional benefit. If desired, serve with naturally-brewed soy sauce on the side.

SPICY PEANUT NOODLES

SPICY PAN-FRIED NOODLES

CONFETTI SPAGHETTI

It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina

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