Vegetable Peanut Noodles Recipes
PEANUT NOODLES
A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!
Provided by Maureen Cram
Categories Main Dish Recipes Pasta
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
- Toss noodles with sauce, and serve.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 70.1 g, Fat 24.8 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 4.5 g, Sodium 1351.6 mg, Sugar 8.2 g
VEGETABLES IN PEANUT SAUCE WITH NOODLES
Take your taste buds on a trip to Thailand with savory vegetables coated in a pronto peanut sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.
- Serve vegetable mixture over noodles. Sprinkle with peanuts.
Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 0 mg, Fat 5, Fiber 8 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1630 mg
PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
- Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.
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- Cook noodles according to package directions. Reserve about 1/4 cup of the starchy cooking liquid.
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- BOIL NOODLES: Boil in salted water according to package directions for al dente. Drain, rinse under cold water, then drain again. Place in large bowl. Mix in 1/2 tsp sesame oil.
- MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a sealed plastic container. Cover tightly (lock and seal). Shake hard until smooth. It should be thick, but pour-able. Add more water if needed. Alternatively, whisk ingredients together in a bowl. Tip: For easier blending, microwave peanut butter for 10 seconds to soften.
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