Veggie Loaded Peanut Noodle Salad Recipes

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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

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

PEANUT NOODLE SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13



Peanut Noodle Salad image

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.

8 ounces rice vermicelli noodles
6 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
3 tablespoons packed dark brown sugar
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1/2 cup sliced scallions
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Kosher salt
1/3 cup salted roasted peanuts, roughly chopped

SPICY VEGETARIAN PEANUT NOODLE SALAD

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14



Spicy Vegetarian Peanut Noodle Salad image

Steps:

  • In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
  • PLATING: Serve in large serving bowl. Garnish with peanuts.
  • BEVERAGE: Sparkling water with fresh lime and lemon.

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish

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