Best Lettuce Bundles With Spicy Peanut Noodles Recipes

QUICK AND EASY SPICY PEANUT NOODLES

Steps:

• Cook noodles, if using noodles that require pre-cooking. If using udon or similar noodles that only need soaking, soak in a large bowl of hot water. Drain after soaking and set aside.
• In a small bowl, combine sauce ingredients and stir a bit (it won't really come together in the bowl, but will melt together in the skillet later). Set aside.
• Heat cooking oil over medium heat in a skillet or wok on the stove-top. Add the garlic and ginger and cook, stirring, for 30-45 seconds. Add the sauce mixture and stir and heat, until the sauce melts. Add the noodles and toss to coat well with sauce. Add additional hot water, a Tablespoon at a time, as needed, to loosen the sauce to coat the noodles well. Stir in some of the green onion and cilantro (if using), reserving some for garnish.
• Spoon noodles in to bowl. Garnish with reserved green onion and cilantro and chopped peanuts and/or sesame seeds.

LETTUCE BUNDLES WITH SPICY PEANUT NOODLES

Steps:

• Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
• In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
• Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
• Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.

SPICY PEANUT NOODLES

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.

LETTUCE BUNDLES

Steps:

• In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.
• Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

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.

LETTUCE BUNDLES WITH SPICY PEANUT NOODLES

Steps:

• 1) Place chicken in a resealable plastic bag along with 1/2 cup soy sauce and let marinate for 1 hour. Heat a lightly oiled grill pan or cast-ron skillet over medium-high heat until very hot. Grill chicken breasts until cooked through, 4-6 minutes per side. Let cool slightly, and shred with your fingers or cut into 1/2-in wide strips with a knife. 2) In a food processor, pulse the garlic and ginger until finely chopped. Add the chile paste, peanut butter, 3 tbsp soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tbsp water, and pulse until smooth. If thinner sauce is desired, add 1 or 2 more teaspoons water and pulse to combine. Set aside. 3) Bring a large pot of salted water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop cooking. 4) Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a large bowl filled with ice to keep the noodles chilled at the table. Arrange the peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Create your rolls by wrapping noodles, a little sauce, meat and fillings in a lettuce leaf.