Best Noodles Wpeanut Lime Vinaigrette Recipes

Aromatic Noodles With Lime Peanut Sauce image

Provided by Ellie Krieger

Time 45m

Yield 6 servings (1 serving: 1c pasta, 1c veg., 2.5tbs sauce)

Number Of Ingredients 14

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Steps:

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Peanut-Lime Noodle Salad image

Provided by hollyfrolly

Categories Spaghetti

Time 21m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb spaghetti, al dente
2 -4 scallions, chopped
1 red bell pepper, julienned
roasted peanuts, chopped
1 tablespoon sesame seeds
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 serrano chili, minced
3 tablespoons fresh cilantro
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce (I like Tamari)
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt, to taste

Steps:

In salted water, boil spaghetti noodles to al dente and set aside.
Vinaigrette:.
In a food processor, combine everything except the oil.
Once combined, slowly drizzle in the oil until emulsified.
Pour into a bowl and set for at least 1/2 hour for flavors to develop.
Salad:.
Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish).
Toss all ingredients with just enough dressing to moisten and flavor the salad.
Garnish with extra ingredients.
Best served at room temperature or cold.

Peanut-Lime Vinaigrette image

Provided by soursugar

Time 35m

Yield 1 cup, 4-8 serving(s)

Number Of Ingredients 11

1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro leaves
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon light brown sugar
2/3 cup peanut oil
1 pinch salt, to taste

Steps:

Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined.
Drizzle in the oil with the processor on low.
Scrape the sides of the bowl and chill for half hour before serving.
Goes great on noodles or a light salad.

Nutrition Facts : Calories 380.2, Fat 39.1, SaturatedFat 6.7, Sodium 424.5, Carbohydrate 7.1, Fiber 0.9, Sugar 4.4, Protein 2.7