Best Peanut Lime Noodle Salad Recipes

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RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING



Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing image

Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 ounces thin rice noodles
1 tablespoon peanut oil, canola oil or rice bran oil
2 ounces firm tofu, sliced and blotted dry with paper towels
1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
2 Tbsp Minced Chives
1/4 cup minced cilantro
4 cups slivered romaine lettuce leaves (chiffonade)
1 ounce dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons seasoned rice vinegar
Salt to taste
1 small garlic clove, pureed
1/3 cup unrefined expeller-pressed or roasted peanut oil
2 tablespoons grapeseed oil
1/2 teaspoon Asian hot pepper oil

Steps:

  • Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
  • Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
  • Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
  • Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

NOODLE SALAD WITH PEANUT-LIME VINAIGRETTE



Noodle Salad with Peanut-Lime Vinaigrette image

Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.

Provided by Tracy K

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2 -4 scallions, chopped,save some for garnish
1 red bell pepper, julienned,save some for garnish
roasted peanuts, chopped,save all for garnish
1 tablespoon black sesame seeds or 1 tablespoon sesame seeds, with additional for garnish (optional)
1 tablespoon grated fresh ginger
2 cloves garlic, 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 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt

Steps:

  • To make dressing: In a food processor, process everything except the oil.
  • Slowly drizzle in the oil until emulsified.
  • Scrape into a bowl and wait for half an hour for the flavours to develop.
  • To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
  • Serve at room temperature.

PEANUT-LIME NOODLE SALAD



Peanut-Lime Noodle Salad image

A fantastic spicy-peanuty-limey noodle salad found on the ever-so-great Mean Chef web page. A few steps to follow but so worth it. It's enough to feed a crowd who will certainly devour these delicious noodles! Hooray, Mean Chef!

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.

NOODLE SALAD WITH POACHED CHICKEN AND PEANUT-LIME DRESSING



Noodle Salad with Poached Chicken and Peanut-Lime Dressing image

How to make Noodle Salad with Poached Chicken and Peanut-Lime Dressing

Provided by @MakeItYours

Number Of Ingredients 21

Poached Chicken:
2 tablespoons soy sauce
1 inch piece ginger, peeled and roughly chopped
6 cloves garlic, smashed
½ cup chopped cilantro leaves and stems
2 stalks lemongrass, bruised or 8 lemongrass leaves, roughly chopped
Salt and freshly ground black pepper
3-4 boneless, skinless chicken breast halves (about 1 pound)
Peanut-Lime Vinaigrette:
¼ cup freshly squeezed lime juice (from 2 limes)
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon brown sugar
¼ cup peanut butter
Noodle Salad:
6 ounces (170 g) thin rice noodles
2 carrots, coarsely shredded
⅓ cup chopped cilantro
¼ cup chopped mint
¼ cup sliced scallions
¼ cup chopped peanuts

Steps:

  • For the Poached Chicken:
  • Fill a large, deep pan with water and add the soy sauce, ginger, garlic, cilantro, lemongrass, salt and pepper and bring to a rolling simmer over medium heat.
  • Add the chicken breasts and bring the liquid back to a boil. Cook for a few minutes, then remove from the heat, cover, and let stand for about 15 minutes, until the chicken is cooked through.
  • Remove the chicken from the poaching liquid with a slotted spoon and set aside. Let cool and then shred with two forks. (Don't throw that liquid out! You've now got a beautiful broth - cover and bring to a rolling boil for at least 5 minutes (just in case) then strain and serve. Add chicken or any veggies you like.)
  • For the Peanut-Lime Vinaigrette:
  • Put all ingredients in a blender or food processor and mix until fully combined and smooth. Set aside (can be made a few days in advance and stored in the refrigerator).
  • For the Noodle Salad:
  • Meanwhile, put the rice noodles in a large heatproof bowl and pour boiling water over to cover. Allow to soak for 10 minutes, until the noodles are tender. Drain and rinse with cold water. Return to the bowl.
  • Add the carrots, cilantro, mint, scallions, peanuts, shredded chicken, and half the peanut-lime vinaigrette and toss (alternately, substitute 4 cups shredded rotisserie chicken or sliced tofu, raw or cooked). Taste and add more vinaigrette as needed.
  • Notes
  • Gluten free (be sure to confirm packaging on ingredients like soy sauce)
  • Kosher meat if you omit the fish sauce
  • Parve, Vegan and Vegetarian if you omit the chicken and fish sauce

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