Best Peanutty Noodles Cooking Light Recipes

PEANUTTY PERFECTION NOODLES

Peanutty Perfection Noodles image

This quick recipe is courtesy of Chloe's Kitchen by Chloe Coscarelli...Super creamy, slightly sweet and subtly spicy.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb brown rice noodles
1 cup coconut milk
1/2 cup water
1/4 cup maple syrup
1/4 cup soy sauce
1/2 cup peanut butter (chunky or creamy)
1 tablespoon chili-garlic sauce (Sriracha)
1 teaspoon grated fresh ginger
3 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon toasted sesame oil
3 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
1/2 cup peanuts, roughly chopped, for garnish
2 tablespoons roughly chopped fresh cilantro, for garnish

Steps:

Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
Remove from heat and mix in lime juice and sesame oil.
Toss hot noodles with the sauce, scallions, and carrots.
Garnish with peanuts and cilantro and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.

Nutrition Facts : Calories 1084.3, Fat 41.5, SaturatedFat 16.8, Sodium 1416.9, Carbohydrate 162.5, Fiber 6.8, Sugar 55.9, Protein 20.1

PEANUTTY NOODLES

Peanutty Noodles image

This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.

Provided by Food Network

Categories main-dish

Yield 10 servings (serving size: 1 cup)

Number Of Ingredients 15

Ingredients

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Steps:

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Nutrition Facts : Calories 296, Fat 8.8 grams, SaturatedFat 1.7 grams, Cholesterol 1 milligrams, Sodium 400 milligrams, Carbohydrate 43.1 grams, Fiber 3.4 grams, Protein 11.7 grams

PEANUTTY SESAME NOODLES

Peanutty Sesame Noodles image

After watching Rachael Ray prepare her cold sesame noodles on TV, I tried it out myself and ended up tweaking it a bit before I was done. These noodles are usually half eaten before they get a chance to cool down!

Provided by Mercy

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons crunchy peanut butter or 4 tablespoons creamy peanut butter
4 tablespoons soy sauce
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper
2 tablespoons peanut oil
1 tablespoon sesame oil
1/2 teaspoon sugar
1 lb linguine, cooked and drained

Steps:

Whisk together the peanut butter, soy sauce, cayenne, crushed red pepper, olive oil, sesame oil and sugar until the mixture is thoroughly blended.
Add the cooled noodles and toss to coat.
Serve at room temperature, garnish with sesame seeds and sliced scallions.

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY

Hot-and-Sour Peanutty Noodles with Bok Choy image

Provided by Kerri Conan

Categories Ginger Leafy Green Nut Pasta Vegetarian Dinner Peanut Healthy Vegan Bok Choy Noodle Soy Sauce Self Pescatarian Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

8 ounces whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

Steps:

Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.