Best Spicy Confetti Noodles Recipes

THAI PEANUT NOODLES WITH CONFETTI

Thai Peanut Noodles with Confetti image

The bell peppers act kind of like part of the noodles while keeping calorie in check and boosting both serving size and nutritional benefit. If desired, serve with naturally-brewed soy sauce on the side.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup bottled all-natural Thai peanut sauce, such as Annie Chun's
1 to 2 teaspoons low-sodium soy sauce
1/2 teaspoon dried hot pepper flakes
Juice of 1 lime
8 ounces buckwheat soba noodles
6 ounces frozen shelled edamame, thawed
2 large red bell peppers, very thinly sliced into long strips
1/4 cup fresh cilantro leaves (do not chop)
1 1/2 teaspoons toasted black or white sesame seeds
Lime wedges, for serving

Steps:

Whisk together the peanut sauce, 2 tablespoons water, the soy sauce, hot pepper flakes and lime juice in a large serving bowl. Set aside.
Bring a large pot of water to a boil. Stir in the noodles, edamame and bell peppers and cook according to the noodle package directions, or about 4 minutes. Drain the noodles and vegetables. Rinse under cold water to cool; drain well. Transfer to the bowl with the peanut sauce and toss to evenly combine.
Top with the cilantro leaves and sprinkle with sesame seeds. Serve at room temperature topped with lime wedges for squeezing.

Nutrition Facts : Calories 357 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 237 milligrams, Carbohydrate 58 grams, Fiber 6.5 grams, Protein 15 grams, Sugar 11 grams

SPICY CONFETTI NOODLES

Spicy Confetti Noodles image

Curly Japanese noodles and a variety of veggie colors make this a really festive recipe.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 14

Ingredients

3 medium green onions
2 medium bell peppers
2 medium carrots
2 packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
2 teaspoons sesame oil
1/3 cup water
1/4 cup dry sherry or Water
1/2 teaspoon chicken bouillon granules
1 tablespoon finely chopped gingerroot
2 tablespoons soy sauce
1 tablespoon chili puree with garlic
1 teaspoon curry powder
1/4 teaspoon sugar
2 garlic cloves, finely chopped

Steps:

Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips.
Cook and drain noodles as directed on package. Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots.
Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly.

Nutrition Facts : Calories 85, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 690 mg