Peanutty Sesame Noodles Recipes

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

PEANUT SESAME NOODLES

Steps:

• Make dressing:.
• Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

PEANUTTY NOODLES

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.

PEANUTTY SESAME NOODLES

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.

SESAME PEANUT NOODLES

Steps:

• Whisk together all of the dressing ingredients in a bowl or jug.
• Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
• Pour over the dressing and mix thoroughly to coat everything well.
• Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.

SESAME AND PEANUT NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
• For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
• For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

PEANUT SESAME NOODLES

Steps:

• Make dressing:
• Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

PEANUTTY NOODLES (COOKING LIGHT)

Steps:

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

PEANUTTY PERFECTION NOODLES

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.