Vegetables In Peanut Sauce With Noodles Recipes

VEGETABLES IN PEANUT SAUCE WITH NOODLES

Vegetables in Peanut Sauce with Noodles image

Take your taste buds on a trip to Thailand with savory vegetables coated in a pronto peanut sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

1 1/4 cups water
1 cup creamy peanut butter
1/4 cup sugar
1/2 cup soy sauce
1 tablespoon cornstarch
1 tablespoon grated gingerroot
8 medium green onions, sliced ( 1/2 cup)
2 cups cauliflowerets
2 cups broccoli flowerets
2 medium carrots, cut into matchstick-size pieces (1 cup)
2 medium stalks celery, sliced (1 cup)
1 bag (8 ounces) fresh bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
5 cups chow mein noodles
Dry-roasted peanuts, if desired

Steps:

Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.
Serve vegetable mixture over noodles. Sprinkle with peanuts.

Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 0 mg, Fat 5, Fiber 8 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1630 mg

VEGETARIAN UDON NOODLES WITH PEANUT SAUCE

Vegetarian Udon Noodles with Peanut Sauce image

A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.

Provided by Elaine A.

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

8 ounces Japanese udon noodles
1 (16 ounce) package firm tofu, drained
1 ½ cups shredded cabbage, or more to taste
1 cup shredded carrot
1 small sweet red pepper, seeded and cut into thin strips
2 scallions, or more to taste, thinly sliced
½ cup vegetable broth
6 tablespoons natural peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce, or more to taste
1 tablespoon rice vinegar
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and minced
¼ teaspoon cayenne pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g

VEGETABLE PEANUT NOODLES

Vegetable Peanut Noodles image

Provided by Food Network Kitchen

Yield 2 servings as a main dish

Number Of Ingredients 12

Ingredients

1 cup peanut butter, preferably unsweetened
1/2 to 1 cup boiling water
Juice of a lime
1 teaspoon cayenne pepper
1 tablespoon rice wine vinegar
Salt
8 ounces thin linguine
2 carrots, peeled and sliced
1 head broccoli, cut into bite size florets
1/2 cup chopped roasted peanuts
2 scallions, white and green parts thinly sliced
1/2 cup chopped cilantro

Steps:

In a medium bowl, whisk together the peanut butter and boiling water. Whisk in the lime juice, cayenne pepper and vinegar.
In large pot bring water to a boil and season with salt. Stir in linguine and cook for 5 minutes. Add carrots to boiling water and cook for 2 minutes. Stir in broccoli and cook for 4 more minutes. Drain linguine and vegetables and transfer to a large bowl. Pour peanut sauce over linguine and vegetables and toss to coat. Toss in peanuts and scallion and garnish with cilantro.

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