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Noodles in a peanut sauce recipe

Noodles in a peanut sauce recipe


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An easy noodle dish with Asian flavours. If you prefer it spicy, add some finely diced fresh chilli pepper.

2 people made this

IngredientsServes: 4

  • 300g Asian or wok noodles
  • 5 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 125ml chicken stock
  • 100g bean sprouts
  • 1 red pepper, thinly sliced
  • 4 spring onions, sliced
  • 500g chicken fillets, cubed

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Cook noodles in a large pot of boiling water until cooked.
  2. In a large frying pan, cook red pepper, spring onions and bean sprouts until tender. Set aside.
  3. Add chicken to pan and cook until done, about 10 minutes. Set aside.
  4. Mix peanut butter, soy sauce and ginger in a cup. Pour into pan and add chicken stock. Toss noodles, sauteed vegetables chicken and sauce together. Serve immediately.

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Reviews & ratingsAverage global rating:(121)

Reviews in English (85)

Used different ingredients.Use garlic instead of ginger, didn't use any peppers, added some five spice mix.-23 Mar 2010

Wonderful recipe, wonderful flavours. I did add a couple of chillis and a clove of garlic, just because I thought it would spice it up a little. Highly recommend it, however, with the above measurements, it would barely feed three people, let alone six!-03 Jan 2010

loved it! was really simple to make, my 2 year old scoffed the lot too will definatly make again!-05 Jun 2011


Sesame Peanut Sauce Noodles

Sesame Peanut Sauce Noodles are saucy, slurpy, and crave-worthy! This gluten free pasta recipe is ready in minutes.

This post may contain affiliate links.

Look up “restraint” in the dictionary and you’ll likely find a picture of me photographing a steamy bowl of creamy Sesame Peanut Sauce Noodles without somehow diving face first into it. I cannot tell you how fragrant and fabulous these chewy noodles with peanut sauce are. This is the ultimate quick and satisfying meal that you will crave until you try!


Quick and Easy Peanut Noodles

There’s nothing I love more than a quick and easy recipe that the whole family loves, and these Quick and Easy Peanut Noodles are an all-time favorite.

Linguine noodles are tossed in a homemade peanut sauce made with peanut butter, honey, Sriracha, soy sauce and freshly grated ginger for amazing flavor.

My youngest loves these noodles with just the sauce, but I like to serve chopped cilantro, sliced green onions, chopped peanuts and lime wedges on the side and let everyone add the flavors they like.

It’s also really easy to toss in some shrimp or chicken to make this an even more filling, protein-packed meal.

These noodles also make for amazing leftovers, if you’re lucky enough to have any. My boys usually devour everything in one sitting, so sometimes I hide away an extra portion in the back of the refrigerator to enjoy for lunch the next day.

This is also a great, economical meal for older kids who live away from home. My older boys make a version of this often because it’s so simple and inexpensive.

They like a little more heat than I do, so they usually double the Sriracha sauce. You can also serve extra Sriracha on the side and let everyone add as much, or as little, as they like.

Besides being delicious, this dish comes together in about 20 minutes, which makes it perfect for busy week nights. You can’t even get take-out that fast!

My whole family loves this simple noodle dish. Even my husband, who claims he doesn’t care for peanut butter.

So if you’re looking to add some excitement to your dinner plan, be sure to give these Quick and Easy Peanut Noodles a try!

Be sure to save this Quick and Easy Peanut Noodles recipe to your favorite Pinterest board for later.

Tips for Cooking Pasta

Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.

Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.

Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.

If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.


Recipe Summary

  • 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

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.


How to make shirataki noodles in peanut sauce

This recipe is one of the easiest noodle recipes here as the noodles don't need to be cooked. Here's how you'll make this recipe:

  1. Make the peanut sauce by simmering the ingredients for a couple of minutes until the sauce begins to thicken.
  2. Now rinse the noodles and set them aside to dry.
  3. Quickly stir fry the veggies then add the noodles and sauce to the pan and mix mix mix. That's it!

Full shirataki noodles recipe in the recipe card below.

Rather than drying the noodles by cooking them in an oil-free pan (as per the package instructions), we drain them well in a colander then use a piece of paper towel to dry them.


Your New Go-to Recipe

As someone who’s been whipping up some semblance of peanut noodles since I could reach the countertop and boil water, there’s been no shortage of what I will call “aimless noodling.”

You walk to the kitchen and think you’ve reached a point where you can just add a dash of this or a dash of that, and end up with a superior bowl of noodles. But while my ego hasn’t necessarily lessened over the years, I will admit that I’ve had many a mediocre batch of peanut noodles.

So, as the most hapless cook in The Woks of Life kitchen (it’s true, I’m spectacularly poor at following recipes), I’m here to help save you from yourself.

Make these noodles with these ingredients. Soon enough, you’ll be on autopilot, and can rest assured that you’ll have the perfect bowl of classic peanut noodles every time.

Note that this recipe calls for Thai black soy sauce. However, if you can’t find it or don’t have it on hand, you can substitute a mixture of Chinese dark soy sauce and sugar (details in recipe card below).


Noodles with Easy Peanut Sauce

    4 ounces whole wheat spaghetti
    1 package (10 ounces) frozen broccoli florets
    1 cup shredded carrots
    1/4 cup natural peanut butter
    2 tablespoons reduced-sodium soy sauce (use low-sodium variety if you prefer)
    2 garlic cloves, minced
    1 teaspoon grated fresh ginger
    1/3 cup warm water
    1 teaspoon sriracha sauce (Thai hot sauce, available in the Asian food aisle)

Pre-cooked protein of your choice:
2 cups shelled edamame
12 ounces cooked chicken breasts, chopped (calculated in the nutrition info)
12 ounces cooked tofu


Related Video

Made the sauce per the recipe. As mentioned by others, rice vinegar would work instead of red wine vinegar. I took the recipe to be flexible in terms of the vegetables to add and added finely julienned radishes and carrots that had been pickled in a rice vinegar/sugar mixture. The sauce was light enough to dress much more than the 3/4 pounds of pasta. I have tons of pasta left over and plan to add surimi fishcake to the leftovers.

Flavorful and easy! Used 1 tablespoon crushed red pepper flakes because we like spice - it was perfect!

Great peanut sauce if your looking for that Chinese Restaurant experience. I agree with the other reviewer. Double the recipe except for the warm water.

I love this recipe. So easy and good and my family, who hardly ever all like the same thing, all love this. I serve the components separately, adding in other veggies, sometimes tofu or tempeh, toasted peanuts and some meat sometimes for the carnivore. Then everyone makes their own noodle bowl salad bar style and tops it with the sauce. I also use this same dressing as a dipping sauce for fresh spring rolls.

Perfect and really easy! The flavor is exactly right. I added a spoonful to my spicy seafood flavor ramen and it's delicious!

Loved this recipe. The dressing was perfect on rice noodles with veggies. Next I'm going to try it on a salad with grilled chicktrn, edamame, roasted red pepper, cilantro and a chili vinaigrette (just like paneras Thai chicken salad).

Great recipe with a few improvements. I added fresh cilantro to the dressing (about 1/4 cup), used agave nectar instead of honey, and about doubled all the other dressing ingredients except the peanut butter. Used soba noodles. Wonderful! You can use any veggies you have on hand.

Great recipe! Followed recipe exactly except I had to use Soba noodles as that is what I had on hand. Also tried topped with grilled chicken marinated in some soy/sesame oil and coated in sesame seeds.

Good stuff. I used kelp noodles for a lower carb meal. Delicious!

I adore this recipe and always use the base then add whatever veggies are available. I always blend in a few handfuls of kale to sneak in veggies for the kids, which does require additional water.

So delicious! I made it with buckwheat soba noodles instead of linguini. My husband and I are totally addicted!

I too added a little extra water to thin the sauce more. I read the other reviews of people using rice vinegar instead so I used half red half rice wine vinegar I added siracha instead of the flakes. Let's just say its AMAZING! It's super easy and quick and a great go to recipe!

I'm giving this a 4, but I think it's really a 3.5. This one always gets a thumbs up from my family. LIke others, I do make a few changes: unseasoned rice vinegar instead of red wine vinegar, sriracha hot sauce instead of the dried hot pepper flakes. I love DeCecco fedelini (no.10) instead of linguine/spaghetti. If I don't have sesame seeds, lightly salted peanuts are great for garnish. And I make it a few hours ahead of time - my husband likes the consistency better when the flavors soak in a bit.

I thought it was great. I did use a bit more water to thin it out. I used the new whole wheat spaghetti pastas they have on the market. I also agree with everyone that a vegetable is needed. I will try sliced pea pod and perhaps some julienne carrots for a crunch. Do not combine sauce with noodle until you are ready to serve. Also save any sauce you may not have used. My leftovers had soaked up all the creaminess and was a bit dry but still tasty. I served my cold!

Addictive. I ate too much. Allergy to sesame, so I left that out. Tasted GREAT anyway. I agree. the sauce is versatile. could use over cooked veggies, over rice. use your imagination!

Addictive. I was trying to recreate a recipe from a local noodle restaurant and this is IT! I used Lo Mein noodles topped it with julienned cucumber and scallions.

Oh the dressing is so delicious !! I used it over stir fried broccoli and tofu. Yumm!!

Delicious and easy. I like to use asian noodles, especially the buckwheat ones. I've made this twice in a week.

The flavor of the dressing was just what I was looking for! It was easy and delicious. I used rice vinegar and added carrots and tofu. Next time I think I'll add some chili paste and more veggies. It did all get a bit mushy pretty fast and the dressing was a bit thick, so next time I might try using a little more water and not dressing all of the pasta at once unless we're eating it all at once.

My husband and I loved this! It will definitely enter our monthly rotation. I'm always happy to find an easy and healthy recipe. I used organic peanut butter, so the texture was a little thick/gummy, but still great. Next time I will triple the amount of red and yellow peppers, and double the amount of ginger.

the peanut dressing for this recipe was amazing. I want to bathe in it. I added some broccoli and mushrooms, yum!

Very easy and good. I had made a different version years ago but misplaced that recipe and I think I prefer this one anyway. I made the dressing ahead and let it sit in the blender for a couple of hours, which did not affect the results. I cooked the noodles as directed, rinsed them and chilled them a bit before combining with the dressing at serving time. I had no red wine vinegar so I used white wine vinegar. I also used Asian noodles and tossed in a few peanuts right before serving when it said to add scallions, peppers & sesame seeds.

I haven't had sesame noodles in ages and thought this was delicious. My 15 year old loved it! After reading some reviews, I decreased the water a little bit and increased the honey a little bit. I made a pound of whole wheat linguine but did not add all the dressing. I will definitely make it again.

everytime I make this, people love it. Make sure to toss the pasta in the peanut sauce right before you serve it for best results!


5 Ingredient Asian Peanut Noodles – A staple pantry recipe!

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I wanted to give her recipe a shot, but I wasn’t thrilled about using the packet, so I set out to adjust. I played with the amounts of peanut butter and soy sauce, but it all came down to that packet. Then one day when I was going to make it I set my pot of water to boil and lo and behold there was a bottle of Better than Bouillon sitting next to it on the counter. So instead of the packet I put a nice big spoonful in. If you aren’t familiar with them, it is basically stock/broth that has been reduced down to a paste. Literally all the water is gone. So one jar replaces probably 15 boxes of broth (Want to reiterate here, I am not sponsored by Better than Bouillon, I am just a fan. I will always let you know if you are reading about products that I am sponsored by). Added bonus? They sell them at Costco for less than anywhere else, in its organic version.

Jackpot! The concentrated chicken flavor completely makes up for that packet. Then the soy and peanut butter make it creamy and full of umami. Finally the sriracha gives it a kick. PERFECTION! And did I mention perfection in 5 ingredient? Yup. Winner.Since then I have done even more in the way of alternatives. I’ve ditched the ramen noodles in favor of thin spaghetti. It was a healthier choice overall. I go to the Asian grocer for fresh chow mein noodles from time to time, but the best thing about this recipe is how easy it is as a pantry recipe. None of these ingredients have a short shelf life so you can always have this recipe in your back pocket. I usually get fancy and throw some peanuts and sliced green onions on top. If I have cooked chicken in the fridge I chop it up and toss it in with all the sauce ingredients. This is the best part of a pantry dish, it is whatever you have! Have some left over shrimp? steak from last night? roast pork (oh man, now I want this with roast pork and it is only 7:00 am as I write this)? Throw it in! Baked tofu? Roasted veggies? It is pretty hard to steer wrong with this base recipe.


Reviews

Delicious, added some coconut milk after reading the reviews, also have been throwing in vegetables and either ground beef or a plant based version depending on my mood.

This is a great recipe. The flavor is good and it is easy to make. I did not thin the sauce like some people did because it was actually the perfect texture once at room temperature like it says it should be. It was good with added stir fried vegetables

Doubled the recipe and while it had a little too much ginger for me, it otherwise was an easy and tasty recipe. I didn't add any water and it was fine- just had to toss with the noodles before serving.

Great recipe - needs a little bit of water from the noodles to loosen it up, but it's very tasty.

This was absolutely delicious! I did read all the reviews first, and decided to thin out the sauce with lite coconut milk. What a great addition! Coconut milk added just that much more complexity to the flavor of the sauce and I highly recommended it. I also stir fried some sugar snap peas, julienned carrots, thinly sliced red pepper, some pre-roasted cauliflower I had on hand, and some chunks of rotisserie chicken. I added these to the linguine before I put in the sauce. My husband and I gave it 4 thumbs up.

Marvelous and easy recipe! Very tasty. I also thinned the sauce. And added straps of pork. Fast go to recipe that I will be making again!

Amazing! Like the other reviewers, I added pasta water to thin out the sauce. By the time it was ready to serve I had probably added a cup and a quarter. Also, I doubled the peanut butter (used smooth, not chunky) hoisin, sugar (I used maple syrup instead) and vinegar. We will absolutely make this again. Spectacular on its own, but I can see how adding a few veggies would knock it out of the park.

As other reviewers pointed out, this is a really good recipe base. I found the sauce way too thick to evenly coat my noodles, and ended up whisking in about 1/4 cup warm water to the sauce before tossing with the noodles. I added stir fried shrimp and 2 scrambled eggs for protein, and used shirataki noodles for this as well. All in all, a great base for customization!

Very good as a base recipe! I didn't try it as-is -- I added shredded carrots, julienned red bell pepper, little cubes of tofu sauteed til chewy, and toasted black sesame seeds. I added a splash more rice vinegar for a bit more brightness. Also needed to add hot water to thin the sauce, and make more of it to cover my added ingredients. I had to use a gluten-free pasta that clumped together (I probably over-cooked it) so that was the only major downfall. The recipe itself is a nice mix of ingredients.

Delicious flavor. I found the consistency much too thick, and when mixed with the noodles it looked unpleasantly gloppy - but I added a ladle full of the pasta cooking water and it thinned it out nicely. I'll make this again.

I was really pleased with this. I don't think our family will eat take- out anymore. It is so simple and delicious. and spice level easily adjusted for the wee ones!

Excellent. The sauce for this recipe was very similar to one posted on thugkitchen.com, minus the peanut butter and hoisin sauce (and he uses seasoned rice vinegar and OJ instead of sugar, but minor). So I did the veggies as he describes (saute thin sliced fennel, julienned carrots and kale and then remove to make sauce, and add veggies and noodles back) and then did the sauce here. Fantastic. Also added a little crushed peanuts for serving. I could see chicken, shrimp and/or tofu being a great addition here, but even the veggies alone was enough for a tasty balanced meal. I used soba noodles.

Delicious, easy recipe. Tastes authentic. This is a go-to weeknight recipe for me now!

Made this last night, followed previous suggestions and added matchstick carrots and sliced red pepper for the crunch factor. I also added sliced chicken, my husband couldn't stop talking about how good it was and so easy!

Great recipe! I, too, used creamy peanut butter and added matchstick carrots. I also threw in julienned red pepper for some added crunch. Yum!

Very, tasty and so easy to make. I plan to make them again the next time I have last minute guests. Will top with crushed peanuts and serve with chicken or shrimp skewers.

This was so quick, easy, and delicious! I will definitely make it again. I omitted the ginger since I didn¿t have it on hand, added matchstick carrots and unsalted roasted peanuts, and used creamy peanut butter. Served it with a lime wedge to squeeze over it. Recipe says it makes 6 servings, but my husband and I nearly ate all of it between the two of us.



Comments:

  1. Eilis

    a very curious question

  2. Kafka

    I will refrain from comments.



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