Peanut Noodles "galore"

[tuff2000]

I am trying to decide which peanut noodle recipe to make, and it seems as if many others on the BB can't decide which one is their favorite either. So I just wanted to throw this out on the BB, if anyone has any recommendations, they would be greatly appreciated. I have looked at other threads on this topic, but none of them are very recent. And I know that there has been some more recent peanut noodle recipes (i.e. Thai Noodles with Peanut Sauce 10/02) and so if anyone can help, thank you!! Particular recipes I have come across in my search are the Thai noodles (mentioned above), the Spicy shrimp with udon noodles, udon noodles with asian vegetables in peanut sauce, spicy soba noodles with chicken in peanut sauce, fettucine with tofu finger-licking peanut sauce, peanutty noodles, and also the chicken and noodles with peanut sauce! :o Whew, that sure is alot of peanut sauces!! Thanks everyone, Tara:)

[penguin]

Everyone will probably give you a different opinion but my personal favorite is Fettuccine & Tofu w/Finger-Licking Peanut Sauce. I sometimes sub cubed chicken breast for the tofu and I always increase the veggie amount. Red bell pepper was a good addition if I remember correctly (haven't made this in a while).

[little_bopeep]

I vote Spicy Soba Noodles and Chicken in Peanut Sauce. I make this ALL the time, but for speed and ease, I make it without the chicken. I need to put this on the confession thread regarding "Things I can eat a huge amount of at one sitting..." :eek:

[Laura]

My all time favorite one is old and was a reader recipe that didn't get much press, but it is called Stir fried vermicelli with peanut sauce. It is so good and super easy and I will post it you like (or I will try to find one of the old threads that I posted it one). Laura

[valchemist]

I have tried the finger lickin', the peanutty noodles, the spicy soba, and the Chicken and Noodles with Peanut Sauce .

I liked them all but the Chicken and Noodles with Peanut Sauce from May 2002 was best.

[valchemist]

p.s. I'd be interested to hear, from those who respond, which of the recipes you have tried. If you say your favorite is "X" but "X" is all you have tried, then that is information worth knowing. :)

[greysangel]

I have tried all the ones Val has tried! :D I think peanutty noodles with added veggies is my all time favorite, but may 02 comes a very close second.

JeAnne

The soba in my opinion was just the wrong taste to go with the peanut sauce..I think I tend to like a sweeter sauce which my faves provide (as well as the Malaysian Pizza sauce which I love so much). The finger licking sauce to me did not compare to the above two...just not enough pizzazz..it could also be because I couldn't really get past the texture of the tofu as well :p

[tuff2000]

Thank you everyone! Everyone here has been craving peanut butter, and these recipes would be perfect. I will keep you posted on how everything goes. And also, Laura I would love to see your vermicelli recipe! thanks again:)
Tara

[valchemist]

here is that recipe, Tara. it has been on my "to try" list for a while now.


* Exported from MasterCook *

Vermicelli Stir-fry with Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish May '97
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked vermicelli
1 1/2 teaspoons dark sesame oil
1 1/2 cups cubed deli, lower salt turkey breast
(about 6 ounces)
1/3 cup thinly sliced green onions
1 1/2 teaspoons chili oil
OR
1 1/2 teaspoons olive oil
AND
1/4 teaspoon crushed red pepper
2 cups snow peas -- diagonally halved crosswise
1 1/3 cups red bell pepper strips
3 garlic cloves -- minced
1/2 cup low-salt chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons reduced-fat peanut butter
2 tablespoons chopped dry-roasted peanuts

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm.

Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat.

Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.

Serving Size: 1 1/2 cups

Source:
"Cooking Light, May 1997, p.89"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 447 Calories; 11g Fat (21.5% calories from fat); 32g Protein; 57g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 1816mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

[Laura]

Originally posted by valchemist
here is that recipe, Tara. it has been on my "to try" list for a while now.


* Exported from MasterCook *

Vermicelli Stir-fry with Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish May '97
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked vermicelli
1 1/2 teaspoons dark sesame oil
1 1/2 cups cubed deli, lower salt turkey breast
(about 6 ounces)
1/3 cup thinly sliced green onions
1 1/2 teaspoons chili oil
OR
1 1/2 teaspoons olive oil
AND
1/4 teaspoon crushed red pepper
2 cups snow peas -- diagonally halved crosswise
1 1/3 cups red bell pepper strips
3 garlic cloves -- minced
1/2 cup low-salt chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons reduced-fat peanut butter
2 tablespoons chopped dry-roasted peanuts

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm.

Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat.

Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.

Serving Size: 1 1/2 cups

Source:
"Cooking Light, May 1997, p.89"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 447 Calories; 11g Fat (21.5% calories from fat); 32g Protein; 57g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 1816mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

How funny, I have been making it my way for so long, I didn't realize I was doing it incorrectly. I use chicken breasts instead of the turkey, and use carrots instead of snow peas, as they are cheaper and my kids won't eat the snow peas. I just julienne them.

[cherylopal]

Originally posted by valchemist
p.s. I'd be interested to hear, from those who respond, which of the recipes you have tried. If you say your favorite is "X" but "X" is all you have tried, then that is information worth knowing. :)
excellent point val. i've made three different cl ones- finger licking tofu, udon noodles in peanut sauce with asian veggies (thanks holly!), and one other that i can't remember the name but it came out a few months or so before the finger licking one. my fave by far is the udon noodles in peanut sauce with asian veggies.

my rec to you tara is to make several and then pick your fave.

cheryl

[cherylopal]

 
Udon Noodles with Asian Vegetables and Peanut Sauce
 
You can find udon noodles, dried or fresh, in Asian markets.

INGREDIENTS:
6 tablespoons water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1-1/2 teaspoons minced peeled fresh ginger
1-1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (optional)
2 garlic cloves, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy
2 cups snow peas, halved crosswise
1 cup shredded carrot


INSTRUCTIONS:
Prep Time: 10 minutes
Cooking Time: 10 minutes

Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.

Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.

NUTRITIONAL INFO:
calories: 408 carbohydrates: 67.6 g cholesterol: 0 mg fat: 9.1 g sodium: 428 mg protein: 14.6 g calcium: 131 mg iron: 4.9 mg fiber: 4.9 g

YIELD:
4 servings (serving size: 2 cups)


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[claire797]

Cheryl,

That recipe looks awesome! I've been looking for the best of the best in peanut noodles too and your recipe has everything -- peanut butter, sesame oil, ginger. Yum. Thanks. I also like that it uses things that I usually have around the house. That is, no tahini paste, fish sauce or chili oils.

Do you usually eat these room temperature or do you chill them?

[cherylopal]

so far, i've only served them warm. i did make extra sauce last time and put that over some sliced cucumbers. thanks to hollyin kc for turning me on to this recipe :)
cheryl