ISO Noodles with Peanut Sauce Receipe

[chicagoamy]

Looking for recommended peanut sauce receipes....I know there are "thousands" to pick from. I'm trying to make noddles with peanut sauce similiar to that served at the Big Bowl Restaurants. Their sauce is creamy without a lot of heat.

Any thoughts are appreciated.

[little_bopeep]

Haven't been to Big Bowl yet (darn it, there are 2 nearby), but here's my fav:

Spicy Soba Noodles With Chicken in Peanut Sauce

Recipe By :Cooking Light Magazine. September 2000. Page: 134.
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 carrot, peeled
1/3 cup reduced-fat peanut butter
2 tablespoons honey
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 teaspoon crushed red pepper -- (1 to 2)
1 garlic clove, minced
1 can (16-ounce) fat-free, less-sodium chicken
broth, divided
1 pound skinned, boned chicken breasts
5 cups cooked soba (buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Directions.
1. Shave carrot lengthwise into thin strips using a vegetable peeler; set aside.

2. Combine the peanut butter, honey, ginger, soy sauce, pepper, garlic, and 1/3 cup chicken broth in a small bowl;
stir with a whisk until smooth.

3. Place chicken in a large saucepan; add 1-2/3 cups broth. Bring to a boil; reduce heat, and simmer 4 minutes or
until done. Remove from heat; let stand 20 minutes. Drain, and cut chicken into 2-inch pieces. Combine carrot,
peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts. Yield: 6 servings
(serving size: 1 cup).

And here's another, similar one:

Chicken and Noodles with Peanut Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces uncooked Japanese curly noodles
1/2 cup fat-free less sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil -- divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions -- divided

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red peper) in a bowl; stir whell with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; saute 4 minutes. Add bell
pepper; saute 3 minutes. Remove from heat. combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30
seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixxture; toss well. Sprinkle
with 1/4 cup green onions.

[Linda in MO]

I like this one...

* Exported from MasterCook *

Linguini and Vegetables in Peanut Sauce

Recipe By :I combined a JoAnna Lund recipe with a Cooking Light recipe
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish , Pasta,
Side Dish , Meatless Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chicken broth, divided
5 to 6 cups fresh vegetables (broccoli florets,
chopped red pepper, and thinly sliced
carrot) -- --about 2 medium heads of broccoli, 1 red pepper and 2-3 carrots
3 green onions -- thinly sliced
1 tablespoon grated peeled gingerroot
3 cloves garlic -- minced
8 ounces linguini or fettucine -- (I use Barilla linguini)
Sauce:
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
2 1/2 tablespoon rice wine vinegar
2 tablespoons honey
crushed red pepper, to taste
fresh lime wedges, optional

Bring a large pot of salted water to a boil to cook the pasta in.

Bring 1/4 cup broth to boil in a large skillet.

Add the broccoli, red pepper and carrots, then bring back to a boil. Reduce heat, cover and simmer until the vegetables
are just crisp-tender, about 3-4 minutes.

Meanwhile cook the pasta al dente according to package directions.

Combine the soy sauce, peanut butter, vinegar, honey, crush red pepper and the remaining 1/4 cup broth in a 2 cup glass measuring cup. (At this point, I microwaved the sauce 30 sec. to a minute to melt the peanut butter and mix the sauce, but I'm not sure this was necessary--so use your best judgement.) Set aside.

Add the green onions, ginger and garlic to vegetables in skillet. Let cook 1 to 2 minutes.

Stir sauce into the vegetables and bring to a simmer.

Add the pasta; toss to coat. Simmer a couple of minutes if needed to thicken the sauce and to let the pasta absorb some of the sauce.

Serve with lime wedges, if desired.


NOTES : Could add or sub. other fresh vegetables like mushrooms, snow peas, green beans, etc.

[rinsav]

I like this recipe a lot and it's much simpler than some of the other peanutty noodle dishes because most of the ingredients are ones you're likely to have on hand. Enjoy! Oh, and you can make it less hot by using less crushed red pepper.

Thai Chicken and Noodles
Makes 4 servings

6 ounces udon noodles or vermicelli, broken in half (I used udon)
1 pound boneless, skinless chicken breasts or chicken tenders
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 Tablespoons peanut or vegetable oil (I just spray the pan with Pam to cut down on the fat and it works great, but if you want it creamier, the oil certainly helps on that front)
1/4 cup chicken broth (used low-sodium)
2 Tablespoons creamy peanut butter
2 Tablespoons soy sauce (again, used low-sodium)
3 green onions, cut diagonally into 1/2-inch pieces
1 teaspoon Oriental sesame oil

Cook noodles according to package directions; drain. While noodles are cooking, cut chicken into 1-inch pieces and toss with garlic and pepper flakes. Heat oil (or spray Pam) in a large skillet over medium-high heat. Add chicken mixture and stir-fry until chicken is cooked through, about 3 minutes. Add broth, peanut butter, and soy sauce. Cook, stirring constantly, until peanut butter has melted and sauce has thickened. Add green onions, sesame oil, and drained noodles; cook and stir until heated through and noodles are coated with sauce (about 1 minute).

I really love this recipe and crave it when I haven't had it for a while. It's so easy and quick to make!

[AnnaC]

Little Bo Peep- which of the 2 recipes you posted do you prefer? Believe it or not, I had both of these in my hand last night trying to decide which one to make. They both seem fairly simple.
I'm also making the Thai Cabbage Slaw from Nov 2003 to go with it- I'm in a reaallly peanutty mood!
Thanks,
Anna

[AnnaC]

Oh, and one more thing, Little bo peep- it calls for 5 cups cooked soba. How much uncooked soba is that?

[little_bopeep]

An excellent question. :D I've never measured, but I use 2 packages of the wide-cut noodles for Asian soup that you can get in the produce section of some grocery stores. Albertson's doesn't carry them, but Wal-Mart does. Go figure...

Sorry I don't have a definitive answer. :(

And the recipe I prefer is for the spicy soba noodles. Soooooooooo good. :cool: But I don't add the carrot or the crushed peanuts...they're peanutty enough.

[AnnaC]

Thanks!! That's actually the one I started making! The sauce smells sooo yummy!