In the mood for Peanut or Sesame Noodles, any new favs (or old favorites)?

[applecrisp]

I'm in the mood to make some peanut noodles or sesame noodles. I've tried quite a few recipes in the past but was wondering if anyone had any new (or super T&T) favorites.

Oh, and is there such thing as a light or somewhat light recipe?

I was going to make the following recipe but decided I wanted noodles instead. I thought I would post it anyway since I really like this recipe. I do cut back on the oil and often use bagged slaw. It's an old recipe from Bon Appetit. I think it is called Super Slaw.

This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.
Servings: Serves 4 to 6. (many say serves more than that)
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

[Canice]

Yea, there are a gazillion sesame or peanutty noodle recipes out there!
If you've made (or considered) a bunch in the past, this one may be old hat, but so far it's pretty much my favorite:

Cold Sesame Noodles
Tyler Florence

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.

In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

[nylucy4]

My favorite is Ellie Krieger's Aromatic Noodles with Lime Peanut Sauce. I always crisp up some cubed tofu and add it for protein. It's in my regular rotation.

http://www.foodnetwork.com/recipes/e...ipe/index.html

[cherylopal]

I've got four in rotation-
my all time fave almost so good I've stopped looking (but not quite) is the one Joe shared (I double the sauce and serve steamed broccoli too)

Sesame Noodles with Napa Cabbage
(Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/)

10 ounces whole wheat spaghetti (I used udon)
3 tablespoons natural peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper (I may have had a heavy hand with this!)
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro

In a large pot of boiling water, cook pasta according to the directions on the package.

In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper.

Warm sauce over medium-low heat while you wait for the noodles to cook.

Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage.

Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.


The others are the cl finger licking good one, the Indosesian one that has been posted here and the one from Healthy Hedonist. I need to go be with the class so I can share the recipes later today!

[PAMMELA]

I just made this one from Pioneer Woman. Very good and super simple. I used angel hair only because i didn't have thin spaghetti, which I think would have been a big improvement.


Simple Sesame Noodles

12 ounces thin noodles, cooked and drained (angel hair, thin spaghetti, or Asian style)
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil (more to taste)
4 to 5 tablespoons canola oil
2 tablespoons hot water
3 to 4 green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy

[avariell]

I don't follow a recipe when I make this style of noodle dish, but I can tell you that I found a cold-pressed,unfiltered, roasted peanut oil that is holy-cow-delicious! I cannot believe how flavorful and peanutty this oil makes food taste with just a dab.

[donleyk]

I've made Bittman's sesame noodles and liked them a lot. He has you use either PB or tahini so it's good either of your requests.

[charley]

Originally Posted by PAMMELA

I just made this one from Pioneer Woman. Very good and super simple.

I made that the other night too. It was good, but I thought there was too much oil.

Canice, thanks for Tyler's recipe! I think I'll try that next. Just Googled and looks like there are two versions out there. Did you try the one where the sauce is heated instead of blended?

[helene]

I read lot's of great reviews for Ellie Krieger noodles as well.

[PAMMELA]

Originally Posted by charley

I made that the other night too. It was good, but I thought there was too much oil.

I agree. I will definitely cut down on both of the oil amounts next time. Also, I didn't have chile oil and just used some hot siracha sauce instead. I also didn't quite have 12 oz of noodles either, so i thought that may have accounted for the oil-iness. I liked the flavor and ease a lot.

[Linda in MO]

I like this one. I came up with it by combining a JoAnna Lund recipe with a Cooking Light recipe. I've even made it with frozen veggies in a pinch

* 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


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

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. Squeeze in fresh lime juice if desired.

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

***********************

And I've been wanting to try this one...Cold Sesame Noodle Salad with Ginger and Chili.
http://www.bakingandbooks.com/2009/0...ger-and-chili/

[Canice]

Originally Posted by charley

I made that the other night too. It was good, but I thought there was too much oil.

Canice, thanks for Tyler's recipe! I think I'll try that next. Just Googled and looks like there are two versions out there. Did you try the one where the sauce is heated instead of blended?

No, I'm not familiar with that one.

[charley]

Your version is on a blog. Here's the one from FN.

http://www.foodnetwork.com/recipes/t...ipe/index.html

I plan to pick up peanut butter and limes tomorrow and give it a shot.

[Sheila in MD]

I love the Eating Well Spicy Peanut Sauce and have used it to make peanut noodels..they originally included it with a satay recipe. Being a spice wimp...I usually cut the red pepper...

Sheila in MD


Spicy Peanut Sauce
From EatingWell: August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
The perfect dipping sauce for chicken sate.


About 5 servings | Active Time: 5 minutes | Total Time: 5 minutes


Ingredients
2 tablespoons smooth natural peanut butter
2 tablespoons “lite” coconut milk
1 tablespoon lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/2 teaspoon crushed red pepper, or to taste

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

Preparation
Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth.

Nutrition
Per tablespoon : 50 Calories; 4 g Fat; 1 g Sat; 3 g Carbohydrates; 2 g Protein; 97 mg Sodium; 11 mg Potassium

Exchanges: 1 fat

[amyvn]

I'm always trying peanut noodle variations, but the one I keep coming back to is the one below from mediterrasian.com.

I've stopped looking for sesame noodle recipes since trying this one from The 5-ingredient Vegetarian Cookbook. It's got just the right savory/sweet/salty balance for me, and it couldn't be easier. I add tofu or veggies depending on my mood, but also love them just as written.

Amy

Asian Sesame-Soy Noodles
-The 5-Ingredient Vegetarian Cookbook

8 oz udon ,soba, Chinese wheat noodles, or linguine
2 Tbsp dark sesame oil
2-3 Tbsp soy sauce or to taste (I use 3)
1 tsp honey or brown-rice syrup
1-2 scallions, thinly slices

Cook noodles & drain
Combine oil, soy sauce, & honey in small bowl & stir to blend.
Combine noodles & sauce in serving container & toss well. Sprinkle with scallions & serve.

4 servings, 276 cals/serving


Indonesian Peanut Noodles
mediterrasian.com

Long, slippery rice noodles with strips of stir-fried chicken and vegetables in a rich and spicy Indonesian peanut sauce.

1 cup Indonesian peanut sauce
5 oz (150g) dried rice stick noodles
2 tablespoons peanut or canola oil
12 oz (360g) uncooked skinless chicken breast fillets—cut into strips
1 carrot—julienned
1 zucchini—julienned

PREPARE the peanut sauce. SOAK the rice stick noodles in boiling water for 10 minutes, then rinse under cold water and set aside. HEAT a wok or large frying pan over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining oil to the hot wok and stir-fry the carrot for 1 minute. ADD the zucchini and stir-fry for 3 minutes. ADD the cooked noodles and chicken and toss to combine and heat through. POUR in the hot peanut sauce and thoroughly mix all the ingredients together.

Variations: Shrimp (prawns), scallops or tofu can replace the chicken. Replace the carrot with julienned red pepper (capsicum).

Indonesian Peanut Sauce

This mouthwatering peanut sauce has a rich, nutty flavor and a delightful creamy texture. It makes an ideal dipping sauce for satay (marinated and grilled chicken, meat or seafood skewers) and a pouring sauce for the classic Indonesian salad gado gado.

1 tablespoon canola or peanut oil
2 cloves garlic—finely chopped
½ teaspoon shrimp paste (or 1 tablespoon fish sauce)
1 cup coconut milk
1 cup water
6 tablespoons natural peanut butter
4 tablespoons soy sauce
4 teaspoons brown sugar
½ teaspoon sambal oelek (Indonesian chili sauce)
1 tablespoon lemon juice

HEAT the oil in a frying pan over a medium heat. ADD the garlic and shrimp paste and cook for 1 minute, stirring constantly to dissolve the shrimp paste. ADD the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. ADD the lemon juice, and stir to combine.

[little_bopeep]

Here's my go-to peanut noodle recipe.

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).

[bobmark226]

I'm of the Sandra Lee school. I use House of Tsang Bangkok Thai Peanut Padang Sauce (Hormel!) for all my peanut sauce needs. I've done a dozen recipes, none of which I was crazy about and this gingery, spicy bottled stuff, which I buy six at a time, really floats my boat.



Bob

[avariell]

That same brand makes an awesome spicy hot szcheuan-ish sauce too Bob

[applecrisp]

Thanks everyone for the great recipes. I think they are all new for me, so I have a whole bunch of great sounding recipes to try.

Bob, I will keep an eye out for that bottle of peanut sauce. I'm certainly not opposed to using a jarred sauce. Comes in super handy on those evenings that the only cooking I want to do is boil some water and perhaps chop some veggies.

All set for Sunday's dinner -- now just need to decide on the recipe.

Thanks again for the help.

[charley]

Canice, thanks again for Tyler's recipe. I made it last night. Next time I may turn it into a meal by adding chicken and julienned carrots.

[krhm]

Thanks for reminding me about Tyler's noodles! Both of my girls love them, and I do add chicken, thinly sliced carrots, green onions, and finely chopped broccoli. They keep well for school lunches and I used to make them all the time...not sure why I stopped!

[Julia1Pin]

Originally Posted by applecrisp

I'm in the mood to make some peanut noodles or sesame noodles. I've tried quite a few recipes in the past but was wondering if anyone had any new (or super T&T) favorites.

Oh, and is there such thing as a light or somewhat light recipe?

I was going to make the following recipe but decided I wanted noodles instead. I thought I would post it anyway since I really like this recipe. I do cut back on the oil and often use bagged slaw. It's an old recipe from Bon Appetit. I think it is called Super Slaw.

This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.
Servings: Serves 4 to 6. (many say serves more than that)
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

I was looking for an Asian style salad to go with some korean meat we were cooking up, and this fit the bill perfectly. The dish was a HIT!!! My friends could not stop eating the salad - we almost finished it and there were only 3 of us!

I blogged about it here: http://sometimeslucid.blogspot.com/2...uper-slaw.html

[applecrisp]

Julia1Pin -- I am so glad that you liked the salad. I first made it for a supper club a few years back. Loved how easy it was to make. I also used the packaged slaw and cut back on the oil. Sometimes I set aside some of the sauce, and some of the slaw --- so I can have some of it the next day since I prefer it made "fresh" -- loses something IMO if sits too long.

It is so nice to share a recipe, since I've gotten such great ideas from this BB.

[helios7]

Originally Posted by nylucy4

My favorite is Ellie Krieger's Aromatic Noodles with Lime Peanut Sauce. I always crisp up some cubed tofu and add it for protein. It's in my regular rotation.

http://www.foodnetwork.com/recipes/e...ipe/index.html

I went searching for this thread yesterday, as I had a peanut noodle craving for dinner. I chose the above recipe to (mostly) make. I was missing a few ingredients (scallion, peanuts, used a lemon not a lime) and I stirfried some broccoli and carrots in a chopped garlic clove before tossing with noodles and sauce. It was quick, and really quite delicious. DH was particularly impressed. I will definitely make it again! Thanks for posting!