peanut sauce noodles

Healthy low-calorie peanut sauce recipe with flavors of ginger, garlic, sesame, and lime! Pour this over spiralized summer squash noodles for a refreshing cold salad with staying power.

Light and Healthy Peanut Sauce Noodles Under 275 Calories

ginger (peeled)

garlic

natural creamy peanut butter

soy sauce

lime juice (juice of half a lime)

brown sugar

Sriracha

sesame oil

water (room temperature, add them 2 TBSP at a time until desired consistency)

summer squash (peeled and spiralized (or zucchini))

carrots (grated)

cucumber

scallions (chopped)

(unsalted peanuts, chopped)

Make the peanut sauce: In a food processor or blender, combine the ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, Sriracha, sesame oil, and 3 tablespoons room temperature water. Pulse until smooth, adding 1 more tablespoon of water if needed to give the sauce a pourable, silky consistency. *Do not add more than 4 tablespoons of water or the sauce will be too thin.

In a large bowl, combine the summer squash, carrots, cucumber, and scallions. Pour the peanut sauce on top and toss well to coat all of the squash noodles and veggies. Divide the salad among 4 bowls and sprinkle the top of each with 1 tablespoon of chopped peanuts.

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce. 

Thai Peanut Sesame Noodles

Tablespoons Peanut Butter

chicken broth

ginger

Sriracha chili sauce

oz linguine noodles

sesame seeds

green onions

Cook the noodles in a large pot according to package directions.

While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.

Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

https://content.jwplatform.com/videos/FQrJTkZU.mp4

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce.

Thai Peanut Noodles

Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan + gluten free

Thai Peanut Noodle Salad Recipe

C (65 grams) Cashews (or peanuts)

C (140 grams) Edamame (frozen)

oz (110 grams) Rice Stick Noodles

Sesame Oil (optional, *see note)

C (155 grams) Red

C (45 grams) Carrots (shredded)

C (190 grams) Cabbage (green and purple mixed, shredded)

C (30 grams) Green Onions (sliced thin on the bias)

mint and cilantro

(2.5cm) Nub Fresh Ginger (peeled)

Plump Cloves of Garlic

Tbs (100 grams) Peanut Butter (smooth, natural)

Tbs Lime Juice (from about one lime)

Tbs Tamari (soy sauce may be used if desired)

Tbs Maple Syrup (or honey)

tsp Sriracha (or 1/4 tsp red chili flakes)

Tbs Hot Water (to thin the dressing)

Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.

Bring a medium pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. Set a strainer inside a large bowl to retain the water from the edamame. After 5-6 minutes of cooking and the edamame is tender, strain the edamame reserving the water in a large bowl. Rinse the edamame under cool running water. Set the edamame aside.

Working quickly, into the reserved water, add the rice noodles. Allow the noodles to soak for 4-6 minutes in the previously boiled edamame water. Loosen with a fork and check on them every few minutes. They should be tender, not mushy, when ready. Strain and rinse with cold running water, tossing, until the water runs clear.  Wipe the bowl dry and add the rice noodles to the bowl. Drizzle with sesame oil if using and toss. Otherwise, add the edamame to the rice noodles.

To the mixing bowl add the cashews, peppers, carrots, cabbage, peas, onions and herbs. Set in the refrigerator while making the dressing.

For the Salad

Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it&#x27;ll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.

For the Dressing

Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.

Thai Peanut Salad holds well in the fridge for up to three days. If desired, set out at room temperature at least 30 minutes prior to serving to allow the fats to soften.

To Assemble

https://content.jwplatform.com/videos/b56DHxV8.mp4

Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan and gluten free.

Thai Peanut Noodle Salad

Noodles, a homemade peanut sauce and plenty of veggies make this peanut noodles recipe a super satisfying meal that you&#039;ll want to enjoy again and again! Peanut butter noodles never tasted so good!

Peanut Noodles Recipe (With Lots of Veggies)

peanut butter

vegetable broth

maple syrup

lime juice (from

garlic (peeled)

spaghetti (or similar long noodle), rice noodles, soba noodles

broccoli

purple or green cabbage

carrot

bell pepper

Chili pepper (thinly sliced)

Green onion (chopped)

Fresh cilantro (chopped)

Sesame seeds

Unsalted peanuts (roughly chopped)

To make the peanut sauce, combine peanut butter, vegetable broth, soy sauce, sriracha, maple syrup, lime juice, sesame oil, garlic and fresh ginger in a mixing glass or mixing bowl and use an immersion blender to blend until smooth (or use a blender or small food processor to mix). Pour into a small saucepan over medium-low heat and warm through, about 3 to 5 minutes. Sauce will thicken slightly once warmed. Set aside.

Cook noodles according to package instructions. Reserve 1/2 cup of pasta water, then drain the noodles. Rinse with cold water, then drain again.

In the same pot you cooked your noodles in (or use a large bowl), toss noodles with steamed broccoli florets, cabbage, carrot, bell pepper, and peanut sauce (add sauce a little at a time until incorporated) and 1/4 cup of pasta water (add more if you want things looser, thinner or saucier).

Transfer to a serving dish and garnish to taste (if desired) with any of the garnish ideas. Enjoy immediately.Note: If you want things super saucy, you can use less noodles or make 1.5 times the sauce.

This beef ramen noodle recipe is spicy, nutty and satisfying. Very easy to put together under 10 minutes for a quick weekly night dinner.

Peanut Sauce Beef and Ramen Noodles

vegetable oil

beef

red bell pepper (diced)

ramen noodles

sriracha sauce

garlic (minced)

Green onion

Heat the oil in a nonstick skillet over medium heat. Add the beef and cook  for about 3 minutes, until browned.

Push beef to the side and add the bell pepper and carrot. Cook for 3 minutes. Remove from the heat.

Bring a large pot of water to a boil. Add the ramen and cook as instructed, probably be about 3 minutes. Before draining the noodles, scoop out ¼ cup of the cooking water and reserve it for the sauce. Drain the noodles and set them aside.

In a small bowl, combine the peanut butter, sriracha sauce, soy sauce, ginger, and garlic. Turn the heat on to medium under the skillet and once it’s back up to temperature, the sauce mixture to the beef and vegetables along the reserved ramen cooking water. Cook, stirring, until the sauce is creamy and thick.

Divide the noodles among four bowls and then top with the beef and sauce. Garnish with green onion and serve immediately.

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Top 5 peanut sauce noodles recipes from across the web

The most viewed peanut sauce noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Light and Healthy Peanut Sauce Nood...

Thai Peanut Sesame Noodles

Thai Peanut Noodle Salad Recipe

Peanut Noodles Recipe (With Lots of...

Peanut Sauce Beef and Ramen Noodles

The most viewed peanut sauce noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine