Peanut Noodle Salad

Ingredients
1/4 cup reduced fat peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lemon juice
1 1/4 tablespoons sesame oil
1 teaspoon grated fresh ginger
salt and freshly ground black pepper
1/2 pound soba noodles
2 scallions, thinly sliced
1 medium carrot, peeled and thinly sliced
1/2 cup blanched peas

Cooking Instructions
1. Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil and ginger. Season with salt and pepper and set aside.

2. Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly until the water returns to a boil. Cook until the noodles are al dente.

3. Scoop the noodles out of the pot and directly into the bowl with the peanut butter mixture.

4. Add 2-4 tablespoons hot pasta water to loosen up the sauce.

5. Add the vegetables and toss well. Let cool. Cover and refrigerate.

This recipe serves: 4 children
Preparation time: 10 minutes
Cooking time: 10 minutes

Peanut Noodle Salad [Recipe by FoodFit]

Dress Up Ramen for Dinner in Minutes

This delicious noodle dish is one of my favorite "shortcut" recipes -- you can put it together quickly and it leaves you feeling satisfyingly full, but not stuffed. When you're pressed for time, it's surprisingly good even if you make just the main recipe and omit the peanut sambal. You can also dress it up by substituting soba noodles for the ramen...

Ramen Noodles with Peanut Sambal
4-6 servings

2 packages instant ramen noodles
1 tablespoon peanut oil
2 garlic cloves, minced
1 cup sweet corn
1 jalapeno, chopped with seeds and ribs removed
2 bok choy or 1 cup cabbage, cut into thin slices lengthwise
4 scallions, chopped
1/2 cup soy sauce
1/2 head of iceberg lettuce, thinly sliced

1. Bring water to a boil in a large pot. Add the noodles and boil until al dente, about three minutes. Drain, reserving the liquid.

2. Heat the oil in a sauté pan. Add the garlic, corn, and jalapeno and sauté until the garlic is golden, about 2 minutes, then add the bok choy and scallions and sauté another 2 minutes. Add the cooked noodles, soy sauce, and half of the reserved cooking liquid. Toss well.

3. Transfer the noodles to a large bowl. Top with iceberg lettuce and peanut sambal and serve.

Peanut Sambal
Makes 2 cups

3 tablespoons olive oil
2 garlic cloves, minced
Grated zest and juice of 1 lime
Grated zest and juice of 1 lemon
1 tablespoon soy sauce
1 cup roughly chopped peanuts
1 small red onion, chopped
1 large tomato, cut into 1/2-inch dice, or 1 cup canned diced tomatoes
1 chili pepper, ribs and seeds removed, finely chopped
4 basil leaves, finely chopped
1 tablespoon chopped parsley

1. Heat the olive oil in a small sauté pan over medium heat. Add the garlic, lime zest, and lemon zest and sauté until the garlic is golden, about 2 minutes.

2. Add the soy sauce and stir well to combine. Transfer to a large bowl and stir in the peanuts, onion, tomato, chili, basil, lime juice, lemon juice, and parsley. Serve warm, or store in a tightly covered container in the refrigerator for up to 1 week.

Cool Cucumber Sauce

This salsa-like condiment is the perfect topping for the Spicy Peanut Stew.

1/2 cup chopped roasted peanuts
1/2 cucumber, peeled, seeded and diced (about 1/2 cup)
1/4 cup chopped cilantro
1 jalapeño pepper, stemmed, seeded and minced, optional
2 Tbs. lime juice
1 Tbs. grated fresh ginger
1/2 tsp. salt

1. Toss together all ingredients in small bowl. Serve with Spicy Peanut Stew.

PER TABLESPOON: 19 CAL; 1G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 1G CARB; 0MG CHOL; 49MG SOD; 1G FIBER; 1G SUGARS

Vegetarian Times: Cool Cucumber Sauce

Spicy Peanut Stew

The basis of all African meals is a soupy stew served with a starch,” explains Jessica B. Harris, culinary historian and author of The Africa Cookbook: Tastes of a Continent. This West African version gets its distinctive taste from creamy peanut butter and chile-laced chopped tomatoes.

2 Tbs. olive oil
1 medium onion, diced (about 1 cup)
1 celery stalk, chopped (about 1/2 cup)
1 Tbs. grated fresh ginger
2 cloves garlic, minced (about 2 tsp.)
1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
1 14.5-oz. can diced tomatoes with chiles
1 lb. butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
1/2 lb. cauliflower florets (about 4 cups)
1/4 cup creamy peanut butter
6 cups cooked brown rice
1 head watercress, stems removed

1. Heat oil in large pot over medium low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.

2. Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.

3. Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.

4. Whisk together peanut butter and 1/2 cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with watercress.

PER SERVING: 204 CAL; 6G PROT; 10.5G TOTAL FAT (2G SAT. FAT); 25G CARB; 0MG CHOL; 768MG SOD; 6G FIBER; 7G SUGARS

Vegetarian Times: Spicy Peanut Stew

Spicy Peanut Noodles

For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a dab at a time, tasting as you go

8 oz. linguine
1/3 cup low-fat creamy peanut butter
2 Tbs. low-sodium soy sauce
1 1/2 Tbs. rice wine vinegar
1 to 2 tsp. chile paste with garlic
1/2 tsp. sugar
1 medium-size red bell pepper, cut into thin strips
3/4 cup chopped seeded cucumber
3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
2 Tbs. chopped cilantro
4 lime wedges, optional

Directions:
1. Cook linguine according to package directions.

2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.

3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

30 minutes or fewer; Serves 6
Vegetarian Times: Spicy Peanut Noodles 04/01/2006 p42

Snow Pea and Soba Noodle Salad with Thai Peanut Sauce

This cold entrée salad makes the most of two Asian cuisines, with Japanese noodles tossed in a Thai-style dressing.



Peanut Sauce
3/4 cup light coconut milk
1/3 cup natural-style crunchy salted peanut butter
4 tsp. light brown sugar
1 Tbs. low-sodium soy sauce
1/2 tsp. Thai red curry paste

Snow Pea Salad
1 3.1-oz. bundle soba noodles
3 oz. snow peas (about 1 cup)
1 Tbs. chopped cilantro
1 tsp. minced green onion
2 cups pea sprouts or bean sprouts
1/2 red bell pepper, sliced (½ cup)
16 limestone or butter lettuce leaves

1. To make Peanut Sauce: Whisk together all ingredients in bowl.

2. To make Snow Pea Salad: Cook noodles according to package directions, adding snow peas 2 minutes before end of cooking time. Rinse under cold water, and drain. Toss with ½ cup Peanut Sauce, cilantro and green onion. Fold in sprouts and red pepper. Season with salt.

3. Divide lettuce leaves among plates, and mound noodle mixture on top. Drizzle each serving with 1 Tbs. remaining Peanut Sauce, and serve.

Serves 4 - Vegan - 30 minutes or fewer

SNOW PEA AND SOBA NOODLE SALAD WITH THAI PEANUT SAUCE

Pasta Salad with Broccoli and Peanuts

Ingredients:
Coarse salt
½ pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
½ teaspoon red-pepper flakes
¼ cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
½ cup roasted peanuts, coarsely chopped

1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and ¾ cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

Everyday Food | Pasta Salad with Broccoli and Peanuts
Serves 4 | Prep time: 35 minutes | Total time: 35 minutes