PEANUT SAUCE SHRIMP RECIPES

Name: Asian Peanut Sauce
Yield: Makes 2 cups
Ingredients: 1 1" piece ginger, peeled; 1 small garlic clove; 1/2 cup creamy peanut butter (like Once Again or Jif); 2 tablespoons reduced-sodium soy sauce; 1 tablespoon fresh lime juice; 1 teaspoon (packed) light brown sugar; 1/4 -1/2 teaspoons crushed red pepper flakes

ASIAN PEANUT SAUCE RECIPE - EPICURIOUS

Asian Peanut Sauce Recipe - Epicurious image

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

Provided by The Bon Appétit Test Kitchen

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 1" piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter (like Once Again or Jif)
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes

Steps:

With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE RECIPE - NYT CO…

Cold Noodle Salad With Spicy Peanut Sauce Recipe - NYT Co… image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

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ASIAN PEANUT SAUCE RECIPE - EPICURIOUS

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.
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With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

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COLD NOODLE SALAD WITH SPICY PEANUT SAUCE RECIPE - NYT CO…

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
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When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

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