SAUCE FOR NOODLES AND CHICKEN RECIPES

Name: Thai Chicken Peanut Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Asia, Thai
Ingredients: 1/4 cup creamy peanut butter; 1/2 cup reduced-sodium chicken broth; 1/4 cup lemon juice; 1/4 cup reduced-sodium soy sauce; 4 teaspoons Sriracha chili sauce; 1/4 teaspoon crushed red pepper flakes; 12 ounces uncooked multigrain spaghetti; 1 pound lean ground chicken; 1-1/2 cups julienned carrots; 1 medium sweet red pepper, chopped; 1 garlic clove, minced; 1/2 cup finely chopped unsalted peanuts; 4 green onions, chopped

THAI CHICKEN PEANUT NOODLES RECIPE: HOW TO MAKE IT

Thai Chicken Peanut Noodles Recipe: How to Make It image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

COLD SOBA NOODLES WITH DIPPING SAUCE RECIPE - NYT COOKING

Cold Soba Noodles With Dipping Sauce Recipe - NYT Cooking image

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 cup dashi or chicken stock
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
8 ounces soba noodles
Finely grated or minced ginger,
Minced scallions or toasted sesame seeds for garnish

Steps:

Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Nutrition Facts : @context http//schema.org, Calories 233, UnsaturatedFatContent 1 gram, CarbohydrateContent 46 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 0 grams, SodiumContent 1411 milligrams, SugarContent 1 gram

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COLD SOBA NOODLES WITH DIPPING SAUCE RECIPE - NYT COOKING

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine japanese
Calories 233 per serving

Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

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Prep time: 25 minutes, plus marinating. Cook time: 35 minutes.

Begin by making the marinade. Mix the hot water and the sugar in a medium roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes.

Add the soy, ginger, garlic and chilli and mix well.

Next, add the chicken and leave to marinate for 30 minutes. You don’t have to marinate at all if you are in a rush, but if you are cooking for the next day, then marinate in the sauce overnight and this will really soak into the chicken. Even a few hours will make a difference, if you have the time.

Preheat the oven to 200°C/fan 180°C/gas 6.

Bake the chicken for 25 minutes, until cooked through.

Take the chicken pieces out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles, flipping them over to coat them in the liquid. If your marinade has become quite dry, you can add up to another 300ml of hot water.

Put a piece of chicken back on top of each noodle nest and then put back into the oven for 10 minutes to allow the noodles to absorb all that moisture.

Take out and garnish with the coriander, spring onions, red chilli and sesame seeds, and your chicken noodles are ready to eat.

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Cut down on the washing up with this clever one-tin teriyaki chicken noodle recipe, as seen on her series, Nadiya Bakes.
From thehappyfoodie.co.uk

Prep time: 25 minutes, plus marinating. Cook time: 35 minutes.

Begin by making the marinade. Mix the hot water and the sugar in a medium roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes.

Add the soy, ginger, garlic and chilli and mix well.

Next, add the chicken and leave to marinate for 30 minutes. You don’t have to marinate at all if you are in a rush, but if you are cooking for the next day, then marinate in the sauce overnight and this will really soak into the chicken. Even a few hours will make a difference, if you have the time.

Preheat the oven to 200°C/fan 180°C/gas 6.

Bake the chicken for 25 minutes, until cooked through.

Take the chicken pieces out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles, flipping them over to coat them in the liquid. If your marinade has become quite dry, you can add up to another 300ml of hot water.

Put a piece of chicken back on top of each noodle nest and then put back into the oven for 10 minutes to allow the noodles to absorb all that moisture.

Take out and garnish with the coriander, spring onions, red chilli and sesame seeds, and your chicken noodles are ready to eat.

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