SWEET AND SPICY NOODLES RECIPES

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ASIAN SWEET AND SPICY NOODLES (VEGETARIAN) RECIPE - FOOD.COM



Asian Sweet and Spicy Noodles (Vegetarian) Recipe - Food.com image

This is great either hot, warm or even cold, so you can make ahead and chill then take to work or a picnic! dark sesame oil only for this and refrigerate your sesame oil after opening, adjust all amounts to taste. To make this into a main meal add in some cooked shrimp or chicken. You will LOVE the pasta dish!

Total Time 25 minutes

Prep Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup rice wine vinegar
1/3 cup low sodium soy sauce
1/3 cup honey
1 1/2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 1/2 tablespoons asian chili-garlic sauce
1 lb cooked spaghetti (measure 1 pound before cooking and cooked only to al dente)
2 tablespoons vegetable oil
1 (15 ounce) can cut baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1 large red bell pepper, seeded and sliced
1 1/2 cups frozen peas, cooked
3 green onions, finely chopped
salt and black pepper
peanuts or sesame seeds

Steps:

  • Place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking.
  • In a bowl whisk/stir together the rice wine vinegar, soy sauce, honey, ginger, sesame oil and chili garlic sauce then pour over the cooked pasta; toss to combine.
  • Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine.
  • Sprinkle with peanuts or sesame seeds.
  • Serve hot, warm or cold.

Nutrition Facts : Calories 389.2, FatContent 11.1, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 515.6, CarbohydrateContent 66.6, FiberContent 6.5, SugarContent 23.3, ProteinContent 10.1

SWEET AND SPICY PEANUT NOODLES RECIPE | EPICURIOUS



Sweet and Spicy Peanut Noodles Recipe | Epicurious image

You can make this dish a day ahead and stash it in the fridge until go time. It tastes better at room temp, so let it sit out for a half hour before serving.

Provided by Marge Perry

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon sesame oil
1 garlic clove, finely chopped
2 teaspoons finely chopped ginger
1/4 cup natural chunky peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2 teaspoon Asian chile paste (or to taste)
6 ounces cooked linguine
1/3 cup sliced scallions

Steps:

  • In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.

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