Food recipes
Chilled Noodles With Chicken (Or Tofu) In Asian Peanut Sauce
Chilled Noodles With Chicken (Or Tofu) In Asian Peanut Sauce Ingredients: noodles, egg, dry, unenriched salt, table oil, olive, salad or cooking tofu, raw, regular, prepared with calcium sulfate carrots, raw oil, corn...
Chilled Noodles With Chicken (Or Tofu) In Asian Peanut Sauce
Ingredients:
noodles, egg, dry, unenriched
salt, table
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
oil, corn, peanut, and olive
spices, coriander seed
peanut butter, smooth style, without salt
honey
rice vinegar,
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
Directions:
1.
Cook the spaghetti noodles in boiling water, with the 1 tablespoon salt and 1 tablespoon vegetable oil, for the time directed on package.
2.
Once cooked, drain in colander and rinse under cold water for about a minute, or until completely cool; allow water to drain completely.
3.
Place cool noodles in a large bowl, add 1 tablespoon of vegetable oil and toss with fingers to prevent them sticking.
Add the shredded chicken (or cubed tofu, if substituting), carrots, peanuts and cilantro to the noodles, and place into the refrigerator to keep cold while you prepare the peanut sauce.
4.
In a bowl, whisk together the peanut butter, honey, rice vinegar, soy sauce, sesame oil, the remaining 2 tablespoons of vegetable oil and the water until smooth.
Remove noodles from the fridge and add the peanut sauce, tossing everything together until well coated.
5.
Finally, divide equally among four plates, garnishing with a 1 teaspoon of chopped scallions per plate.
Serve cold, and enjoy!
Ingredients:
noodles, egg, dry, unenriched
salt, table
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
oil, corn, peanut, and olive
spices, coriander seed
peanut butter, smooth style, without salt
honey
rice vinegar,
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
Directions:
1.
Cook the spaghetti noodles in boiling water, with the 1 tablespoon salt and 1 tablespoon vegetable oil, for the time directed on package.
2.
Once cooked, drain in colander and rinse under cold water for about a minute, or until completely cool; allow water to drain completely.
3.
Place cool noodles in a large bowl, add 1 tablespoon of vegetable oil and toss with fingers to prevent them sticking.
Add the shredded chicken (or cubed tofu, if substituting), carrots, peanuts and cilantro to the noodles, and place into the refrigerator to keep cold while you prepare the peanut sauce.
4.
In a bowl, whisk together the peanut butter, honey, rice vinegar, soy sauce, sesame oil, the remaining 2 tablespoons of vegetable oil and the water until smooth.
Remove noodles from the fridge and add the peanut sauce, tossing everything together until well coated.
5.
Finally, divide equally among four plates, garnishing with a 1 teaspoon of chopped scallions per plate.
Serve cold, and enjoy!