Peanut Noodles

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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Peanut Noodles” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Peanut Noodles” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “john” : Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That’s not a problem with the recipe, just an issue of personal tastes and preferences. Here are the quantities I used: 8 ounces spaghetti 1 bunch green onions, sliced (white parts only) (for the onions, I had access to spring bermuda onions which worked very well) 1 tablespoon sesame oil 1 tablespoon minced fresh ginger root 2 cloves garlic, minced 1/3 + 2 TBS cup peanut butter 1/8 cup soy sauce 1/3 cup hot water 1 tablespoon cider or rice) vinegar 1 teaspoon white sugar 1/4 teaspoon crushed red pepper flakes (I used a couple pinches of cayenne pepper powder) I reduced the amount of soy because 1/4 cup seemed like too much sodium for me. I also tripled the ginger (1 TBS instead of 1 tsp) because I like a good, strong ginger flavor and it really turned out well. I also increased the water from 1/4 to 1/3 cup since I reduced the amount of liquid when I decreased the soy sauce. I also added a couple cloves of minced garlic which I added to the oil/onions with the ginger. As I alluded to before, the sign of a truly good recipe is one that can be easily altered to suit individual preferences! Very happy with this recipe.
  • “trisha” : Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I like to tweak recipes, I added sliced chicken breast, 1 cup of coarse chopped peanuts, chopped green onions (green and white parts both), snow peas, 2 tbsps of sugar instead of 1 tsp, 2 tbsps of minced ginger, and toasted sesame seeds. The flavor really melds well together, and it’s even better the next day!
  • “murka” : With some tweakng, this is one of my favorite recipes. I double the peanut butter and red pepper flakes, and usually add more water to thin the sauce. Also, I usually saute a bag of frozen vegetables–one with broccoli, peppers, water chesnuts, and sugarsnap peas, and toss that in at the end. It is delicious, and even better for lunch the next day.
  • “melissa” : This recipe is -great- as is, but with the following alterations, I think it’s perfect. Use light soy sauce instead of regular (much less salty), and scramble 2 eggs along with the scallions. In addition, use rice noodles instead of spaghetti. Also, crunchy peanut butter (instead of smooth) gives it a nice texture. Garnish with either a few tablespoons of crushed peanuts, cilantro or sesame seeds.
  • “elinor” : I LOVE this recipe!! I made it with chunky peanut butter, which adds crunch–I think it is important to use sesame oil–it adds such great flavor! Was surprised to read others liked it using other kinds of oil. Sesame oil has to be refrigerated, then it lasts a lONG time! The author was right–it is equally good hot, warm or cold! It will become a staple at our house, that’s for sure!
  • “lucy” : Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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