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- 1 Teaspoon kosher salt (optional)
- 1/2 Pound whole-wheat pasta or spaghetti
- 1/4 Cup creamy peanut butter
- 1 1/2 Tablespoon white vinegar
- 2 Tablespoons honey
- 2 1/2 Tablespoons reduced-sodium soy sauce
- 1 Teaspoon dark sesame oil
- 1 Teaspoon finely minced ginger
- 2 cloves garlic, minced
- 3/4 Teaspoons red chile pepper flakes
- 12 Ounces cooked, boneless, skinless chicken breasts, cut into thin 1/2-inch-thick strips
- 1 medium-sized cucumber, peeled, seeded, and julienned
- 1 red bell pepper, halved and julienned
- 1 medium-sized carrot, peeled and julienned
- 2 scallions, chopped (optional)
- 1 Tablespoon plus 1 teaspoon chopped peanuts, unsalted (optional)
Bring a large pot of water to a boil over high heat. Add the salt, if using. Add the whole-wheat pasta and cook until al dente, 8-10 minutes. Drain the pasta and reserve ¼ cup of the cooking water. Set aside.
In a medium-sized bowl, whisk together the peanut butter, reserved pasta cooking water, vinegar, honey, soy sauce, sesame seed oil, ginger, garlic, and red chile pepper flakes until smooth and creamy. Pour over the pasta. Toss the pasta with the chicken, cucumber, red bell pepper, and carrot. Top each serving with scallions and 1 teaspoon of the chopped peanuts. Serve warm or cold.
Calories Per Serving471
Folate equivalent (total)79µg20%
Chicken & Pasta in Peanut Sauce
Chicken and ziti pasta in a DELICIOUS peanut sauce. This sauce is amazing not spicy, with tons of wonderful flavors. This is an amazing meal with very few steps. Also, you can add any veggies you like in it! And it’s my brother’s favorite meal that I make!
- 16 ounces, weight Penne Or Ziti Pasta
- 4 whole Boneless, Skinless Chicken Breasts
- 2 Tablespoons Vegetable Oil To Cook Chicken In
- 1 pinch Salt And Pepper, to taste
- ¼ cups Sugar
- ¼ cups Crunchy Peanut Butter (can Be Substituted With Creamy)
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Water
- 2 Tablespoons Cooking Oil
- 1 teaspoon Minced Garlic (i Use Bottled Pre-minced Garlic And It Works Great)
1. Cook pasta in salted, boiling water. Drain when cooked.
2. While pasta is boiling, cook chicken on stove using a tablespoon or two of vegetable oil in a pan. Season with salt and pepper.
3. Combine sugar, peanut butter, soy sauce, water, cooking oil and minced garlic in a small sauce pot. Bring it all up to a boil and then reduce heat and let simmer for about 10 minutes. Stir occasionally. When you see one consistent, creamy texture, it is done.
4. Cut chicken into 1-inch pieces and combine with the pasta and the peanut sauce.
(side note: if you like, you can add any veggies you like into the mix! iI sometimes add peas.)
This peanut chicken pasta recipe is packed with aphrodisiac ingredients
Is this sexy pasta? Well, it might not be your first choice of a recipe for a romantic evening. However, the ingredients in this recipe for pasta with peanut sauce can help you and your lover improve your sexual health.
That’s because this easy chicken pasta recipe not only mixes the pure comfort of peanuts and noodles but it features several of my favorite aphrodisiac ingredients. A hint of honey adds sweetness. Honey contains boron, a nutrient thought to regulate hormones. But the dish also involves the body warming effects of fresh ginger and chile flakes. So who knows! A dish of this peanut sauce pasta may have you tearing off your clothes!
A peanut butter noodles recipe with plenty of veggies
Although a healthy bowl of vegetables may not strike you as sexy food, my favorite part of this spaghetti with peanut sauce is the veggies. No having to worry about adding a side dish to get your serving of vegetables with this recipe. Fresh bell pepper, carrots and the aphrodisiac of cucumber add texture, flavor and freshness. And it’s that bit of complexity the veggies add that, for me, makes this so much more than an ordinary plate of pasta.
About the Recipe
I used DeLallo’s linguine for this recipe, but have used their fettuccine before too, with the balance of textures still working just right. DeLallo’s pasta is one of my favorites simply because it has more of a toothsome flavor and doesn’t turn into slime as it sits in sauce. Each strand of linguine help up to the peanut dressing, a very important characteristic for this pasta salad.
The veggies are all slivered finely, long and thin, complementing the linguine strands. I use this tool to get the julienned cuts just the right size.
The peanut sauce is accented with sesame oil, rice wine vinegar and soy sauce for a bit of umami. It’s slightly sweet thanks to a dose of sugar that’s offset with the spicy heat of chili sauce. My favorite flavor combo.
I serve this pasta chilled because it holds up well on a buffet table, even when book clubbers are heatedly discussing the ins and outs of Franklin and Eleanor: An Extraordinary Marriage and I can barely get them into the kitchen to dish up their plates. Who knew? These book clubbers actually read the book!
I made 1 1/2 times the peanut sauce just because I know my mom always loves extra sauce with her pasta. Her friends did too so they added a little extra to the top and made sure to add heaps of fresh flavored cilantro.
My mom picked up the chicken already cooked from the deli case at Costco. You could always use a rotisserie chicken from the grocery store or bake your own, like I show you how to do here.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Asian Chicken Noodle Bowl
Serves: 5 / Preparation time: 20 minutes / Total time: 45 minutes
3 cloves garlic, peeled, minced
⅛ teaspoon red pepper flakes
1 pound ground chicken or turkey breast meat
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
PEANUT BUTTER DRESSING:
1 ½ tablespoons peanut butter
1 tablespoon hoisin sauce
1 tablespoon Thai chili garlic paste
1 ½ tablespoon reduced-sodium soy sauce
2 tablespoons rice vinegar
5 cups cooked whole-wheat spaghetti noodles
1 ⅔ cup sugar snap pea pods (each pod sliced into 3 or 4 pieces)
1 ⅔ cup sliced red bell pepper
To prepare chicken mixture, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, ginger and red pepper flakes and sauté 2 to 3 minutes. Add ground chicken and continue cooking, forming crumbles and incorporating into sautéed onions. Whisk together hoisin sauce, rice vinegar, soy sauce, and black pepper. Pour mixture over chicken crumbles and cook, stirring occasionally until most of the liquid has evaporated 5 to 8 minutes.
To prepare dressing, combine peanut butter, hoisin sauce, brown sugar and chili garlic paste until smooth. Gradually add soy sauce, vinegar and water and stir until smooth.
To assemble each bowl, place 1 cup cooked pasta in bottom of bowl, top with ½ cup seasoned chicken, ⅓ cup shredded carrot, ⅓ cup sliced pea pods and ⅓ cup red pepper. Drizzle each serving with 2 tablespoons peanut butter dressing and garnish with sliced green onions.
Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.
465 calories (23% from fat), 12 grams fat (2 grams sat. fat, 0 grams trans fat), 59 grams carbohydrates, 32 grams protein, 511 mg sodium, 58 mg cholesterol, 82 mg calcium, 10 grams fiber. Food exchanges: 3 starch, 3 vegetable, 3 lean fat meat.
- 8 ounces whole-wheat spaghetti
- Coarse salt and ground pepper
- 4 ounces snow peas, tough strings removed
- 3 medium carrots, halved, and shaved with a vegetable peeler
- 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
- 3 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light-brown sugar
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.
Photo tutorial for making 6 Instant Meals-On-The-Go
First I'll explain the variety of ingredients used in these recipes followed by what is used in each of the individual 6 recipes. They all use the exact same prep and cooking procedure.
All 6 instant meals use either brown rice, whole wheat cous cous, or pasta. These can be switched out in any of the recipes, if you prefer one over the other. They all worked well and tasted good. However, the cous cous is the fastest to rehydrate when mixed with boiling water. It was King-Man's favorite.
- Rice and Cous Cous. For better nutrition, I recommend brown rice over white and whole wheat cous cous. One of the things I like about making my own instant meals is that I can use whole grains whenever possible--something missing from the store bought instant meals. It's important to use instant rice (same as Minute rice) rather than regular, since it softens more quickly in boiling water making it ready to eat without additional cooking. White Minute rice softens in half the time of brown Minute rice, so you may prefer to use it for backpacking meals.
- Pasta. Two of the recipes use noodles. Check the package directions and look for noodles that normally cook in 4 minutes or less on a stove top (like angel hair or artisan pastas) l onger cooking pastas won't soften enough when soaked in boiling water. I like Al Dente brand artisan pastas that cook in 3 minutes. (NOTE: If you're taking these instant meals on the trail, angel hair pasta isn't the best choice. It is so fine and "spiky" that the sharp pasta pieces may poke through the bag and make holes. I use the flat artisan pastas for King-Man's backpacking meals.)
- Freeze dried veggies rehydrate instantly in boiling water and taste surprisingly fresh. They have zero additives--100% natural and pure. I found these at my local grocery store. The Just Veggies brand is also available at Whole Foods and on Amazon. (These also make a tasty, healthy snack without rehydrating them--I snack on the crunchy mixed veggies straight out of the bag.) I used the mixed vegetables, corn, and tomato bits in these instant meal recipes they're the easiest way I could find to add a variety of veggies & nutrients to the 6 different instant meals.
- Freeze dried herbs taste amazingly close to fresh herbs. It's fine to use the regular dried version that may already be in your pantry but if you don't mind the expense, you can't beat the flavor of the freeze dried variety. I purchased these Lighthouse herbs at my grocery store. Amazon also has a good selection.
- Dried spices. These are some of the additional dried herbs and spices I used in my 6 instant meals. I'm a fan of Penzey's, can you tell?
- Vogue Cuisine VegeBase or Chicken Base is added to all 6 recipes. I did a lot of shopping around to find a flavor booster similar to boullion but without chemicals, MSG and mystery ingredients. The Vogue Cuisine brand uses real, natural, gluten-free ingredients and it does a lot to enhance the flavor of the 6 instant meal recipes. I highly recommend it. I added the Chicken Base one to all of my instant recipes since I was already using freeze dried chicken meat, but the VegeBase is a tasty flavor enhancer if you prefer a vegetarian meal. I bought mine on Amazon. They have a Beef Base, too, although I haven't tried it.
- Chia Seeds. If you follow my blog, you know that I'm a big chia seed fan. (See my Refrigerator Oatmeal post for details about the benefits of chia seeds.) I add them to lots of recipes for a neutral tasting nutrition boost. They completely disappear into these 6 recipe mixes.
- Nuts are added to 4 of the 6 instant meal recipes. They add protein, healthy fat, and other nutrients. If you don't like nuts, feel free to omit them.
- Freeze dried chicken or beef. (If you're vegetarian, of course you can omit the meat.) You'll notice that I only used chicken in my 6 recipes. That's because King-Man prefers chicken over beef, and it was more economical to buy a big can of freeze-dried chicken rather than smaller packet portions for more meat variety. It's surprisingly good once it's rehydrated with boiling water, and i t has all of the nutrition of fresh meat. I bought my can of chicken on Amazon.
IMPORTANT TO KNOW: These sealed cans and packets of freeze dried meat are supposed to last for many years (the can packaging says 25 years) however they only last that long if they're left unopened. Once the can or packet is opened and exposed to moisture, it begins to decay and bacteria can form. The meat should be rehydrated and eaten within a week or two. To extend it's storage life, you can store any leftover freeze dried meat in the freezer for future use. If you have a Foodsaver , vacuum sealing will extend the freezer shelf life for up to 1 year. I divide the unused freeze-dried chicken into 1-2 cup portions before vacuum sealing it for future use.
Additional ingredients used in the instant recipes:
- Powdered milk or buttermilk -- either of these adds creaminess to the Alfredo noodles along with protein and calcium
- PB2 powdered peanut butter -- this adds peanutiness to the Thai Peanut Noodles along with protein
- Dried apricots -- one of the most nutritious dried fruits high in vitamins A & C and iron
- Dried Parmesan cheese (not freshly grated) -- I stay away from this dried, canned cheese for home cooking, but fresh cheese isn't recommended for these instant dried meals. Look for a good quality canned variety to add cheesy flavor to the Alfredo Noodles. I like the Mama Francesca brand.
HOW TO MAKE THE 6 INSTANT DRY MIXES:
- First label plastic bags for each mix. I used freezer (not storage) quart Ziploc bags, because they are a thicker plastic and less likely to get holes. (They are BPA-free.) This is especially important for backpackers who want to add boiling water directly to the bag. Label each bag with the type of meal, how much boiling water to add, and how long to let the meal soak before eating.
- I use Baggy Racks to hold my bags open as I fill them. It's like having extra sets of hands.
- Simply measure and add each recipe ingredient to the bag. Done! Your meal-in-a-bag is ready to take on the trail. or anywhere.
Peanut Chicken Zucchini Noodles
I think you’ll really love this dish because it’s (1) very easy and (2) you can change up the vegetables and protein. The zucchini noodles completely soak up every bit of the peanut sauce. The peanut sauce is made from peanut butter, honey, soy sauce, sesame oil, rice vinegar, fresh ginger, and Sriracha. It’s inspired by some delicious flavors in Vietnamese peanut dipping sauce and Chinese peanut sauce. A very very very loose adaption as neither usually contain honey.
Cook down the vegetables first (keep those zucchini noodles aside for a sec). You can use any vegetables, really, but I like using shredded carrots, cabbage, and thinly sliced pepper. Cook them down with some garlic and sesame oil. The sesame oil is key in this dish it cannot be skipped! That unmistakable flavor of this dish comes from the sesame oil, so don’t substitute. You’ll also need a little in the peanut sauce.
Once those veggies are cooked down, add the chicken and zucchini noodles. Instead of chicken, you can also use beef, shrimp, salmon, tofu, whatever your heart or diet desires. Use pre-cooked meat to save time. What I do is boil some chicken until cooked through right before I begin the other steps in the meal. Or you can use leftover chicken or buy a rotisserie chicken and shred yourself. So simple.
The peanut sauce is extra flavorful– sweet, savory, and lightly spicy. You’ll just need to whisk all of the ingredients together on the stove for about 5 minutes until the peanut butter has melted down and the flavors fully combine. I usually do this as the vegetables cook to save some time.
For a little crunch, let’s add some garnish like sesame seeds, cilantro, crunchy peanuts, and green onion. So good!
- 7 ounces Chinese-style chow mein stir-fry noodles
- ¼ cup soy sauce
- 3 tablespoons creamy peanut butter
- 3 tablespoons vegetable oil
- 2 tablespoons white sugar
- 4 teaspoons rice wine vinegar
- 4 teaspoons sesame oil
- vegetable oil, divided
- 2 teaspoons sesame oil, divided
- 3 skinless, boneless chicken breast halves, cut into cubes
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 2 cups thinly sliced cremini mushrooms
- 2 cups bean sprouts
- ½ cup chopped green onion
- ¼ cup chopped cilantro
Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes drain.
Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings saute mushrooms until fragrant, 15 to 30 seconds.
Return the chicken to the skillet add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.
Peanut Noodles With Chicken
One can’t have too many pasta salads in their arsenal of recipes. Fresh and crunchy with loads of slivered fresh veggies, this pasta salad is perfect for serving as a main meal and that is exactly what I did.
- 1 pound DeLallo linguine noodles
- 3 chicken breasts, cooked and sliced or chopped, about 4 cups
- 5 carrots, peeled and thinly shaved into ribbons
- 3 seedless cucumbers, thinly shaved into ribbons
- 2 bell peppers, red, yellow or orange, seeded and thinly sliced
- 6 green onions, chopped thinly
- ½ bunch cilantro leaves, chopped
- For the Peanut Dressing
- 4 garlic cloves, minced or pressed
- 1-inch knob of ginger, peeled and grated
- ½ cup creamy peanut butter
- ⅓ to ½ cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon hot chile sauce, like Sambal Olek
- Cook the DeLallo linguine noodles according to the package directions. Rinse and set aside.
- Add the cooled noodles and chopped vegetables to a large bowl.
- Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. Garnish with more cilantro and green onions as desired.