Peanut Noodles

Reviews More Reviews

Most Helpful Positive Review

Oct 01, 2003

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.

—SDTERP

See full review »

Most Helpful Critical Review

Nov 14, 2006

Wow! HATED these. WAY too salty. Maybe if I'd taken the advice of other reviewers and only used half the listed amount of soy--but I always try the recipe as written before making changes. In fact, if I made this again (which I won't) I'd use maybe 5 Tablespoons of soy and instead of cider vinegar, use balsamic vinegar. But that advice would be for the next reader of these reviews cause I'm continuing my search for good cold noodles.

—SKANDREWS

See full review »

305 Ratings

See other versions of this recipe!

Sep 02, 2006

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!

—pipedreamMD

See full review »

Nov 26, 2005

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.

—MMURKA

See full review »

Nov 23, 2004

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.

—MILESOFSMILES79

See full review »

Aug 15, 2005

This is an extremely easy sauce to make - smells simply wonderful, I've been using it for years. Go get yourself some ginger-garlic paste from an Indian food store (you'll use it in absolutely everything) and stirfry that with carrots/zucchini/water chestnuts/shrimp etc. Then add the sauce of peanut butter and soy. To make the sauce more liquidy, add some chicken broth or my favorite, some coconut milk from a can.

—KVA1223

See full review »

Sep 10, 2003

I made this recipe for 30. I used, proportionally, four times as much ginger as recommended, and an an almost equal amount of garlic. Instead if crushed red peppers, I sauteed thai chilis with the garlic and ginger. I used red wine vinegar instead of cider. It was a crowd (and I do mean crowd!) pleaser. I often make this when I have to feed a large group now. Sesame or peanut oil both work great with this, but olive oil does just fine in a pinch.

—JEANNETTE777

See full review »

Aug 31, 2003

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!

—elinorcleo

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Peanut Butter Noodles

Shrimp and Peanut Butter Noodles

Udon Peanut Butter Noodles

Primavera Noodles

Spaghetti With Peanut Butter Sauce

Beet Greens and Noodles

My Favorite Sesame Noodles

Cottage Noodles and Cabbage

Thai Peanut Noodle Stir-Fry

Asian Kale with Noodles

ADVERTISE WITH US

Nutrition

Calories
568 kcal
28%

Carbohydrates
70.1 g
23%

Cholesterol
0 mg
0%

Fat
24.8 g
38%

Fiber
6.3 g
25%

Protein
19.7 g
39%

Sodium
1351 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Noodles

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 568
** Calories from Fat: 223

% Daily Value *
** Total Fat 24.8g 38 %
** Saturated Fat 4.5g 23 %
** Cholesterol 0mg 0 %
** Sodium 1351mg 54 %
** Potassium 615mg 17 %
** Total Carbohydrates 70.1g 23 %
** Dietary Fiber 6.3g 25 %
** Protein 19.7g 39 %
** Sugars 8.2g
** Vitamin A 16 %
** Vitamin C 24 %
** Calcium 11 %
** Iron 45 %
** Thiamin 84 %
** Niacin 107 %
** Vitamin B6 21 %
** Magnesium 39 %
** Folate 139 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.