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  • The Low Fat Chick 10:07 am on February 11, 2012 Permalink | Reply
    Tags: , , peanut noodles,   

    Spicy Peanut Capellini 

    I have an addiction to shopping for food.  I will show up at the grocery store or farmer’s market, buy everything on my list and then continue to coast around the store on a mission to find more fresh and exciting ingredients to add into my overly, stuffed cart.  This weekend I decided to not go grocery shopping and make meals out of whatever I have in my home. Since I have a food saver machine, I have plenty of leftover veggies I could use for this recipe along with a large container of lightly salted peanuts in my freezer.  Because I have a plethora of Asian ingredients in my cabinet, as I just love Asian food, a quick peanut pasta dish came to mind. This dish is a spicier variation of an Epicurious recipe.  I used Capellini pasta, which is a thin pasta, similar to angel hair pasta. The Capellini was perfect to toss in this light peanut sauce.  Great, easy, and an ideal meal for my Friday night.


    6 Tbsp creamy peanut butter
    1/4 cup chicken broth, reduced sodium
    3 Tbsp rice vinegar
    3 Tbsp soy sauce, reduced sodium
    1 1/2  Tbsp sugar
    1 Tbsp sesame oil
    1 Tbsp fresh ginger, minced
    1/2 tsp chili garlic sauce
    1 cup carrots, shredded
    1/2 cup green onions, chopped
    8 oz Capellini pasta
    1/4 cup salted peanuts, chopped
    4 tsp Sriracha sauce


    Combine and whisk the first 8 ingredients in large bowl. Set aside.

    Cook pasta in large pot of boiling water until al dente, stirring occasionally. Drain pasta.

    Add carrots and green onions to the peanut mixture. Stir to blend. Add hot pasta to the peanut mixture and toss to coat pasta. Sprinkle with peanuts and lightly toss again.

    Divide pasta among 4 bowls and top each bowl with a drizzle of 1 teaspoon Sriracha sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 511.04

    % Daily Value
    Calories From Fat  194.43  38%
    Total Fat 23.75g 37%
    Saturated Fat 4.06g 20%

    • lisabinegar 1:22 pm on February 12, 2012 Permalink | Reply

      Okay, I am making this dish this week! My husband loooves peanut sauce on noodles but I haven’t been able to find a variation that I am crazy about yet. I think I will sub the shredded carrots for some broccoli slaw I have drying out in a bag in my fridge to use it up. This looks fantastic!

      • The Low Fat Chick 1:40 pm on February 12, 2012 Permalink | Reply

        So glad you want to try it! Using broccoli slaw would be just as delicious. Great suggestion. I may have to try it myself. I hope your husband likes it. If he likes sweet sauces add more sugar but if he likes spicy like me, keep as is and don’t forget the Sriracha.

  • The Low Fat Chick 12:38 am on July 9, 2010 Permalink | Reply
    Tags: , peanut noodles,   

    Peanut Chili Noodles 

    This week was my pasta week because for some reason I just could not get enough. Carbohydrates tend to get a bad reputation, but if it is not processed carbs then it is a healthy option, in moderation, to eat.  The key is to stick to whole wheat pasta and pass on the white pastas, which have been bleached, among other things.  Eat reasonable portions, such as 2 oz dry or 8 oz cooked pasta. Balance your pasta with vegetables and you have a satisfying meal. This dish is so satisfying that I scraped the plate once I had gobbled it up. The flavors of peanut butter and spicy chili combined make a fabulous dish of restaurant quality.


    1/3 cup smooth natural peanut butter*
    2 tablespoons reduced-sodium soy sauce
    2 teaspoons minced fresh garlic
    1 1/2 teaspoons chile-garlic sauce
    1 teaspoon minced fresh ginger
    3 tablespoons brown sugar
    2 teaspoons chili pepper flakes
    8 ounces dry wheat angel hair pasta
    1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


    • Put a large pot of water on to boil.
    • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, ginger, brown sugar, and chili pepper flakes in a small sauce pan.
    • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the hot cooking liquid. Whisk the reserved cooking liquid into the peanut sauce.
    • Cook the peanut sauce on medium high till it boils, then reduce to low and simmer for 3 minutes, stirring occasionally.
    • Place drained pasta and vegetables in a large bowl. Add the sauce and toss well to coat.

    *Do not use peanut butter made with partially hydrogenated oil, whole hydrogenated oil, or palm oil.  These items are very bad for you. If you see these ingredients move on to the next brand (or as Jay-Z says ‘On to the Next One!’)

    Servings:  4 servings.
    Calories: About 300 per serving.

    Original recipe cited from Eatingwell.com.

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