Spicy Asian Noodles Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the soy sauce and molasses; simmer for 1 minute. Stir in the next eight ingredients. Remove from the heat., Drain linguine and place in a bowl. Add vegetable mixture and toss to coat. Sprinkle with sesame seeds. Serve warm or chilled with a slotted spoon.

Steps:

• Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
• Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
• Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 2 limes, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 chopped red chile pepper, 1 teaspoon minced ginger, and salt and pepper in a large bowl. Add 1 sliced Kirby cucumber and 5 sliced grape tomatoes. Cook 4 ounces rice noodles as the label directs; drain and rinse under cold water. Toss with the vegetables, along with some chopped basil, mint and cashews.

Steps:

• Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
• Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
• Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.