Peanut Butter Sesame Noodles

This is a cold noodle recipe with a spicy, Asian-inspired peanut butter sauce. It may sound wierd if you’ve never had anything like it before, but only takes a minute to get used to! If you’re anything like me you may find yourself not only loving them but being overcome with cravings that seemingly manifest out of thin air…. 

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Vietnamese Herb Salad Rolls with Peanut Dipping Sauce

Vietnamese Herb Salad Spring Rolls with Peanut Dipping Sauce

This is a Vietnamese recipe for fresh and vibrant Spring Rolls filled with cellophane noodles, shrimp, cabbage, green onion, cilantro, basil and mint. The filling is flavored with nuoc nam sauce and rice vinegar and the rolls are dipped into a spicy peanut sauce made with peanut butter, chile peppers, garlic, ginger and more nuoc nam sauce.

Nuoc nam is a Vietnamese condiment and a staple in their diet. It is made from fish sauce, sugar, chile peppers, garlic, rice vinegar and lime juice. It has elements of sweet, salty, sour and spicy. It is a crucial flavor in both the spring rolls and the peanut dipping sauce.

These can be served as is or fried. I pan-fried these in a minimal amount of oil just long enough to get a little crispy skin to them. These really have a wide range of flavors and textures that will compete for your attention. There is the brightness of the herbs mingled with a little bit of sour, sweet, spicy and salty among soft noodles, crisp cabbage and succulent bites of shrimp that are dotted throughout the filling. The dipping sauce is really something special and so completely irresistible you will be tempted to eat it with a spoon. Not that I did that. I’m just saying.

I’m sending this to the very lovely Joanne of Eats Well With Others for her Regional Recipes: Vietnam round-up.

Vietnamese Herb Salad Spring Rolls with Peanut Dipping Sauce


Vietnamese Herb Salad Rolls with Peanut Dipping Sauce
(adapted from Vietnamese recipes)

2 ounces Cellophane Noodles
3 tablespoons Rice Vinegar
1 tablespoon Nuoc Cham Sauce (recipe to follow)
1/2 pound medium Shrimp, cleaned, cooked and finely chopped
1 cup shredded Cabbage
2 tablespoons Green Onion, chopped
1 tablespoon Cilantro, chopped
1 tablespoon Thai Basil, chopped
1 tablespoon Mint, chopped
8-10 Rice Paper Wrappers

Peanut Dipping Sauce

2 tablespoons Peanut Oil or Vegetable Oil
1/3 cup peanut butter
1/2 small red Chile Pepper, minced
2 cloves Garlic, minced
1 teaspoon sugar
1 teaspoon Nuoc Cham Sauce (recipe to follow)
2 tablespoons Peanuts, crushed

1. Soak the cellophane noodles in a bowlful of hot water to cover for 5 – 10 minutes or until soft. Drain and rinse in cold water. Cut noodles with scissors to an inch or two in length and toss with vinegar, nuoc cham sauce, shrimp, cabbage, green onion and herbs.

2. Soak 1 rice wrapper at a time in warm water for 30 seconds and set it on a flat surface. Place a little of the mixed vegetables and noodle filling on it. Roll up tightly, folding in the sides to enclose the filling. Continue until all ingredients are used.

3. To make the peanut sauce combine all ingredients except peanuts and whisk. Mix in peanuts.

4. To serve, slice each roll on the diagonal, then arrange one half over the other. Serve the dipping sauce separately. To pan-fry heat a 1/8 to 1/4 inch of vegetable or peanut oil in a large skillet over medium heat. Fry on both sides 3-4 minutes. Drain on paper towels. Slice in two diagonally and serve with peanut dipping sauce.

Nuoc Cham Sauce
(adapted from Vietnamese recipes)

1/2 cup Palm or Brown Sugar
1 cup Hot Water
1/2 cup Vietnamese Fish Sauce (I used Thai fish sauce)
1 tablespoon Rice Vinegar
1/4 cup Lime Juice
2-5 Red Chilies, finely chopped
2-5 cloves Garlic, finely chopped

1. Add the sugar to a medium sized bowl and pour the hot water over it, stirring until it is completely dissolved. Add all the other ingredients, stir well and allow to cool to room temperature. Store in refrigerator for up to 7 days.

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Vietnamese Herb Salad Spring Rolls with Peanut Dipping Sauce

Check out the next Burger Club Challenge hosted by Kim of Stirring the Pot!

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Peanut Butter Chicken Marinade Recipe

Grilled Peanut Butter Chicken

It’s grilling season! Time to get out your much-loved peanut butter and fire up or dust off your grill because I have a tasty marinade for chicken. Aren’t you tired of the same old marinade and barbecue sauces? This has the same basic ingredients you would use to make a marinade or sauce but delivers on flavor from the peanut butter. It’s a subtle but nice flavor among the apple cider vinegar, soy sauce, brown sugar, garlic and mint.

I’m bringing this to Peanut Butter Boy’s Barbecue for his Great Peanut Butter exhibition #6.

The Great PB Exhibition

I was busy frying up tempura green beans with a chile, garlic, and sesame aioli and left my chicken on the grill just a wee bit too long. But I do love that crispy char.

Grilled Peanut Butter Chicken & Tempura String Beans

Peanut Butter Chicken Marinade
(by Reeni)

For 1-1 and 1/2 pounds of chicken

3/4 cup smooth peanut butter
2/3 cup of apple cider vinegar
2/3 cup of vegetable/canola oil
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fresh mint, chopped or 1 teaspoon dry
1 teaspoon ground black pepper
3/4 teaspoons salt
1/4 teaspoon Cayenne
2 cloves of garlic, minced

Whisk well in a large bowl until the mixture resembles a creamy peanut butter.

Using a mallet pound out your chicken breasts between two layers of saran wrap to your desired thickness.

You can use a large ziploc bag to marinade or stick the chicken right in the bowl. Cover and refrigerate. The longer you can marinate, the better.

Baste with sauce while grilling, discard leftover sauce.

Printable Recipe

Grilled Peanut Butter Chicken