SPICY YUMMY RICE NOODLES
Steps:
- Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
- To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
- Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
- Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
- Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
- Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.
A SPICY SUMMER NOODLE MIX
Provided by Jenny Kwak
Categories Salad Pasta Appetizer Quick & Easy Cucumber Summer Noodle Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 3 to 4
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl, combine the cucumbers, kimchi, soy sauce, sesame oil, garlic, sesame seeds, vinegar, and sugar, using your hands to distribute the seasoning evenly. Keep aside.
- 2. Bring 10 cups of water to a boil, then add noodles. Cook for about 7 minutes, stirring to prevent clumping. Korean wheat-flour noodles are thin and cook fairly quick. Strain and run through cold water to chill.
- 3. Add the strained noodles to the salad mixture and mix roughly to dress the noodles. Put some ice in a shallow bowl, the noodles on top in a neat swirl, then use some of the salad mixture to spread over the top. Complement with Korean barley tea water to make the meal even more complete.
SPICY GINGER CHILI NOODLES
Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
- Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
- Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
- Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
- Garnish with sliced scallions and sriracha to taste.
SPICY SESAME NOODLES
This is a sweet, hot and crunchy dish that can be served as a side or as the main course. Add the chopped veggies right before serving to insure a nice fresh affect. You can use any long noodles that suit you: spaghetti, fettucini, thin spaghetti, angel hair, etc. It is hearty, sweet and satisfying. Be SURE to use all natural peanut butter and not a store bought brand. This dish is served room temperature or cold. Great for summer.
Provided by SassiKatt Chef
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend or toss all the ingredients listed above the pasta.
- Cook noodles to al dente and once cooled, toss with sauce.
- Right before serving, toss in chopped veggies.
Nutrition Facts : Calories 521.1, Fat 24.8, SaturatedFat 3.8, Sodium 563.5, Carbohydrate 61.6, Fiber 3.9, Sugar 3.6, Protein 13.9
SPICY SESAME NOODLES
These are the best sesame noodles I have ever had. They are so easy to make, and they come out fantastic every time.
Provided by mosma
Categories Spaghetti
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
- Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves.
- Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 515.9, Fat 19.6, SaturatedFat 1.9, Sodium 1038.5, Carbohydrate 72.9, Fiber 3.2, Sugar 15.5, Protein 12.4
SEASONED NOODLE MIX
In Warren, Minnesota, Dawn Fagerstrom gets a head start on a side dish with this pleasant seasoning mixture that works with most any type of noodles you have in your pantry. Add water and pop the dish in the oven alongside your entree.
Provided by Taste of Home
Time 30m
Yield 4 servings per batch.
Number Of Ingredients 8
Steps:
- In a bowl, combine bouillon, parsley, onion and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 1/3 cup total). , To prepare noodles: Place noodles in a greased 1-qt. baking dish. Dot with butter. Add water and 5 teaspoons seasoning mix. Cover and bake at 350° for 15 minutes; stir. Cover and bake 5 minutes longer or until noodles are tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 85 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 434mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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