Asian Carryout Noodles Food

CHINESE CARRYOUT NOODLES

Steps:

• Bring water to boil in a covered pot for pasta.
• In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
• Mince garlic, add to onion and continue cooking.
• Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
• Grate ginger and add.
• Wash, trim and cut bok choy into small pieces; add to pan and stir.
• Cook pasta according to package directions.
• Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
• Wash, trim and slice scallions.
• Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.

ASIAN CARRYOUT NOODLES

Steps:

• In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
• Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
• Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.

PAN ASIAN FRUGAL NOODLES

Steps:

• Toss out the Ramen salt/seasonings or save if you like.
• Place unbroken Ramen in a large bowl that holds four cups of water.
• Add three and a half cups of water and nuke in microwave for three minutes.
• Separate noodles with a spoon.
• Drain noodles and put into mixing bowl.
• Add the teriyaki sauce and sesame oil and toss to coat.
• Stir in the chicken, carrot, cabbage and red pepper.
• Combine lime juice, garlic, ginger and Sriracha sauce and stir this into the noodle and vegetable mixture.
• Cover and refrigerate for up to 8 hours.
• Before serving add salt to taste.
• Sprinkle on chopped peanuts.