ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO
Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
- Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
CHINESE COLD SESAME NOODLES
Steps:
- Gather the ingredients.
- Cook the rice noodles in boiling water just until they begin to soften but are not yet all the way cooked, about 5 minutes. Drain well.
- In a large skillet, heat 2 tablespoons of the sesame oil and fry the noodles, stirring frequently. Cook for 3 to 5 minutes, or until the noodles are soft. Remove from the heat.
- In a large bowl or blender, whisk or blend together the remaining 1 tablespoon of sesame oil, the peanut butter, water, tahini, sherry or rice vinegar, maple syrup, soy sauce (or tamari), garlic, and ginger.
- Toss this mixture with the noodles. Adjust the seasoning with salt, if necessary.
- Stir in the chopped green onions. Chill about 20 minutes before serving. Garnish with toasted sesame seeds, cilantro, and lime wedges, if desired. Enjoy!
Nutrition Facts : Calories 569 kcal, Carbohydrate 97 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 397 mg, Sugar 4 g, Fat 15 g, ServingSize 3 to 4 Servings, UnsaturatedFat 0 g
ASIAN GINGER DRESSING
Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.
Provided by DIETER_WEBER
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.3 g, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 361.3 mg, Sugar 2.7 g
GARLIC NOODLES
These deceivingly simple, yet devastatingly delicious garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
- Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
- Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
- Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
- Plate noodles. Garnish with red pepper flakes and green onions.
Nutrition Facts : Calories 600 calories, Carbohydrate 70.4 g, Cholesterol 69.9 mg, Fat 27.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 1540.6 mg, Sugar 3.6 g
PEANUT CILANTRO NOODLES
I had peanut noodles at a Thai carry-out place and then craved them again days later (and miles away). This recipe cures my craving for those noodles. I love cilantro and I add more than the recipe states :)
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
- Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
- Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.
Nutrition Facts : Calories 439.9, Fat 14.7, SaturatedFat 2.1, Sodium 792.6, Carbohydrate 58.6, Fiber 1.4, Sugar 3, Protein 19.1
PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE
Steps:
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
ASIAN NOODLES WITH GINGER-CILANTRO SAUCE
Categories Food Processor Ginger Herb Pasta Side Quick & Easy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
- With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.
RICE NOODLES WITH EGG DROP GRAVY
This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that's topped with a silky egg gravy. Wat tan means "smooth egg" in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.
Provided by Hetty McKinnon
Categories dinner, weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
- Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won't necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
- Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
- To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
- Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
- To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.
NOODLES WITH GINGER- GARLIC SAUCE
Make and share this Noodles With Ginger- Garlic Sauce recipe from Food.com.
Provided by Burgundy Damsel
Categories Asian
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small frying pan over medium heat, warm the peanut oil. Add the red pepper flakes and cook, stirring, until the oil turns slightly red and the pepper flakes are fragrant. Add the garlic and ginger and cook, stirring until fragrant and slightly soft, about 1 minute Remove from heat. In a small bowl whisk together the sesame oil, soy sauce, balsamic vinegar, and sugar. Whisk in the ginger mixture. Season with salt.
- Bring a large pot three-fourths full of water to a boil. Add the salt and the noodles, stir well, and cook until al dente, 2-3 minutes. Drain and rinse under cold running water until cold. Drain thoroughly, then transfer to a large bowl.
- Add the sauce and toss to coat noodles. Add the green onions, reserving about 2 tbsp for garnish. Toss to mix. Cover and let stand at room temperature, 1-2 hours, tossing occasionally so the noodles absorb seasonings evenly.
- Just before serving, in a small dry frying pan over medium heat, toast the sesame seeds until fragrant and lightly colored, about 5 minute Pour on to a plate to cool. Add seeds and cilantro to noodles. Transfer to a large platter. Garnish with reserved seeds and cilantro and serve.
Nutrition Facts : Calories 663.3, Fat 24.5, SaturatedFat 4.3, Cholesterol 95.8, Sodium 4025.7, Carbohydrate 93.2, Fiber 5.8, Sugar 9.1, Protein 19
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