Burmese Noodles Food

CHINESE COLD SESAME NOODLES

Chinese Cold Sesame Noodles image

Dig into these delicious Chinese sesame noodles, reminiscent of Thai peanut sauce dishes. You can find most of the ingredients in your pantry.

Provided by Jolinda Hackett

Categories Entree Lunch Dinner Appetizer Side Dish Pasta

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound rice stick noodles
3 tablespoons sesame oil (divided)
1 tablespoon peanut butter
1 teaspoon water
2 teaspoons soy sauce (or tamari for gluten free)
1 tablespoon tahini
1 tablespoon cooking sherry or rice vinegar
1 tablespoon maple syrup
1 clove garlic (minced)
1/2 teaspoon fresh ginger (minced or grated)
3 green onions (sliced)

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

BURMESE NOODLES

Burmese Noodles image

The noodles soak up the sauce and all it's rich flavors! A friend of Deborah Madison, author of Vegetarian Cooking for Everyone, with a passion for Asian food, came up with this vegetarian version of one of his favorites dishes

Provided by Sharon123

Categories Curries

Time 45m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1/2 onion, chopped
2 large garlic cloves
2 (1/4 inch) rounds fresh ginger
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
2 red bird chiles, chopped (or 1/2 tsp. red pepper flakes)
5 dried shiitake mushrooms (or Chinese black mushrooms)
8 ounces fresh Chinese egg noodles (or fettucine)
1/3 cup chopped roasted peanuts
2 tablespoons peanut oil
1 large tomatoes, seeded, cut into 1/2-inch pieces
0.5 (14 ounce) can coconut milk, cream reserved
1 cup snow peas, trimmed
2 scallions, cut in 1/2-inch pieces
2 tablespoons soy sauce
cilantro (to garnish)
basil (to garnish)
mint (to garnish)

Steps:

Using a motar and pestle or a food processor, work all the curry paste ingredients into a tough paste and set aside.
Soak the mushrooms in warm water in a small bowl for 15 minutes or longer; drain, reserving the liquid. Discard the stems and slice the caps into strips. Pull the noodles apart with your fingers. Prepare the peanuts.
Heat the oil in a wok over high heat, add the curry paste, and move it around the pan for 30 seconds. Lower the heat to medium and cook for 12-15 minutes, stirring frequently and adding small amounts of water from time to time to keep it from sticking. When it begins to release some of the oil, add the tomato, raise the heat, and add the mushroom liquid and coconut milk. Simmer for a minute, then add the mushrooms, snow peas, scallions, and soy; turn off the heat.
Cook the noodles in plenty of boiling water until tender, about 4 minutes for fresh noodles. Scoop them out, shake off the excess water, and add them to the wok. Lift several times to coat thoroughly with the sauce. Pile the noodles onto platter and garnish with the reserved coconut cream, the peanuts, and the herbs.

Nutrition Facts : Calories 1078, Fat 56.3, SaturatedFat 22.6, Cholesterol 95.8, Sodium 1981.7, Carbohydrate 119.1, Fiber 14, Sugar 18.4, Protein 33.8

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