ORANGE CHILI NOODLES
This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!
Provided by spatchcock
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot over high heat, bring about 8 cups of water to a boil.
- Add the noodles and cook until al dente, 7 to 10 minutes.
- Drain well and place in large bowl.
- Set aside.
- In a bowl, whisk together the remaining ingredients.
- Pour the dressing over the noodles and toss well.
- Let sit at least 10 minutes before serving.
- (Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.
ORANGE CHILE NOODLES
Steps:
- In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
- In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, if using.
CHINESE CHILLED NOODLES
Provided by Alex Guarnaschelli
Categories appetizer
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
- When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
- Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
- Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
- These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
- Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
- Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.
COLD CHILI ORANGE NOODLES
A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.
Provided by Chef Kate
Categories Chinese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Sauce:.
- Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- Place sauce in a jar and keep, covered, in the fridge.
- For the Noodles:.
- Cook noodles according to package directions until al dente.
- Remove from boiling water and shock in ice water and drain again.
- Toss noodles with sesame oil.
- Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
- When ready to Serve:.
- Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- Add bean sprouts and carrots and toss again.
- Add additional sauce if necessary but don't overdo.
- Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.
Nutrition Facts : Calories 610.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 71.8, Sodium 7702, Carbohydrate 102.4, Fiber 4.6, Sugar 37.4, Protein 22.6
COLD SESAME NOODLES
Categories Blender Ginger Pasta Vegetarian Quick & Easy Peanut Sesame Soy Sauce Gourmet
Yield Serves 4 as a main dish and 8 as a first course
Number Of Ingredients 12
Steps:
- In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.
COLD NOODLES WITH CHILE OIL AND CITRUSY CABBAGE
While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be hard to go wrong with any pairing. A salad of fresh herbs (cilantro, dill, mint, parsley) topped by a creamy tahini dressing is a good place to start. From there, feel free to include a mess of citrusy cabbage and whatever blanched, roasted or raw vegetables you may have on hand for texture. While these suggestions are optional (it doesn't have to be vegetarian: shredded rotisserie chicken or last night's pork chop would also be welcome), seek out saucy, herby, crunchy, tangy and spicy ingredients to liven up an already lively bowl of noodles.
Provided by Alison Roman
Categories dinner, weekday, noodles, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 28
Steps:
- Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
- Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
- If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
- If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
- If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
- When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.
COLD SESAME EGG NOODLES
Provided by Corinne Trang
Categories Vegetable Vegetarian Dinner Chill Noodle Green Onion/Scallion Pescatarian Dairy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
- In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.
More about "cold chili orange noodles food"
COLD NOODLES WITH HOT CHILI ORANGE OIL RECIPE - CDKITCHEN
From cdkitchen.com
Servings 6Total Time 2 hrs
COLD SESAME NOODLES - CHINA SICHUAN FOOD
From chinasichuanfood.com
THESE 11 COLD NOODLE RECIPES WILL KEEP YOU COOL AND ...
From wideopeneats.com
COLD SPICY NOODLES – A SINGLES’ SERVING
From asinglesserving.com
SPICY ORANGE NOODLES - CONNOISSEURUS VEG
From connoisseurusveg.com
COLD ORANGE CHILI OIL NOODLE SALAD WITH STEAK - AMERICAN ...
From fooddiez.com
ORANGE CHILI NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY COLD SKIN NOODLES (LIANGPI) - THE WOKS OF LIFE
From thewoksoflife.com
CHILLI GARLIC NOODLES - MY FOOD STORY
From myfoodstory.com
COOL NOODLES, HOT CHILI: SPICY ’N‘ SWEET COLD NOODLES
From thespruceeats.com
COLD NOODLE DELIVERY IN ORANGE - ORDER COLD NOODLE NEAR ME ...
From ubereats.com
SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL - DRIVE ME HUNGRY
From drivemehungry.com
COLD SPICY KIMCHI NOODLES - LOVE AND OLIVE OIL
From loveandoliveoil.com
BEST COLD NOODLES DISHES TO TRY THIS SUMMER - THRILLIST
From thrillist.com
COLD ORANGE CHILI OIL NOODLE SALAD WITH STEAK - SIPPITYSUP
From sippitysup.com
COLD CHILI ORANGE NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
26 COLD NOODLE RECIPES FOR REFRESHING DINNERS | ALLRECIPES
From allrecipes.com
NOODLE AND ORANGE RECIPES (46) - SUPERCOOK
From supercook.com
COLD CHILI NOODLES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
CHILI-ORANGE COLD NOODLES FROM CHINA MOON COOKBOOK BY ...
From app.ckbk.com
CHILI-ORANGE ASIAN NOODLES WITH CRISP VEGETABLES
From vegkitchen.com
COLD SOBA NOODLES IN HOT CHILI OIL SAUCE - STREETSMART KITCHEN
From streetsmartkitchen.com
COLD ORANGE CHILI OIL NOODLE SALAD RECIPE - SD ENTERTAINER
From sdentertainer.com
SPICY COLD CHINESE NOODLES - THE INSUFFICIENT KITCHEN
From theinsufficientkitchen.com
COLD SESAME NOODLES, AN OLD CHINESE ... - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE COLD NOODLES | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
COLD CHILI ORANGE NOODLES RECIPE - FOOD.COM
From pinterest.co.uk
COLD CHILI ORANGE NOODLES RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
COLD NOODLES WITH HOT CHILI ORANGE OIL RECIPE - COOKEATSHARE
From cookeatshare.com
ORIENTAL COLD NOODLES RECIPE – 6 POINTS | LAALOOSH
From laaloosh.com
21 COLD NOODLE RECIPES FOR WHEN IT'S TOO HOT FOR RAMEN ...
From bonappetit.com
16 COLD NOODLE RECIPES TO EAT ON WARM DAYS - BRIT + CO
From brit.co
5 MINUTE CHILI OIL NOODLES-A FILLING AFTERNOON SNACK-YUMMY ...
From yummykitchentv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love