SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Provided by Maggie Ruggiero
Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
- Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
- Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
SPICY STIR-FRIED CABBAGE
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
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.
More about "fresh chinese noodles with spicy cabbage food"
SPICY CABBAGE RAMEN NOODLES - FIG AND OLIVE PLATTER
From figandoliveplatter.com
Servings 3Total Time 25 minsEstimated Reading Time 2 mins
SPICY SICHUAN CABBAGE - RASA MALAYSIA
From rasamalaysia.com
4.3/5 (11)Total Time 15 minsCategory Chinese RecipesCalories 213 per serving
CHINESE SPICY AND SOUR STIR-FRIED CABBAGE WITH BACON …
From seriouseats.com
SHANGHAI NOODLES (CU CHAO MIAN) - THE BEST STIR …
From lifemadesweeter.com
ASIAN CABBAGE NOODLE STIR FRY - MONKEY AND ME …
From monkeyandmekitchenadventures.com
Reviews 28Category DinnerCuisine AsianTotal Time 40 mins
SHANGHAI NOODLES - THE DARING GOURMET
From daringgourmet.com
STIR-FRIED LO MEIN WITH CHARRED CABBAGE, SHIITAKE, AND CHIVES …
From seriouseats.com
NAPA CABBAGE STIR FRY - SIX HUNGRY FEET - RECIPES
From sixhungryfeet.com
ANDREA NGUYEN'S SPICY CABBAGE AND PEANUT SLAW RECIPE FOR …
From people.com
10 BEST SPICY CHINESE NOODLES RECIPES | YUMMLY
From yummly.com
NORTHERN CHINESE SOUR CABBAGE STEW - THE WOKS OF LIFE
From thewoksoflife.com
FRIED NOODLES WITH SPICY CABBAGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SPICY CHINESE NOODLES - STREETSMART KITCHEN
From streetsmartkitchen.com
SPICY CABBAGE & EGG NOODLE STIR-FRY (CHINESE STYLE …
From youtube.com
CHINESE NAPA CABBAGE WITH GLASS NOODLES - OMNIVORE'S …
From omnivorescookbook.com
SPICY CABBAGE FRIED NOODLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STIR-FRIED UDON NOODLES WITH SPICY CABBAGE - SIMPLE CHINESE …
From simplechinesefood.com
15 MINUTE SPICY KOREAN NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
INSTANT NOODLES WITH SPICY CABBAGE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WHERE CHEF DAVID SCHWARTZ EATS CHINESE FOOD IN ... - TORONTO LIFE
From torontolife.com
CREAMY NOODLES WITH CABBAGE IN SPICY COCONUT SAUCE
From theculinaryheart.com
A COMPREHENSIVE GUIDE TO 13 TYPES OF CHINESE NOODLES - LINGO …
From blog.lingobus.com
ASIAN NOODLES WITH SPICY STIR-FRIED CORN AND CABBAGE
From vegkitchen.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