Noodles Chicken Divan Food

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MY FAMOUS DRUNKEN NOODLES



My Famous Drunken Noodles image

Provided by Jet Tila

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Steps:

  • Make sauce: Combine all of the ingredients in a small bowl. Set aside.
  • Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
  • Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
  • Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
  • Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DAN DAN NOODLES



Dan Dan Noodles image

Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon neutral oil
1 pound ground pork
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cloves garlic, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine)
2 tablespoons soy sauce
8 ounces baby bok choy, rinsed, ends trimmed, and halved
1 pound fresh ramen-style egg noodles
Peanut Sauce, recipe follows
Chile Oil, recipe follows
Chopped roasted, unsalted peanuts, for serving
1/4 cup (56 grams) chile oil, store-bought or recipe below
1/4 cup (70 grams) creamy, unsweetened peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
Freshly ground black pepper
1 cup (226 grams) neutral oil
2 tablespoons Sichuan peppercorns, crushed
1/4 cup (32 grams) coarse red chile pepper powder
2 teaspoons kosher salt

Steps:

  • Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
  • To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
  • In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
  • Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

CABBAGE AND NOODLES



Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

Steps:

  • Bring a large pot of salted water to a boil.
  • Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
  • In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

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