SPICY CHILI GARLIC NOODLES
These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!
Provided by Claire Cary
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
- Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
- Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
- When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
- Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 299 kcal, Carbohydrate 53 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 4 g
AIR FRYER CHILI-GARLIC TOFU WITH GREEN BEANS
Air fryers aren't just for French fries, and this recipe showcases their versatility with a stir-fry-like dish that uses just a fraction of the typical amount of oil. Cleanup is a breeze since any splatters are kept in the fryer, and everything is cooked in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, perfect for soaking up the warming chili sauce. Serve over steamed rice or noodles for a complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu; allow to rest for 15 minutes.
- Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper.
- Preheat the air fryer to 400 degrees F.
- Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate.
- Preheat the air fryer to 400 degrees F again.
- Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.
- While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
- Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.
HOT AND STICKY NOODLE BOWLS WITH CHICKEN, CHILES AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the chicken in the freezer for about 10 minutes to firm it up. When firm, thinly slice the chicken on an angle and reserve.
- Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
- Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Cool and store for a make-ahead meal.
- To serve, bring the chicken mixture to room temp for a few minutes and heat a pot of water to boil for the noodles. Salt the water and cook the pasta to al dente.
- Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken. Top with sesame seeds and scallions.
RAMEN WITH CHARRED SCALLIONS, GREEN BEANS AND CHILE OIL
Scallions can be so much more than a garnish. Raw scallions bring an assertive pungency, but when cooked, they take on a sweet tenderness that is very pleasing to the palate. In this vegan recipe, treat scallions as you would a bunch of greens. Take cues from the Chinese cooking technique used for stir-fries, and add the scallions to very hot oil to let them "bao" (to crack, explode or burst), drawing out their natural aroma. Those packets of ramen noodles stashed in your pantry are perfect for this quick yet intensely satisfying weeknight noodle dish. The chile oil makes just enough for this dish, so if you want extra for future meals, make double.
Provided by Hetty McKinnon
Categories weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
- Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
- Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
- Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
- Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.
TOFU AND GREEN BEANS WITH CHILE CRISP
I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It's magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.
Provided by Sam Sifton
Categories dinner, easy, weeknight, one pot, roasts, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
- Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
- Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
- Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.
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