THAI-INSPIRED CHICKEN & RICE NOODLE SOUP
Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
- Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Nutrition Facts : Calories 530, Fat 31 g, Carbohydrate 40 g, Protein 28 g, SaturatedFat 20 g, Sugar 7 g, Fiber 2 g, Sodium 942 mg, Cholesterol 53 mg
WEST AFRICAN PEANUT SOUP
This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!
Provided by Yumna Jawad
Categories Entree
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CURRIED CHICKEN SOUP
Chicken noodle soup gets an upgrade in this curry-spiced version of the classic comfort food dish. Get the recipe for Curried Chicken Soup.
Provided by Melissa Gray
Time 35m
Number Of Ingredients 12
Steps:
- Heat oil in a heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry and cook, stirring, until fragrant, about 30 seconds. Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Continue simmering, stirring often, for 10 minutes.
- Stir in pasta. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes. Stir in chicken, spinach, lemon juice, salt, and pepper; cook until spinach is wilted, about 1 minute. Serve with naan, if desired.
Nutrition Facts : Calories 488 kcal, Carbohydrate 56 g, Cholesterol 96 mg, Protein 46 g, Sodium 973 mg, Sugar 6 g, Fat 10 g, UnsaturatedFat 0 g
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE
Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.
Provided by Colu Henry
Categories dinner, lunch, weekday, vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
- While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
- Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams
THAI-STYLE PEANUT SAUCE WITH HONEY
Most peanut sauce is does not have enough peanut for me, thus this creation. It isn't often friends will eat a sauce with a spoon, but there is never any of this left over.
Provided by Jeramyn Feucht
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
Nutrition Facts : Calories 143 calories, Carbohydrate 11.8 g, Fat 10.2 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 385.9 mg, Sugar 9.8 g
JASMINE RICE WITH PEANUTS AND SCALLIONS
Time 30m
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.
SESAME PEANUT NOODLES RECIPE BY TASTY
Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams
CHICKEN AND RICE WITH SCALLION-GINGER SAUCE
Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)
Provided by Sue Li
Categories dinner, weeknight, grains and rice, one pot, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
- Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
- Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.
SPRING ONION SOUP
Spring onion soup or Scallion soup recipe - creamy, thick, smooth and flavorful soup recipe made from spring onions (aka scallions, green onions) and potato.
Provided by Kanan
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a pan on medium heat.
- Once hot add sliced garlic. Saute for a minute or till it gets light brown in color.
- Then add chopped scallions or spring onions. Saute for a minute.
- Add potatoes and salt.
- Pour in the vegetable stock or water. Crank the heat to high and bring it to a boil.
- As it starts boiling, lower the heat to medium-low and let it simmer.
- Simmer it till potatoes are cooked and soft
- Let it cool down a little bit and make smooth puree in grinder or blender. Or use immersion hand blender.
- The soup is thick yet right consistency. If yours is too thick then you can thin it out as per your liking by adding more stock or water.
- Bring it to a boil, so soup will be nice and hot. Mix in freshly crushed black pepper.
- Turn off the stove
- Lastly mix in lemon juice and serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 28.7 g, Protein 4.1 g, Fat 17.4 g, SaturatedFat 5.1 g, Sodium 1685 mg, Fiber 4.6 g, Sugar 6.5 g, ServingSize 1 serving
PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
- Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
- Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
MUSHROOM AND SCALLION RICE NOODLES
Delicious and easy vegan mushroom and scallion rice noodles tossed in homemade sweet and spicy Asian sauce. Ready in 20 minutes with simple ingredients.
Provided by Sheenam
Time 20m
Number Of Ingredients 10
Steps:
- To a wok/ pan, add oil and let heat for a few seconds on high flame. Add mushrooms and cook until browned and caramelised.
- While the mushrooms are cooking, cook the rice noodles as per package instructions (or soak in hot water)
- In a large bowl, mix all ingredients listed under "sauce".
- To the cooked mushrooms, add cooked/ soaked rice noodles, spring onions and sauce.
- Cook for a few minutes until the sauce has nicely evaporated and the noodles are well coated in the sauce and look glossy.
- Serve hot and enjoy!
Nutrition Facts : Calories 293, Sugar 6 g, Sodium 255.9 mg, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 37.7 g, Fiber 1.9 g, Protein 2.9 g, Cholesterol 0 mg
CRISPY CHICKEN AND RICE WITH CHARRED SCALLION SAUCE
This delicious one-pot chicken dinner with charred scallion sauce is a study in delicious flavors and smart steps.
Provided by Ali Ramee
Time 1h
Number Of Ingredients 10
Steps:
- Pat chicken dry and season with salt. Heat oil in a large, heavy-bottomed pot with a lid over medium-high. Add chicken, skin side down, and cook, undisturbed, until skin is golden brown and crispy, about 10 minutes. Transfer chicken, skin side up, to a plate. (Chicken will not be cooked through.) Drain all but 1 teaspoon drippings from pot, reserving drained drippings in a small bowl.
- Add scallions to pot; increase heat to high and cook until charred, 2 to 4 minutes. Transfer to a cutting board.
- Heat 1 tablespoon reserved drippings over medium-high. Add rice and cook, stirring occasionally, until toasted, 1 to 2 minutes. Add 2¼ cups water and bring to a boil. Reduce heat to medium-low and place bok choy on top of rice. Nestle chicken, skin side up, in rice. Cover and cook until rice has absorbed most of the water and chicken is cooked through, about 25 minutes. Turn off heat. Let stand, covered, for 5 minutes.
- Meanwhile, finely chop charred scallions; stir with soy sauce, vinegar, fish sauce, and jalapeño in a small bowl.
- Remove chicken and bok choy from pot. Fluff rice with a fork. Serve with scallion sauce, chicken, and bok choy.
Nutrition Facts : Carbohydrate 59 g, Cholesterol 96 mg, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, Sodium 1478 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g
RICE NOODLES WITH SCALLIONS AND HERBS
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
- Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
AFRICAN PEANUT SOUP
Healthy African peanut soup with rice, based on a traditional West African recipe that's packed with protein, vitamins and, best of all, flavour.
Provided by Hurry The Food Up
Categories Appetizers Main Course Soups
Time 25m
Number Of Ingredients 12
Steps:
- Prepare the brown rice according to package instructions.
- Bring the vegetable broth to the boil.
- Cut the onion, carrot and courgette and add them to the broth.
- Add the garlic and ginger to the broth as well.
- Add the peanuts.
- Add the tomato paste and peanut butter to the mixture.
- Add the soy sauce last but check it's not already too salty.
- If you like it spicy add the hot sauce.
- Let it simmer nicely until the rice is ready.
- Serve in a bowl, eat. Yum!
Nutrition Facts : Calories 436 kcal, Carbohydrate 65 g, Protein 14 g, Fat 15 g, SaturatedFat 3 g, Sodium 1833 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
VEGETARIAN PEANUT SOUP
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
Provided by Cookie and Kate
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg
SCALLION RICE
Make and share this Scallion Rice recipe from Food.com.
Provided by Chele B
Categories Brown Rice
Time 45m
Yield 3 1/2 c, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
- Add the rice to the pan and cook it for a minute, then add the chicken stock.
- Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
- Fluff the cooked rice with a fork and stir in scallions.
- Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.
PEANUT SOUP WITH RICE AND SCALLIONS
Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.
Provided by Lavender Lynn
Categories Peanut Butter
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
- 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
- 3. Add the peanut butter and cook, stirring, until it has dissolved
- 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
- 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.
PEANUT SOUP WITH RICE AND SCALLIONS
Provided by Deborah Madison
Categories Soup/Stew Onion Rice Tomato Peanut Tofu Bell Pepper Sweet Potato/Yam Spring
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
- 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
- 3. Add the peanut butter and cook, stirring, until it has dissolved
- 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
- 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.
SCALLION SOUP
The Scallion Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse the scallions and cut into thick pieces. Peel and finely chop the onion and garlic. Heat the oil and butter in a saucepan. Saute the scallions, onion, garlic and cumin over low heat.
- Pour in the vegetable broth and wine. Bring to a boil. Simmer over low heat for about 5 minutes. Toast the bread and place in preheated soup bowls. Sprinkle with the cheese. Pour in the hot soup. Season with salt and pepper. Cut the chives into rolls. Serve the soup sprinkled with chives.
Nutrition Facts : Calories 384.4 kcal, Fat 16.35 g, SaturatedFat 7.09 g, Protein 16.31 g, Carbohydrate 38.18 g, Sugar 0 g, Cholesterol 35.13 mg
SEARED SALMON WITH SCALLION BUTTER
This seared salmon served with melted butter and scallions BEST way to eat salmon in the world, and only THREE INGREDIENTS! It takes ten minutes and it's so easy, but seems fancy.
Provided by Elizabeth Lindemann
Categories Fish
Time 10m
Number Of Ingredients 6
Steps:
- Season the salmon with plenty of salt and pepper.
- Heat up the olive oil (2 tablespoons) in a non-stick skillet and place the salmon skin side up in the skillet. Allow it to sit for about 5 minutes, or until the sides of the salmon are starting to cook.
- Flip the salmon and cook for a couple more minutes on the other side. You'lll know it's cooked when it flakes easily apart with a fork. Try not to overcook the fish, otherwise it will be a bit dry.
- Meanwhile, melt the 4 tablespoons salted butter (in the microwave or on the stovetop) and add the chopped scallions to it.
- Serve seared salmon drizzled with scallion butter.
Nutrition Facts : Calories 325 kcal, Carbohydrate 1 g, Protein 23 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 92 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SIMPLE VEGETABLE RICE SOUP
perfect for a light meal or a side dish this simple soup is made with classic vegetables and rice
Provided by Lauren Schmidt
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
- Add chicken broth and water, bring to a boil.
- At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.
Nutrition Facts : Calories 131 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, Sodium 80 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SCALLION RICE
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
- Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
- Fluff with a fork; fold in cilantro.
Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g
BEEF AND NOODLES IN THAI PEANUT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
- Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
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- In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
- Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
- Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
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