ASIAN NOODLES WITH SUMMER VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
- Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
- Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.
Nutrition Facts : Calories 504 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 604 milligrams, Carbohydrate 83 grams, Fiber 12 grams, Protein 17 grams
5-MINUTE ASIAN SUGAR SNAP PEAS
This super-easy Asian Sugar Snap Peas recipe is ready in 5 minutes - a perfect side dish for busy nights! Also try it chilled or reheated for meal prep! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten-Free Option •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Side Dishes
Time 5m
Number Of Ingredients 6
Steps:
- Toss hot, cooked sugar snap peas with soy sauce and sesame oil. (If using steam-in-bag peas, be sure to drain off any water that may be in the cooking bag, so it doesn't dilute your sauce mixture).
- Add Pepper Relish (or jelly / chili garlic paste substitution) to taste. We find that 2 teaspoons is a good starting amount but we often add more - you may want more or less depending on how spicy your batch of Pepper Relish turned out, and on how spicy you like your food.
- Once you're done adding Pepper Relish (tasting and possibly adding a bit more), and adjusting the other flavors, add a pinch of salt, only if needed.
- Garnish with black sesame seeds, if desired. They don't add much flavor, but they look really pretty.
- When serving, be sure to scoop all the way to the bottom of the serving bowl to get some of the flavorful sauce along with each serving of peas.
Nutrition Facts : Calories 67 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 105 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CREAMY SKILLET NOODLES WITH PEAS
I've made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times. -Anita Groff, Perkiomenville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.
Nutrition Facts : Calories 329 calories, Fat 31g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 757mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.
Provided by Katherine Sacks
Categories Back to School Dinner Noodle Chicken Sugar Snap Pea Cucumber Peanut Kid-Friendly Lime Juice Cilantro Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
- Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
- Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
- Do Ahead
- Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.
ASIAN SPAGHETTI
We love this recipe with its bright, crisp-tender snow peas and carrots, but you could easily substitute any veggies you have on hand. -Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Dinner Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.
Nutrition Facts : Calories 274 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
ASIAN NOODLE BOWLS WITH STEAK AND SNOW PEAS
Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
- Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
- Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.
Nutrition Facts : Calories 660 g, Fat 28 g, Protein 49 g
NOODLE SALAD WITH CHICKEN AND SNAP PEAS
Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.
Provided by Selma Brown Morrow
Categories Dinner Picnic Salad Chicken Kid-Friendly High Fiber Lunch Noodle Sugar Snap Pea Green Onion/Scallion Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
- Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.
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