CHEWY RICE NOODLES IN HOISIN SESAME SAUCE
Thick and chewy rice noodles coated in a slightly sweet, savoury, and really satisfying hoisin sesame sauce. Mix it all up and slurp away! You'll only need 1 pot, 1 bowl, 8 Ingredients, and 15 minutes (or less) to make this dish.This has easily become a staple weekday meal for this busy days since it's so easy to put together. These noodles can also be made gluten-free by using gluten-free hoisin sauce.
Provided by Jeeca
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.
- Note: it's important that you have the sauce ready before cooking the noodles since you'll want to immediately add in the freshly cooked noodles to the sauce right after cooking.
- Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.
- In the same pot, cook the noodles until chewy.
- The noodles will turn into a solid white colour when ready. Best to try it too to see if it's cooked enough to your liking! I prefer mine really chewy.
- Remove from the pot and then drain out the water.
- Immediately transfer the noodles to the sauce.
- Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you'd like, to taste.
- Top with the chopped scallion and the blanched veggies (if using).
- Enjoy and slurp away!
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 70 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 381 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 4 g
RICE NOODLE PANCAKES WITH CHILI SAUCE RECIPE BY TASTY
Here's what you need: water, vinegar, sugar, salt, garlic, serrano peppers, cornstarch, water, rice noodle, water, shredded carrots, scallion, grated ginger, sesame oil, eggs
Provided by Tasty
Categories Snacks
Yield 5 pancakes
Number Of Ingredients 15
Steps:
- In a blender or food processor, blend all of the sweet chili sauce ingredients together.
- Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
- Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
- Drain, discard water and add the noodles to mixing bowl.
- Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
- Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
- Grab a handful of noodles and place into your heated pan.
- Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
- Serve with the sweet chili sauce.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 90 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, Sugar 15 grams
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
VEGGIE CHINESE PANCAKES APPETIZER
Skip the duck and serve these vegetarian pancakes with hoisin sauce, mushrooms and greens from Good Food.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes - steam them or heat them in the microwave.
- Serve the mushrooms, scallions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
- To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, scallions, cucumber and lettuce. Fold the pancake and enjoy.
Nutrition Facts : Calories 212.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 1, Sodium 1537.7, Carbohydrate 35.6, Fiber 4.3, Sugar 19.7, Protein 8.8
RICE CAKES WITH PEANUT SAUCE AND HOISIN
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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