SPICY ASIAN NOODLES WITH MUSHROOMS AND PEAS
Green onions, sesame oil, sesame seeds, Sriracha sauce and fettuccine pasta. Yes, those are some of the delicious ingredients to make these Spicy Asian Noodles with Mushrooms and Peas. Meatless recipe.
Provided by Julia
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large frying pan on medium-high heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, Sriracha - mix everything well to combine.
- In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
- In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
- Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.
Nutrition Facts : Calories 403 kcal, Carbohydrate 68 g, Protein 13 g, Fat 9 g, SaturatedFat 1 g, Sodium 870 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
SOBA NOODLES WITH SNOW PEAS AND MUSHROOMS
Soba noodles are made of whole grain buckwheat flour, so they're healthy, but still very tasty and family-friendly. If you can't find them in your store, you can use lo mein noodles, udon noodles, or even whole wheat spaghetti. This recipe is loosely adapted from a recipe by Nava Atlas in her book, The Vegetarian Family Cookbook.
Provided by Jessica Braider
Time 20m
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth to a low boil.
- Add the noodles to the boiling broth and cook them according to package directions, stirring occasionally, until they are al dente.
- Meanwhile, in a large skillet, heat the canola or vegetable oil over medium-high heat.
- Add the ginger and garlic and cook them for about 30 seconds until they are fragrant, and add the snow peas, mushrooms, and ¼ cup water. Cook, stirring frequently, until the snow peas are tender-crisp, about 4 minutes.
- When the noodles are ready, leave them in the broth, add the vegetable mixture to the saucepan, and stir in the soy sauce, sesame oil, and scallions.
- Serve the noodles with the vegetables in individual bowls, adding a little of the broth to each bowl, or refrigerate for up to 2 days.
SOBA NOODLES WITH CHICKEN AND SNAP PEAS
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
- Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
- Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
- While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
- Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams
SNOW PEAS AND SOBA NOODLES
Make and share this Snow Peas and Soba Noodles recipe from Food.com.
Provided by Mulligan
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
- Variation: Substitute thinly sliced cooked chicken breast for the tofu.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
STIR-FRIED SNOW PEAS WITH SOBA
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 18
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 4 grams, TransFat 0 grams
NOODLE BOWL WITH SOBA, ENOKI MUSHROOMS, SUGAR SNAP PEAS AND TOFU
Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
- Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
- Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
- Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 36 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 61 milligrams, Sugar 5 grams
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