Spicy Asian Noodles Food

SPICY ASIAN NOODLES

Steps:

• Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the soy sauce and molasses; simmer for 1 minute. Stir in the next eight ingredients. Remove from the heat., Drain linguine and place in a bowl. Add vegetable mixture and toss to coat. Sprinkle with sesame seeds. Serve warm or chilled with a slotted spoon.

SPICY ASIAN NOODLES

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 2 limes, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 chopped red chile pepper, 1 teaspoon minced ginger, and salt and pepper in a large bowl. Add 1 sliced Kirby cucumber and 5 sliced grape tomatoes. Cook 4 ounces rice noodles as the label directs; drain and rinse under cold water. Toss with the vegetables, along with some chopped basil, mint and cashews.

SPICY ASIAN RAMEN NOODLES

Steps:

• Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
• Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
• Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

SPICY CHICKEN NOODLES

Steps:

• Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
• Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
• Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
• Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

SPICY ASIAN BEEF AND NOODLES

Steps:

• Cook vermicelli according to package directions; drain.
• Keep warm.
• Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
• Heat water in large nonstick skillet over medium-high heat until hot.
• Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
• Remove from skillet.
• Heat same skillet over medium-high heat until hot.
• Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
• (Do not overcook.) Remove from skillet.
• Repeat with remaining beef.
• Combine stir-fry sauce and red pepper in same skillet.
• Return all beef and vegetables to skillet; heat through.
• Toss with vermicelli.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

SPICY ASIAN NOODLES WITH CHICKEN

Steps:

• Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
• Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

SPICY SINGAPORE NOODLES

Steps:

• Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
• Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.