SPICY THAI STEAK AND VEGETABLE STIR FRY
Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!
Provided by Audrey Ansell
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
- Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
- Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.9 g, Cholesterol 51.9 mg, Fat 17.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 4.5 g, Sodium 873.2 mg, Sugar 4.6 g
SPICY THAI NOODLES WITH GINGER PEANUT DRESSING
Provided by Dzintra Dzenis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
- In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
- For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
- Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
- In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
- Thread the chicken pieces and orange segments alternately on the skewers.
- To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!
SPICY THAI PORK WITH VEGETABLES & SESAME NOODLES
Pork tenderloin gets a dose of Asian spice in this quick recipe with loads of great crunch. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
- Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
- Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
- Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.
Nutrition Facts : ServingSize 1 Serving
SPICY THAI CHICKEN AND VEGGIE NOODLES
This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cook noodles: Cook the Asian style noodles according to package directions.
- Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
- Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
- Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
- Garnish and serve: Garnish with chopped green onions and peanuts.
Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
SPICY THAI NOODLES
Steps:
- Chop garnishes and set aside.
- Boil pasta, drain.
- While pasta is boiling, heat oils in a large skillet with red pepper flakes.
- Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
- Toss pasta in the skillet with the sauce.
- Can be served hot, room temperature or cold. Top with garnishes and enjoy!
Nutrition Facts : Calories 366 kcal, ServingSize 1 serving
THAI STIR-FRIED NOODLES WITH VEGETABLES
Steps:
- Gather the ingredients.
- Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
- Drain and rinse with cold water to prevent sticking. Set aside.
- Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
- Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
- Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
- Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
- During the last 1 minute of cooking time, fold in the bean sprouts.
- Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.
Nutrition Facts : Calories 270 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 1415 mg, Sugar 9 g, Fat 12 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
SPICY VEGETABLE NOODLES RECIPES
Spicy vegetable noodles is a one pot meal that is spicy and delicious with the goodness of fresh spring vegetables like snow peas, sweet corn, carrots, baby corn, broccoli and other ingredients like scrambled eggs, button mushrooms, and spring onions. Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe. If you like one dish recipes, then you must try some of our favorites like Vegetarian Hakka Noodles (Chinese Chow mein Recipe) Singapore Rice Noodles Recipe with Peanuts and Sriracha American Chop Suey Recipe
Provided by Rekha Vengalil
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 15
Steps:
- To begin making the Spicy Vegetable Noodles Recipes, in a saucepan, boil the noodles as per the instructions on the packet, drain and set aside. Toss the noodles in oil after they are drained, to prevent from sticking with each other.
- Heat oil in a wok. Add the onion, chilli and garlic and saute till the onions are soft.
- Add the veggies and stir fry till the veggies have cooked through but still crunchy.
- Add in the soy, chili sauce and rice wine.
- Increase the heat and add the noodles and egg.
- Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.
- Turn off the heat. Garnish with spring onions and serve.
- Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe.
SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL
Provided by Janet Fletcher
Categories Ginger Herb Nut Pasta Soy Sauté Vegetarian Dinner Basil Peanut Summer Noodle Bon Appétit Pescatarian Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
- Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
EASY PAD THAI
Steps:
- Gather the ingredients.
- Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
- Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
- Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
- Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
- When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
- Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
- Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
- Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
- Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Cholesterol 150 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 2034 mg, Sugar 21 g, Fat 26 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
SPICY THAI NOODLES WITH VEGETABLES
This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.
Provided by PalatablePastime
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles in boiling water until tender; drain.
- Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
- Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
- Add lemongrass and Thai chiles and cook until fragrant.
- Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
- Add bean sprouts and cook 1-2 minutes more.
- Add drained noodles to the pan and pour sauce over noodles.
- Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
- Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
- Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
SPICY NOODLES
These spicy Sriracha noodles are a simple yet absolutely flavor-packed Thai noodles dish - for those who aren't afraid of a bit of heat! Taking less than 20 minutes to make, these 'dragon noodles' are a wonderful quick mid-week meal. Plus, this recipe is gluten-free, meat-free, vegan, and healthier than your favorite instant noodle packets!
Provided by Michaela Vais
Time 20m
Number Of Ingredients 18
Steps:
- You can watch the video in the post for visual instructions.Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.
- Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.
- To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.
- Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
- Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.
- Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
Nutrition Facts : Calories 304 kcal, Carbohydrate 60 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
THAI DRUNKEN NOODLES
I had an impression that Thai's drunken noodles are an alcoholic dish until recently. Instead, the noodles are not cooked with alcohol, but a spicy dish with plenty of chilies and basil. No one knows how the name was coined, but it is one of the most popular Thai street foods worldwide.
Provided by KP Kwan
Categories Noodles
Time 30m
Number Of Ingredients 16
Steps:
- Soak the dried noodles in hot water for ten minutes or until they are soft and translucent. Drain and set it aside.
- Cut the chicken thigh meat into one-inch length pieces. Marinate with B for fifteen minutes.
- Place the bird's eye chilies and garlic into a mortar and grind them into a paste.
- Peel off the fibrous surface of the Chinese broccoli stem. Cut them into one to two inches sections.
- Slice each baby corns on the bias into three sections.
- Cut a large red chili into thin rings and remove the seeds.
- Clean the basil and use the leaves only.
- Heat some oil over low heat in the wok. Saute the garlic and chili until aromatic, which will take less than a minute.
- Add the chicken thigh meat and stir-fry over low to medium heat until it starts to turn color.
- Add the Chinese broccoli and baby corns to the wok. Continue stir-frying until the stem of the vegetable become soft.
- Add the noodles to the wok.
- Add all the seasoning D to the wok.
- Stir-fry over high heat until you can smell the wok aroma.
- Turn off the heat, and add the basil leaves and sliced red chilies. When all the leaves are wilted, transfer the noodles to the serving plate to serve immediately.
Nutrition Facts : Calories 825 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fat 41 grams fat, Fiber 6 grams fiber, Protein 57 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 4080 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SPICY THAI NOODLES
Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful--if using a store-bought sauce, check the ingredients list for added sugars!
Provided by EatingWell Test Kitchen
Categories Gluten-Free Pasta Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.
- Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.
- For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.
- Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 47.6 g, Cholesterol 62 mg, Fat 11.6 g, Fiber 7.3 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 610.5 mg, Sugar 9.2 g
SPICY NOODLES WITH GINGER AND FRESH VEGETABLES
Steps:
- Cut carrots, zucchini and green onions into matchstick-size strips.
- Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
- Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
- Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.
SPICY THAI PORK WITH VEGETABLES AND SESAME NOODLES
Pork tenderloin is roasted with peanut sauce, sugar snap peas, and bell pepper and served with sesame-seasoned ramen noodles.
Provided by Allrecipes Member
Time 31m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
- Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
- Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 12 to 14 minutes or until pork reaches 145 degrees F. on thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
- Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 47.6 g, Cholesterol 49.1 mg, Fat 28.9 g, Fiber 6.3 g, Protein 31.7 g, SaturatedFat 8.6 g, Sodium 1260.6 mg, Sugar 3.8 g
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