Sweet Hot Asian Noodle Bowl Food
20 MINUTE SWEET AND SPICY NOODLES
These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!
Provided by Tracy
Categories Main Course Noodles
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
- Meanwhile, prep your veggies / garnishes. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, and red pepper flakes.
- A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30-60 seconds. Be sure it doesn't burn! Add sauce and stir.
- When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated.
- Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!
Nutrition Facts : Carbohydrate 88 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 990 mg, Fiber 5 g, Sugar 16 g, Calories 584 kcal, ServingSize 1 serving
HOT AND SOUR POTATO NOODLES
One of the most famous Sichuan style hot and sour sweet potato noodles. This hot and sour sweet potato noodle is the most common and super yummy Chinese street food.
Provided by Elaine
Categories staple
Time 35m
Number Of Ingredients 15
Steps:
- Soak the sweet potato noodles with enough water until soft. Transfer out and set aside.
- In the serving bowls and mix all the seasonings. Heat up peanuts oil in pan to stir-fry the mashed garlic until aroma. Mix the garlic oil with Sichuan pepper, red oil, Chinese five spice powder, green onion, coriander, light soy sauce, black vinegar and salt in serving bowls.
- Cook soaked sweet potato noodles around 5-8 minutes until you can break the noodles (or follow the instruction on the package). Transfer the noodles out to the serving bowls and then add top with pickled vegetables, roasted peanuts and chopped spring onions and coriander. Serve hot!
Nutrition Facts : Calories 367 kcal, Carbohydrate 49 g, Protein 5 g, Fat 17 g, SaturatedFat 2 g, Sodium 421 mg, Fiber 3 g, ServingSize 1 serving
SWEET-HOT ASIAN NOODLE BOWL
Make and share this Sweet-Hot Asian Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the first 6 ingredients; set aside.
- Cook spaghetti according to package directions in a large pot; drain and return to pot.
- Pour vinegar mixture over hot cooked spaghetti.
- Add in baby corn and the next 5 ingredients; toss to combine.
- Sprinkle with sesame seeds, if desired.
- Serve hot or cold.
SWEET & HOT ASIAN NOODLES
I often serve this as a side dish to my Asian dinners. I sometimes vary it and add chicken or shrimp for a one dish meal. It's very tasty and my family loves it.
Provided by hedgiehog
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook the noodles in large pot of boiling water, following instructions on the packet.
- Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden.
- Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
- stir in the sauces, sesame oil, sugar and lime juice.
- Add the daikon and coriander, toss to mix sprinkle with sesame seeds and serve.
- Sometimes I add a little bit of sweet chili sauce when I want it sweeter or for another variation you can add chicken or shrimp for a full meal.
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- Over medium-high heat, add the sesame oil in a non-stick pan for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper if desired. When finished, set aside on a paper towel lined plate.
- In a large pot of boiling water, cook the noodles according to package directions. Most rice noodles only need to be cooked for 4 to 5 minutes. Drain and set aside.
- For the dressing: Using a small bowl or mason jar with lid, mix together the sweet red chili sauce, brown rice vinegar and soy sauce. Shake or whisk together and drizzle over the noodles (start with only HALF the dressing mixture) and toss together. Use more if needed.
- To plate: portion out the noodles and top with the sliced vegetables and tofu. Sprinkle on the chopped peanuts, green onions, fresh cilantro, sriracha (if using) and add a lime wedge or two. I like to add an extra drizzle of soy sauce and sesame oil over the top before serving. Enjoy!
SWEET AND SOUR ASIAN NOODLES (WITH HOMEMADE SAUCE ...
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4.4/5 (25)Total Time 30 minsCategory 30-minute MealsCalories 361 per serving
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4.4/5 (25)Total Time 30 minsCategory 30-minute MealsCalories 361 per serving
- To a medium bowl, add the rice wine vinegar, honey, soy sauce, 2 tablespoons sesame oil, lime juice, chili-garlic sauce, ginger (some people are sensitive to ginger so add to taste), and whisk to combine; set sauce aside.
- To a large skillet, add the remaining 2 tablespoons sesame oil, peppers, and cook over medium-high heat until peppers begin to soften, about 5 minutes. Stir intermittently.
- Add the sugar snap peas, baby corn, water chestnuts, green onions, and cook until crisp-tender, about 2 to 3 minutes. Stir intermittently.
SWEET-HOT ASIAN NOODLE BOWL RECIPE | MYRECIPES
Recipes; Sweet-Hot Asian Noodle Bowl; Sweet-Hot Asian Noodle Bowl. Rating: 3 stars. 8 Ratings. 5 star values: 4 4 star values: 0 3 …
From myrecipes.com
3/5 (8)Total Time 50 minsServings 8
From myrecipes.com
3/5 (8)Total Time 50 minsServings 8
- Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.
- Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.
- Note: For testing purposes only, we used Lee Kum Kee Chili Garlic Sauce, found in the Asian section of large supermarkets.
SWEET AND SPICY ASIAN NOODLE BOWL WITH HOISIN BAKED ...
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From thetwincookingproject.net
Cuisine AsianCategory MainsServings 2Total Time 30 mins
From thetwincookingproject.net
Cuisine AsianCategory MainsServings 2Total Time 30 mins
- Cut the dry, moisture-free tofu block into chunks or cubes of your desired size. (See Note 1 or click here to check out the detailed post with tips on how to get rid of the moisture from tofu.)
- To a large mixing bowl, add tofu cubes, oil, corn flour (or corn starch) salt and pepper. Give it a gentle mix and transfer to a baking sheet lined with parchment paper.
- Transfer to the preheated oven and bake at 200 degrees for 25 minutes or until the tofu is browned up from the outside. Do not over-bake, as it will dry out completely.
- While the tofu is baking, prepare the sticky sweet and spicy noodles. Start by cooking noodles as per package instructions and just al dente.
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From chilipeppermadness.com
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- Prepare the noodles per the package instructions. Basically, boil them in some salty water until al dente, about 10 minutes or so.
- Drain the noodles and add to a large bowl. Add your sauce along with peppers, cucumbers and cilantro. Toss to combine.
VIETNAMESE CHICKEN NOODLE BOWLS - GIMME SOME OVEN
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From gimmesomeoven.com
5/5 (10)Estimated Reading Time 7 minsServings 4Total Time 45 mins
From gimmesomeoven.com
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- Cook the noodles al dente according to package instructions, then drain. (If the noodles finish early and you don’t want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
- Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved. Add in the remaining sauce ingredients and whisk until combined. Set aside.
- In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs. Top with your desired garnishes.
SWEET CHILI CHICKEN & NOODLE BOWL - HERBS & FLOUR
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Ratings 1Category DinnerCuisine AsianTotal Time 1 hr 5 mins
From herbsandflour.com
Ratings 1Category DinnerCuisine AsianTotal Time 1 hr 5 mins
- In a large bowl or baking dish add the sweet chili sauce, soy sauce, honey, ground ginger, and lime juice and mix together to make the marinade. Reserve 1/2 cup of the marinade in a separate bowl and set aside.
- Add the chicken to the large bowl and toss in the marinade. Cover and let marinade in the fridge for at least 30 minutes.
- In a large skillet, heat oil. Add the chicken and cook for about 5 minutes on each side or until the chicken is cooked through.
- Meanwhile, bring a large pot of water to a boil and prepare rice noodles according to package directions. Drain and return to pot. Add the reserved sauce to the noodles and toss together over medium-low heat. In a separate cup, mix 1 tablespoon of cornstarch and 2 tablespoons of water. Add to the noodles and stir for 1 minute.
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- Add all the sauce ingredients to a small mixing bowl and use a wire whisk or fork to mix until creamy.
- In a large, deep skillet add the olive oil and sweet potatoes and turn on medium-high heat. Saute for 2 minutes, tossing to coat the potatoes in oil.
- Stir in the almond butter sauce, bell pepper, broth, and garlic. Saute for 2 minutes, tossing pasta to coat in the sauce.
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- In a blender combine coconut aminos, lime juice, rice vinegar, peanut butter, sesame oil, garlic and Sriracha. Process until combined.
- Meanwhile, heat sesame oil in a large skillet over medium heat. Add broccoli and cook for two minutes. Add carrots, red pepper and shredded chicken and cook 2 minutes longer. Remove from heat and add to bowl with noodles. Toss with dressing and garnish with cilantro, sesame seeds and crushed red pepper flakes.
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5/5 (22)Total Time 10 minsCategory One BowlCalories 273 per serving
From shaneandsimple.com
5/5 (22)Total Time 10 minsCategory One BowlCalories 273 per serving
- As the noodles cook, make the sauce by adding all the ingredients to a small bowl and whisk until everything is combined. Set to the side and wait for the noodles to finish cooking.
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From thegarlicdiaries.com
5/5 (2)Total Time 50 minsServings 5
- Brown your chicken in the pan (it doesn’t have to be cooked through) and set aside onto a plate
- Add your ginger, garlic, and scallions to the same pot and stir for a few minutes, until the veggies have softened
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From cottercrunch.com
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- Heat a large skillet with sesame oil over medium high. Add the red onion and saute for 2 minutes, until fragrant. Add bell pepper slices and saute/stir fry again for and additional minute, or until peppers are coated in oil and slightly cooked.
- Add the cooked pasta to ingredients in the pan and toss to combine. Add an additional 1 tbsp oil if needed.
- Mix in the sweet and sour sauce and cooked protein of choice. Toss all together and cook on medium until noodles are well coated, about 5 minutes.
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- Put the oil in a medium (3-quart) saucepan over medium-high heat. Add the shallot, ginger, garlic and chili pepper and cook 3-5 minutes, or until softened. Add the cinnamon, cloves and cayenne and stir into the oil for 30 seconds.
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- In the meantime, in a small bowl whisk together pineapple juice, soy sauce, vinegar, Sriracha and cornstarch slurry
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- Pre-soak rice noodles according to package directions. In a small bowl combine tamari, brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside. Whisk eggs and sesame oil together in a small bowl then set aside. Pat shrimp dry between layers of paper towels then set aside.
- When rice noodles have 10 minutes left to soak, heat 1/2 Tablespoon oil in a large wok or skillet over medium-high heat. Add half the shrimp, season with salt and pepper, and then saute until cooked through, 30 seconds to 1 minute on each side. Remove to a plate then heat another 1/2 Tablespoon oil in the wok, saute remaining shrimp, and then add to plate.
- Heat 1 Tablespoon oil in the wok then add zucchini and carrots, season with salt and pepper, and then stir fry until just barely crisp-tender, 2 minutes. Add the garlic and half the green onions then stir fry for another 30 seconds. Push the vegetables to the sides of the wok to create a well in the center then add the egg and sesame oil mixture. Let sit for 30 seconds then scramble, and then mix to incorporate into the vegetables.
- Drain then add rice noodles to the wok and toss to combine. Add sauce then turn heat up to bring to a boil and stir fry for 3-4 minutes or until rice noodles are tender. Add shrimp back into the wok then toss to combine. Divide noodles between bowls then top with reserved green onions, chopped peanuts, and chopped cilantro.
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From plumstreetcollective.com
5/5 (1)Estimated Reading Time 3 mins
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5/5 (1)Estimated Reading Time 3 mins
- To make the sauce, whisk all the sauce ingredients together well, except for the water and cornstarch (you will add these later just before pouring into the meat and veggie mixture).
- Boil the egg noodles until just barely done. You don't want them to be mushy. (Be sure to check your package for cooking time - egg noodles can take slightly longer to cook than other pastas).
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As the street-food craze spreads across America, more folks are learning the pure fun of chopsticking into a bowl of noodles. Asian noodles—made from rice, wheat and egg, or buckwheat—are a world apart from Italian pasta, usually chewier, more resilient. Our noodle bowls are based on both street fare and homey comfort classics, with a nutrition tweak. We …
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Instructions. In a medium sauce pan boil sugar, vinegar, and 1/4 cup water until sugar is dissolved. Add garlic, red pepper flakes, sriracha, and salt. Stir well to combine. In a small bowl combine cornstarch and 1 tbls water and mix well. Slowly add to sauce pan and bring to boil. Stir and then boil for 5 minutes until thickened.
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HEALTHY CHOICE SWEET & SPICY ASIAN-STYLE NOODLE BOWL ...
Iram S. Little Rock, AR. 238 reviews. octobre 23 2017, 9:15 pm. why go pay the extra bucks at a restaurant when you can have the asian style food ready at home. This noodle bowl is delicious and on the healthier side of the spectrum when it comes to frozen dinners, but comes with some side effects lo. like any preserved or frozen entre it is ...
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5/5 (45)Brand HEALTHY CHOICE
SWEET HOT ASIAN NOODLES RECIPES
Cook the noodles in large pot of boiling water, following instructions on the packet. Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden. Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
From tfrecipes.com
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From androidconfig.myfitnesspal.com
From androidconfig.myfitnesspal.com
SPICY ASIAN NOODLE BOWLS RECIPE
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From crecipe.com
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How to cook sweet potato noodles with sauce? In a medium pot, bring water to a boil and add the dry sweet potato noodles. Cook for 5 minutes and drain. Combine noodle sauce ingredients and cooked noodles in a bowl and coat well. Using kitchen shears, make a few cuts through the sweet potatoes noodles. Set aside.
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SWEET HOT ASIAN NOODLE BOWL PART 1 - YOUTUBE
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From youtube.com
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Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner. By Allrecipes. Asian Ground Beef Noodle Bowls.
From allrecipes.com
From allrecipes.com
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Flip once. Set aside to cool, then slice into strips. In a medium pot, bring water to a boil and add the dry sweet potato noodles. Cook for 5 minutes and drain. Combine noodle sauce ingredients and cooked noodles in a bowl and coat well. Using kitchen shears, make a few cuts through the sweet potatoes noodles.
From therecipes.info
From therecipes.info
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There are lots of varieties of noodle bowls. Usually, these Asian inspired dishes combine noodles with protein and vegetables in a flavorful broth with a range of different spices, pastes, and sauces. They are quick, simple, and highly satisfying. Noodle bowls are the ultimate comfort food. There’s nothing more heartwarming than heaping your favorite kind of noodles up in a …
From nonalim.com
From nonalim.com
SPICY ASIAN NOODLE BOWLS RECIPES
Steps: Cook noodles according to package directions., Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm., Drain noodles; divide among four soup ...
From tfrecipes.com
From tfrecipes.com
HOT NOODLE BOWL RECIPES ALL YOU NEED IS FOOD
HOT NOODLE BOWL RECIPES SWEET-HOT ASIAN NOODLE BOWL RECIPE | MYRECIPES. This Asian noodle bowl is great cold, so plan to take leftovers to work. Store your bottle of dark sesame oil in the fridge. The oil will solidify, so let it come to room temperature before measuring. Provided by Jackie Newgent, New York, New York. Total Time 50 minutes. Prep Time 35 …
From stevehacks.com
From stevehacks.com
SWEET-HOT ASIAN NOODLE BOWL - ASIAN RECIPES
Recipes Magazine. Home. Recipes . Sweet-Hot Asian Noodle Bowl. Sweet-Hot Asian Noodle Bowl. This dairy free and vegetarian recipe serves 8. One portion of this dish contains around 11g of protein, 5g of fat, and a total of 375 calories. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up cut baby corn, lite soy sauce, bell pepper, …
From fooddiez.com
From fooddiez.com
SWEET-HOT ASIAN NOODLE BOWL RECIPE - PINTEREST.CA
Sweet-Hot Asian Noodle Bowl ~ This dish is great cold, so plan to take leftovers to work. Store your bottle of dark sesame oil in the fridge. The oil will solidify, so let it come to room temperature before measuring. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca
From pinterest.ca
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