Asian Carryout Noodles Recipes
CHINESE CARRYOUT NOODLES
Provided by Marian Burros
Categories dinner, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring water to boil in a covered pot for pasta.
- In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
- Mince garlic, add to onion and continue cooking.
- Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
- Grate ginger and add.
- Wash, trim and cut bok choy into small pieces; add to pan and stir.
- Cook pasta according to package directions.
- Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
- Wash, trim and slice scallions.
- Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 13 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 709 milligrams, Sugar 7 grams, TransFat 0 grams
PAN ASIAN FRUGAL NOODLES
Lately the favorite game at our house is: "What can we make with what we have?" It's fun and challenging and the savings are substantial. Here's what I came up with today. It's much lighter and less oily than typical sesame noodles. I think this combo would also work great with leftover pork or shrimp.
Provided by Clean Plate Club
Categories Asian
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Toss out the Ramen salt/seasonings or save if you like.
- Place unbroken Ramen in a large bowl that holds four cups of water.
- Add three and a half cups of water and nuke in microwave for three minutes.
- Separate noodles with a spoon.
- Drain noodles and put into mixing bowl.
- Add the teriyaki sauce and sesame oil and toss to coat.
- Stir in the chicken, carrot, cabbage and red pepper.
- Combine lime juice, garlic, ginger and Sriracha sauce and stir this into the noodle and vegetable mixture.
- Cover and refrigerate for up to 8 hours.
- Before serving add salt to taste.
- Sprinkle on chopped peanuts.
Nutrition Facts : Calories 609.6, Fat 29.3, SaturatedFat 9, Cholesterol 26.2, Sodium 2131.6, Carbohydrate 65.1, Fiber 5.3, Sugar 6.3, Protein 23.8
ASIAN CARRYOUT NOODLES
Try this next time you have a hankering for takeout food. Soon, people may be knocking at your door for the recipe.
Provided by Christine L
Categories Asian Recipes
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
- Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
- Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 75.4 g, Cholesterol 34.6 mg, Fat 9.2 g, Fiber 5.5 g, Protein 28.1 g, SaturatedFat 0.9 g, Sodium 1257 mg, Sugar 7.3 g
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