GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
ASIAN CHICKEN AND SNOW PEA NOODLE BOWL
A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.
Provided by threeovens
Categories Clear Soup
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil in a large saucepan over high heat.
- Stir in vermicelli or other noodle, return to boil.
- Reduce heat to medium high and simmer about 6 minutes.
- Stir in chicken, snow peas, carrots and chili sauce.
- Simmer about 2 minutes.
- Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
- Serve immediately.
Nutrition Facts : Calories 284.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 42.6, Sodium 1180.6, Carbohydrate 29.9, Fiber 3, Sugar 4.6, Protein 25.7
SOBA NOODLES WITH TOFU, AVOCADO AND SNOW PEAS
I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, bring ginger, chile, sugar and 1/2 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft- about 5 minutes.
- Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
- Make dressing: in a shalow bowl, whisk together lime juice, soy sauce, and a tsp of reserved syrup. Add tofu, and toss to coat. Set aside.
- In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 Tbsp dressing. Toss to coat and let cool.
- To serve, add cucumber and chives to bowl along with tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.
Nutrition Facts : Calories 456.8, Fat 15.4, SaturatedFat 2.5, Sodium 770.4, Carbohydrate 68.8, Fiber 6.1, Sugar 16.2, Protein 19.9
GINGER LIME NOODLE BROTH WITH SNOW PEAS
Light but substantial enough for supper. This is a Cait Johnson recipe that I have not tried yet but it sounded sooo good, I had to post for future use.
Provided by Happy Harry 2
Categories Clear Soup
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine broth, ginger, tamari, lime juice, cilantro and pepper flakes, in a soup pot.
- Bring to a boil, cover, reduce heat and simmer 15 minutes.
- Add tofu and continue to simmer for 10 minutes.
- Meanwhile cook noodles as directed on package.
- Add snow peas to soup. Simmer 5 minutes.
- Add sesame oil. Taste for salt.(optional).
- Drain noodles and mound in 4 bowls. Top with tofu.
- Pour hot soup on top.
- Add sesame seeds and fresh cilantro (as desired).
Nutrition Facts : Calories 502.4, Fat 6.3, SaturatedFat 1.3, Cholesterol 3.6, Sodium 3301.4, Carbohydrate 90.1, Fiber 6.3, Sugar 7.2, Protein 21.5
ASIAN NOODLE SOUP WITH CHICKEN AND SNOW PEAS
Steps:
- In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain noodles.
- In a saucepan, combine broth, lemongrass, ginger, and the water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
- Strain broth mixture through a fine sieve, discarding solids, and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
- Remove soup from heat and stir in lime juice. Season with salt and pepper. Divide noodles among bowls, and pour soup over noodles. Serve with mint, lime wedges, and, if desired, chili sauce.
- nutrition information
- (Per Serving)
- Calories: 355
- Fat: 1.8g (0.7g Saturated Fat)
- Protein: 27.5g
- Carbohydrates: 55.3g
- Fiber: 2g
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