DAN DAN NOODLES
Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
- To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
- In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
- Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.
SHRIMP WITH ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.
SHANGHAI NOODLES
I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!
Provided by MarieRynr
Categories Chinese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Toast the peppercorns in a dry pan for 30 to 60 seconds
- Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
- Place the chicken in a bowl with the oyster sauce and soy sauce
- Stir together and let stand 15 minutes
- Bring a large pot of water to a boil
- Cook according to directions on package, drain, rinse and drain again
- Preheat the oven to 375*F
- Toast the cashews in the oven for 5 to 7 minutes until golden
- Coarsley chop and set aside
- Place a wok or wide skillet over high heat until hot
- Add the peanut oil and swirl the pan to coat the bottom and sides with oil
- Add the ginger and garlic and cook until fragrant, about 10 seconds
- Add the chicken and stir fry for 2 minutes
- Add the bell pepper and mushrooms, and cook for 1 minute
- Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
- Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
- Cook, gently tossing, until heated through
- Sprinkle the cilantro and mint on top
- Serve!
Nutrition Facts : Calories 232.2, Fat 13.3, SaturatedFat 2.4, Cholesterol 36.9, Sodium 1030.5, Carbohydrate 11.5, Fiber 2.3, Sugar 2.8, Protein 17.1
SOBA NOODLES
This is my aunt's recipe. It makes a ton! Good for potlucks. (Soba noodles are Japanese buckwheat noodles)
Provided by pollen
Categories Japanese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook, drain and rinse noodles.
- Add sauce, stir and let soak in.
- Sprinkle with sesame seeds and green onions.
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
- Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
- In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
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