Mahogany Hoisin And Sesame Noodles With Bok Choy Recipes

Steps:

• Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.;

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

Steps:

• - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
• - In a wok, heat oil and fry the garlic and ginger
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the bokchoy and the mixture and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute.

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Steps:

• Put large pot of water on to boil. Meanwhile, make a paste with the hoisin, soy sauce, 3/4 cup water and cornstarch paste in small bowl, and set aside.
• Add noodles to boiling water, stirring occasionally, and cook according to package directions. Drain well. Toss with sesame oil, and set aside.
• Heat canola oil in same pot over medium-high heat. Add garlic, tofu, bell pepper, bok choy and scallions, and stir-fry until vegetables are tender, about 5 minutes.
• Add hoisin mixture, stirring and cooking until slightly thickened.
• Add noodles and water chestnuts, if using. Toss to coat, and cook until heated through, 2 to 3 minutes.
• Sprinkle with sesame seeds, and serve.