Noodles With Snow Peas And Bok Choy With Soy Orange Dressing Recipes

Steps:

• Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
• Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

Steps:

• Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
• Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
• Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
• While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
• Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Steps:

• Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
• Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
• Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

Steps:

• FOR SALAD: Soak mushrooms in boiling water until softened, about 30 minutes. Remove stems and cut caps into thin strips. Cook snow peas, bok choy, and green onions in large pot of boiling water 1 minute. Drain and cool under cold water. If using fresh Chinese noodles, cook for 1 minute in another large pot of boiling water. If using dried vermicelli cook as directed on the package. Drain noodles and cool under cold running water. Combine noodles, mushrooms, cooked vegetables, bean sprouts and cilantro in large bowl. FOR DRESSING: Whisk all ingredients except oils in another large bowl. Gradually whisk in the oils until blended. Toss salad with enough dressing to coat well. Sprinkle with sesame seeds and serve. DO-AHEAD TIP: Can be made up to 1 day ahead. Cover and refrigerate. cooking.com by Bruce Aidells

Steps:

• In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
• Using a fine-mesh sieve, strain broth 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. To serve, pour soup over noodles. Top with mint, lime wedges, and chile sauce if desired.

Steps:

• Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
• Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

Steps:

• Cook noodles according to package directions. Meanwhile, in a small saucepan, bring 1/4 cup water to a boil over medium-high heat. Add snow peas; cook, uncovered, just until crisp-tender, 1-2 minutes. Drain; immediately drop snow peas into ice water. Remove and pat dry., Drain noodles; rinse with cold water and drain again. Combine noodles with snow peas, green peas, cucumber and green onions., In another bowl, whisk together sauce ingredients until blended; pour over noodles and vegetables. Toss to coat. To serve, sprinkle with cilantro and sesame seeds.