RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES
My sis and me came up with this tasty asian inspired recipe ourselves one day when wanting to use up some rice noodles. Its a rather quick to make and easy dish, which we think tastes fabulous. Plus the tahini sauce and the veggies make it super healthy.
Provided by Lalaloula
Categories Asian
Time 35m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel and cut carrots into small strips. Peel onion and slice.
- Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
- Season with tahini and salt to taste.
- 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
- Serve sprinkled with gomashio if you like or some asian herbs.
Nutrition Facts : Calories 576.1, Fat 17.1, SaturatedFat 4.4, Cholesterol 10.2, Sodium 296.6, Carbohydrate 97.9, Fiber 8.6, Sugar 10.9, Protein 8.8
CHILLED NOODLES WITH TAHINI DRESSING
This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.
Provided by Eileen Lee
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
- In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
- Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 20.2 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 141.2 mg, Sugar 0.3 g
CHINESE NOODLES AND VEGETABLES
Make and share this Chinese Noodles and Vegetables recipe from Food.com.
Provided by loveleesmile
Categories Chinese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
- Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
- Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
- Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.
Nutrition Facts : Calories 262.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 26.4, Sodium 694.9, Carbohydrate 36.7, Fiber 4.8, Sugar 5.1, Protein 8.3
THAI VEGETABLE NOODLES
You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 468 calories, Fat 22g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 1503mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 8g fiber), Protein 15g protein.
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