SPICY MANDARIN NOODLES
I created this for the Dining on a Dollar cooking contest, November 2008. Since the contest was a penny-pinching contest, I did not use meat or very many exotic ingredients. Just basics you might have around the house. I did not waste or throw anything away, all of the juice from the oranges is used as well as the sauce packet from the ramen noodles. The ramen sit in a marinade before they are cooked so this softens the noodles and as they sit, the starch from the noodles thickens the sauce so be sure and let them sit for at least the 45 minutes. Then the noodles cook in their marinade giving them a spicy orange flavor. I hope you like them!
Provided by ChefLee
Categories Asian
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or blender; pour in the oranges with their juice, sambal, vinegar, and the seasoning packet for the ramen noodles. Mix together until the oranges are finely chopped into a sauce.
- In a large bowl; put the ramen noodles and drained bamboo shoots. Pour the orange mixture over them to cover.
- Let the noodles soak for 45 minutes to an hour until they absorb lots of the liquid and get soft.
- Heat the noodles and shoots with the orange marinade in a skillet over medium heat for about 5 minutes until the sauce bubbles.
- Top with green onions and peanuts then serve.
Nutrition Facts : Calories 687.2, Fat 35.6, SaturatedFat 7.3, Sodium 1368, Carbohydrate 81.3, Fiber 9.9, Sugar 39.8, Protein 22.2
MANDARIN NOODLES
Make and share this Mandarin Noodles recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet or wok, heat the peanut oil and 1 tablespoon butter. Over high heat, add the tenderloin strips and lightly sear on all sides. Remove the meat from the pan and set aside. Add the vegetables, enoki and shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. Season with salt and pepper, to taste.
- Deglaze the pan with plum wine, add the cinnamon and reduce by half. Add the beef broth and continue to reduce by half. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles, the reserved meat, and the rice wine, and just heat through. Correct seasoning, to taste.
- Place the endive around the edges of a large platter. Spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. Serve immediately.
Nutrition Facts : Calories 420.7, Fat 22, SaturatedFat 9.8, Cholesterol 59.1, Sodium 429.2, Carbohydrate 39.4, Fiber 33.1, Sugar 3.2, Protein 22.8
SPICY PEANUT NOODLES
Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook the noodles according to the package instructions.
- Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
- Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.
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.
SPICY ASIAN NOODLES
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 2 limes, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 chopped red chile pepper, 1 teaspoon minced ginger, and salt and pepper in a large bowl. Add 1 sliced Kirby cucumber and 5 sliced grape tomatoes. Cook 4 ounces rice noodles as the label directs; drain and rinse under cold water. Toss with the vegetables, along with some chopped basil, mint and cashews.
SPICY NOODLES - MALAY STYLE
Spicy and simply devilish, a kick start on Malay cuisine. Remember to set water at the side 'cause you're on fire!!!
Provided by CHUNKYBITS
Categories Malaysian Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
- Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
- Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 76.7 g, Cholesterol 117.1 mg, Fat 17.4 g, Fiber 4.7 g, Protein 16.2 g, SaturatedFat 3.8 g, Sodium 346.5 mg, Sugar 9.3 g
SPICY CHINESE NOODLES
This salad get its kick from ground red pepper. You can go hotter or milder by adjusting the amount of red pepper
Provided by TishT
Categories Fruit
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling water over medium high heat cook the pasta for 8 minutes or until tender.
- Drain well and place in a large bowl Add the red peppers, scallions, soy sauce or tamari, oil, ginger, nuts, garlic, cilantro, ground red pepper and honey.
- Toss well.
- Let the salad marinate for 1 hour before serving.
Nutrition Facts : Calories 245.7, Fat 9.1, SaturatedFat 1.4, Sodium 536.8, Carbohydrate 36.9, Fiber 0.9, Sugar 1.8, Protein 7.7
SPICY ASIAN NOODLES FOR ONE
This quick ramen recipe will have you enjoying a spicy combination of flavors in this no-cook sauce in under 15 minutes. Deep flavors in such a simple sauce. Sweetness from the apricot preserves and heat from the peppers, but you'll keep going back for more!
Provided by Chef Mo
Time 15m
Yield 1
Number Of Ingredients 12
Steps:
- Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
- Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
- Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 41 g, Cholesterol 0.1 mg, Fat 32 g, Fiber 4.6 g, Protein 9 g, SaturatedFat 5.5 g, Sodium 854 mg, Sugar 12.9 g
SPICY MONGOLIAN NOODLES
Found this recipe on the RecipesLive website. This sounds like it'll be quick and easy and delicious.
Provided by Happy Hippie
Categories Mongolian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add the noodles and cook until tender; 8 to 10 minutes.
- Drain and set aside.
- Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.
- Cook, stirring, for 2 minutes.
- Add the onions and mushrooms and cook for 3 minutes.
- Add the broth, soy sauce, and chili paste. Cover and bring to a boil.
- Add the tofu and bok choy and cook for 2 minutes.
- Turn off the heat and add the cooked noodles and cilantro.
- Stir to mix.
- Serve at once.
Nutrition Facts : Calories 347.2, Fat 1.5, SaturatedFat 0.2, Sodium 2515.9, Carbohydrate 66.3, Fiber 5.6, Sugar 3.4, Protein 18.1
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
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