Spicyorientalturkeynoodles Recipes

Steps:

• Cook the noodles according to pack instructions, then drain and rinse with cold water. Set aside. Mix the soy, lime juice and sugar together.
• Heat the oil in a large frying pan or wok and add the garlic, chilli, turkey and spring onions, fry for around 2 mins, then tip in the noodles and the beansprouts and fry for 1 min more. Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season, and tip into bowls. Scatter over the nuts and coriander, and serve with lime wedges for squeezing over.

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.

Steps:

• Chop scallions, separating green part from white part.
• Saute garlic, ginger and white part of scallions in oil in a large, deep skillet or wok for 30 seconds.
• Add meat and saute, breaking up with a spoon.
• Cook until no longer pink, about 5 minutes.
• Add soy sauce, water chestnuts, and red pepper flakes and stir until well combined.
• Add boiling water and noodles and stir well.
• Cover and cook over medium heat until noodles are tender, about 7- 10 minutes, stirring once or twice to make sure sure noodles are cooking evenly.
• Garnish with chopped green scallion.

Steps:

• Bring a large pot of salted water to a boil.
• Add the Italian sausage, andouille sausage, breadcrumbs, Worcestershire sauce, Italian seasoning and egg to a medium bowl and mix together using your hands until well combined. Form the mixture into small to medium meatballs (about 1 1/2 tablespoons each; 16 total meatballs) and set aside on a parchment-lined baking sheet.
• Add the olive oil to a large pan or cast-iron skillet over medium-high heat. Cook the meatballs in batches, turning them over on all sides to make sure they are browned but not completely cooked through, until golden brown, 7 to 8 minutes. Add more olive oil if needed to cook all the meatballs.
• As the meatballs cook, boil the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
• Once the meatballs are browned, add them all back to the pan and pour in the pasta sauce. Add the reserved pasta water, then cover, bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
• Either toss the cooked spaghetti into the sauce or spoon the sauce and meatballs over the cooked spaghetti. Garnish with Parmesan and parsley if desired and serve.

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

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.

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.

Steps:

• Cook noodles according to package directions.
• Add frozen vegetables and continue cooking for another 5 minute Drain well, set aside.
• Add soup, milk, water, pepper, and cheddar cheese to pan.
• Cook stirring constantly over medium heat, until cheese is melted.
• Stir in Turkey, noodles, and vegetables. Heat through.
• Sprinkle parmesan cheese over noodle mixture before serving.

Steps:

• Cook 8oz pasta (spaghetti or linguine) until done and set aside.
• Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
• Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
• Cook over medium heat until peanut butter and honey melt and sauce is heated through.
• Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.

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.

Steps:

• In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
• Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.

Steps:

• For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce.
• Set aside.
• For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir.
• While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef.
• When noodles are done, drain and immediately pour into a large bowl.
• Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly.
• Serve.
• Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.