Asian Lime Noodles Recipes

THAI CHILI LIME NOODLES

Steps:

• Cook the noodles according to the instructions on the package.
• While the noodles are cooking, prepare the veggies by chopping, spiralizing or shaving. Set aside. Heat a tablespoon of coconut oil over medium heat. Add the veggies, grated ginger and pressed garlic. Cook for about 30 seconds to 1 minute, stirring. Add the soy, siracha, and honey. Cook until veggies are just a little soft and very fragrant about 3-4 minutes. Remove from heat. Add cooked rice noodles and the lime juice. Toss together. Serve, garnished with chopped peanuts, cilantro, and scallions if desired.

LIME NOODLES WITH VEGETABLES, BASIL, AND SESAME

Steps:

• 1. Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.
• 2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
• 3. Fill a large bowl with water and ice and set aside.
• Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)
• 4. Heat the remaining 3 tablespoons oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
• 5. Bring a large pot of water to a boil and salt it. Cook the noodles until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Put the noodles in a warmed serving bowl; drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.

ASIAN LIME NOODLES

Steps:

• Preheat oven to 400 degrees.
• Take a piece of foil that is two to three times as big as the baking dish you will be using and line the bottom of the pan.
• finley chop garlic and onions. place them into the bottom of the foil lined pan.
• take the bricks of noodles and break them in to a few pieces so that they fit in an even layer over the onions and garlic (reserve the oriental seasoning that come with the noodles for anotehr step).
• dump the mushrooms with the water that is in the can on top of the noodles.
• (OPTIONAL) you can now place shrimp or salmon on top of the mushrooms now if you want for a yummy addition.
• now zest and juice the lime on top of your noodle and mushroom layer or ontop of the meat if you chose to add it to your dish.
• then sprinkle the oriental flavor packs and the chinese 5 spice on the top of the dish or your meat. Then salt and pepper to your liking.
• Now take pour 8oz of your stock down the side of the dish so that it doesnt wash away your seasonings you just added.
• Now bunch the foil up like a tent leaving just a small opening for venting.
• Place in oven for 25 mins and then check the level of the broth, add more to your liking or if the noodles are not done and still need more moisture then retent and place in the oven till the noodles are just done yet still have a bit to them.

ASIAN NOODLES WITH LIME PEANUT SAUCE

Steps:

• Cook pasta according to package directions, drain and rinse under cold water.
• Meanwhile, steam broccoli about 3 minutes. Add snow peas and sugar snap peas and steam an additional 2 minutes, until all veggies are crisp tender.
• Toast peanuts in a dry skillet over medium high heat, about 3 to 5 minutes, stirring.
• Make a sauce by combining peanut butter, soy sauce, water, vinegar, lime juice, scallions, ginger, brown sugar and red pepper flakes until smooth.
• Toss the pasta with the vegetables and then toss in the peanut sauce. Coarsely chop the toasted peanuts and sprinkle over each bowl. Serve.