Asian Noodle Bowl With Sausage And Kale Recipes

INSTANT POT SAUSAGE AND KALE NOODLE BOWLS

Steps:

• Press Sauté and let your pot begin heating up while you prep your ingredients. Once your pot says Hot, you can add the oil and Italian sausage. Begin browning the meat in the pot making sure you break it up well as it cooks.
• When your sausage is good and broken up, add ginger and cumin, and continue mixing and breaking up the meat with a spatula.
• Feel free to drain any grease that has accumulated before proceeding. Then deglaze your pot with broth making sure you scrape the bottom of the pot with the spatula.
• Then add your fish sauce and soy sauce.
• Break linguine noodles in half and scatter in the pot. Since this is a soup, they will be completely submerged.
• Press Cancel to stop Sauté mode. Then press Pressure cook or Manual and set your pot to cook for 1 minute. (Will this cook my pasta? Yes. Your pot has a lot of liquid in it and is going take a while to come to a full boil and pressurize. During that time, your pasta is also cooking.)
• After the 1 minute pressure cooking time is done, do a QR or a controlled release as needed.
• Carefully open the pot and give the contents a stir. Now add your green onions and kale. Stir them into the liquid and make sure they are submerged well. Put the lid back on your pot and let everything sit for 3-5 minutes.
• Serve your noodle bowls with sriracha, toasted sesame seeds and maybe even a soft-boiled egg!

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

ASIAN SAUSAGE AND EGG NOODLE BOWL

Steps:

• Whisk eggs with sesame oil and kosher salt; set aside., In a large nonstick skillet, cook sausage over medium heat, crumbling meat, until no longer pink, 4-6 minutes. Remove with a slotted spoon; keep warm. Discard drippings., In same pan, heat 1 tablespoon canola oil over medium heat. Add egg mixture and reduce heat to medium-low; cook just until set in the center, about 1-2 minutes (do not scramble). Gently slide egg onto a cutting board; cut into 4-in.x1/2-in. wide strips., Heat remaining canola oil in same pan over medium heat. Add onion; cook until softened, 3-4 minutes. Add garlic and ginger; cook until fragrant, about 1 minute longer., Add cabbage; cook and stir until tender, 2-3 minutes. Add noodles, parsley, soy sauce and sugar; cook and stir until heated through, about 2 minutes. Transfer to a shallow serving bowl; top with reserved sausage and egg strips. If desired, top with green onions and serve with chili sauce.

ASIAN NOODLE SALAD

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

ASIAN NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
• Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
• While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
• Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

ASIAN NOODLE BOWL WITH SAUSAGE AND KALE

Steps:

• In a 4- to 5-quart pot, heat oil over medium-high heat. Add smoked sausage. Cook and stir for 2 to 3 minutes or until browned. Remove and set aside.
• Add mushrooms, sweet pepper, ginger, and garlic to pot. Cook and stir for 6 to 8 minutes or until mushrooms are browned and any liquid has evaporated. Add broth and soy sauce to pot. Bring to a boil. Add kale; reduce heat. Cook, uncovered, for 3 minutes or until wilted. Stir in sprouts and smoked sausage; heat through.
• Serve over rice noodles and sprinkle with sesame seeds and crushed red pepper.

SPICY ASIAN NOODLE BOWLS

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm., Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce.

ASIAN BEEF NOODLE BOWL (KRAFT)

Steps:

• Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
• Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
• Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.

KOREAN SAUSAGE BOWL

Steps:

• In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours., In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips., In same pan, heat remaining oil over medium-high heat. Add carrots and red pepper; cook and stir until crisp-tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan., Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes., Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.