ASIAN NOODLE STIR-FRY
Fast cooking refrigerated pastas can turn anytime into pasta time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Top with chopped green onion.
Nutrition Facts :
ASIAN NOODLE STIR-FRY SALAD
Teriyaki sauce lends Asian-style flavor to beef strips, veggies and spaghetti in this easy stir-fry salad.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Cook and stir meat in 2 Tbsp. dressing in large skillet 5 min. or until done. Remove from skillet; set aside.
- Add broth to skillet; bring to boil. Stir in spaghetti; cover. Simmer 4 min. Add vegetables; stir. Simmer, covered, 3 min. Remove from heat.
- Mix teriyaki sauce and remaining dressing. Add to spaghetti mixture with the meat; toss lightly. Spoon into bowl.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
DANG COLD ASIAN NOODLE SALAD
Steps:
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
- In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
- Garnish with sesame seeds and peanuts.
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
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.
STIR-FRY NOODLE SALAD
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 16
Steps:
- To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
- Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
- Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.
Nutrition Facts : Calories 301 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3.35 milligram of sodium
STIR-FRIED ASIAN BEEF AND NOODLES
Asian cuisine is masterful at combining colors, textures and flavors for a satisfying, enjoyable meal. The frozen vegetables save some chopping time and can be customized to your liking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Cut beef into 2x1/4-inch strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain.
- Heat wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil; rotate skillet to coat side. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from wok.
- Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add beef; stir-fry until brown. Remove beef from wok.
- Add broth, vinegar, honey, 3 tablespoons soy sauce and the red pepper to wok. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and onions; cook and stir 1 minute.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 35 mg, Fiber 2 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg
ASIAN STEAK STIR-FRY SALAD
An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.
Provided by Steve Wortham
Categories World Cuisine Recipes Asian
Time 12h30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
- Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 9.3 g, Cholesterol 71.3 mg, Fat 52.5 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 12.5 g, Sodium 1336.6 mg, Sugar 2.9 g
SHANGHAI NOODLE SALAD
Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.
Provided by Tina Kauffman
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h40m
Yield 8
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
- In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 41.9 g, Fat 7.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 1314.8 mg, Sugar 6.9 g
ASIAN CHICKEN NOODLE SALAD
This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)
Provided by ellie_
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain and cool.
- Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
- To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
- Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
- Serve with wonton crisps if desired.
- To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.
Nutrition Facts : Calories 495.8, Fat 21.8, SaturatedFat 2.6, Cholesterol 2.2, Sodium 967.1, Carbohydrate 64.9, Fiber 5.7, Sugar 5.1, Protein 11.9
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