Asianchickenmeatballricenoodlesoup Recipes

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ASIAN MEATBALLS



Asian Meatballs image

An easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sticky sauce.

Provided by Vered DeLeeuw

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 lb. lean ground beef
1/2 cup chopped cilantro
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 tablespoon light soy sauce ((or use a gluten-free alternative))
1 teaspoon sesame oil
1/4 cup light soy sauce ((or use a gluten-free alternative))
1 teaspoon cornstarch
1 tablespoon honey
1 teaspoon hot sauce
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1 teaspoon sesame oil

Steps:

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
  • Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
  • Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
  • Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
  • Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
  • Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.

Nutrition Facts : ServingSize 6 meatballs, Calories 295 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, Sodium 795 mg, Sugar 4 g

ASIAN-STYLE CHICKEN MEATBALLS



Asian-Style Chicken Meatballs image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 11

1/4 cup sambal oelek
2 tablespoons soy sauce, plus more if needed
2 teaspoons grated fresh ginger
8 ounces ground chicken
4 ounces canned water chestnuts, coarsely chopped
2 cloves garlic, smashed and finely chopped
2 scallions, whites thinly sliced
1/2 bunch fresh cilantro, leaves finely chopped
Kosher salt
1 cup roasted peanuts, coarsely chopped
2 tablespoons mayonnaise

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
  • Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
  • Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
  • In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
  • Serve the meatballs hot with the chili-mayonnaise.

EASY ASIAN GLAZED MEATBALLS



Easy Asian Glazed Meatballs image

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

Steps:

  • In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.

17 BEST ASIAN SOUPS



17 Best Asian Soups image

These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 17

Wonton Soup
Hot and Sour Soup with Vegetables and Tofu
Miso Soup
Chinese Noodle Soup with Chicken
Thai Chicken and Rice Noodle Soup
Asian Chicken Cabbage Soup
Indian Tomato Soup
Chinese Noodle Soup with Mushrooms
Thai Red curry Vegetable Soup
Ramen Vegetable Soup
Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup)
Mulligatawny Soup
Udon Soup
Garam Masala Carrot Soup
Palak Soup
Chinese Black Sesame Soup
Japanese Clear Onion Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian soup in 30 minutes or less!

Nutrition Facts :

ASIAN MEATBALLS WITH RICE NOODLES



Asian Meatballs With Rice Noodles image

Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!

Provided by Engrossed

Categories     Meat

Time 45m

Yield 16 meatballs, 4-6 serving(s)

Number Of Ingredients 19

1 lb lean ground beef
1/2 white onion, minced (about 1/2 cup-3/4 cup)
1 egg
3 fresh garlic cloves, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon soy sauce
3 tablespoons flour
1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
1 teaspoon sesame oil
2 fresh carrots, peeled and then peeled into strips
1 bunch green onion, cut into 1 inch sticks
1/4 cup cilantro, chopped (optional)
1 (14 ounce) can beef broth
soy sauce, to serve
chili oil, to serve
lime wedge, to serve

Steps:

  • Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
  • Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
  • Rinse rice noodles in cold water until they go slightly soft. Set aside.
  • Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
  • Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
  • Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
  • Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
  • Serve with soy sauce, chili oil and fresh lime wedges if desired.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

THAI CHICKEN MEATBALL NOODLE SOUP



Thai Chicken Meatball Noodle Soup image

Enjoy a warm and aromatic bowl of soup infused with Thai flavors. Thai food typically is spicy, so adjust the heat level to your preference with the amount of red curry paste. Garnish with sliced green onions and cilantro.

Provided by lutzflcat

Time 1h5m

Yield 4

Number Of Ingredients 20

1 pound ground chicken
1 large egg, beaten
½ cup plain panko bread crumbs
2 teaspoons low-sodium soy sauce
1 ½ teaspoons finely grated fresh ginger
2 medium green onions, finely chopped
2 cloves garlic, finely chopped
¼ teaspoon crushed red pepper flakes, or more to taste
1 tablespoon olive oil
2 tablespoons red curry paste, or more to taste
¾ cup sliced red onion
3 cups chicken stock
1 (14 ounce) can full-fat coconut milk
1 ½ cups sliced bok choy
¼ cup chopped cilantro
3 tablespoons fish sauce
2 teaspoons honey
salt and ground black pepper to taste
1 (8 ounce) package dried rice noodles
4 wedges fresh lime

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
  • Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
  • Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
  • Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
  • Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 69.8 g, Cholesterol 112.9 mg, Fat 28.3 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 20.2 g, Sodium 1861 mg, Sugar 6.5 g

ASIAN CHICKEN-MEATBALL & RICE NOODLE SOUP



Asian Chicken-Meatball & Rice Noodle Soup image

Winter is here and it's time for soup. This meatball soup is perfect for any cold night. Meatballs surrounded with bok choy and rice noodles in an Asian broth.

Provided by A Taste of Brooklyn

Categories     Asian

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 scallions, divided
4 large garlic cloves, minced
1 1/4 inches fresh ginger, minced
1 large egg, beaten
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 lb ground chicken
1/2 lb ground pork
1 cup plain breadcrumbs
12 cups frankie's chicken stock
1 teaspoon garlic powder
1 teaspoon ground ginger
1 whole star anise
4 dried shiitake mushrooms
3 medium carrots, sliced
3 baby bok choy, quartered lenghtwise
8 ounces thin rice sticks

Steps:

  • Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
  • In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
  • Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

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2019-02-08 Add ground pork and season with ¼ teaspoon salt. Stir-fry until the pork just cooked through, about 2 minutes. Turn off the stove and set aside. Add the noodles into the boiling water. Turn off the heat. With a pair of chopsticks, quickly stir and separate the …
From themissinglokness.com


ASIAN CHICKEN MEATBALLS (SESAME GINGER) - EASY CHICKEN RECIPES
2020-03-23 Instructions. Preheat the oven to 425 degrees. Thoroughly combine all the ingredients for the meatballs in a large bowl. Form the mixture into 24-30 meatballs and arrange on a large baking sheet. Bake for 15-20 minutes or until the meatballs are slightly browned on the outside and cooked through.
From easychickenrecipes.com


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