SPICY PEANUT SHRIMP RICE NOODLES
An unusual Thai-inspired combination that tastes great!
Provided by LadyChef
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
- Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.
Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g
SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
- Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
- Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
- Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
- While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
- As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
- Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
- Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
- Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY YUMMY RICE NOODLES
Steps:
- Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
- To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
- Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
- Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
- Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
- Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.
BAKED SPICY SNAPPER WITH RICE NOODLES
This recipe is quick to make, and delicious. I found it while searching for recipes to enjoy while I am on a low Fodmap diet. If you are also on one, eliminate any ingredients that are triggers for you. I found it on Pinterest by an author named Stephanie. Don't know who she is because it wasn't on her board. :)
Provided by breezermom
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a small saucepan over medium low. Place the halved garlic clove in the oil until the oil is garlic infused. (If you are on a low fodmap diet, remove the garlic from the oil).
- Heat the oven to 425 degrees. Place the fish in a baking dish. Drizzle with the garlic infused olive oil and the juice of 2 limes. Sprinkle Chinese 5 spice powder all over the fish, so it is lightly coated. Very lightly sprinkle cayenne pepper and garlic powder, if using, over the fish.
- Place the fish on the top rack of the oven and bake for 10 to 12 minutes until done. Do not flip.
- Cook noodles according to package directions.
- In a large skillet, warm 1/2 tbsp sesame oil and 1/2 tbsp olive oil on medium heat. Add shallots (if using) and cook 4-6 minutes until translucent. Add the jalapeno, bell peppers, green beans, carrots, and tamari. Cook for 5 to 7 minutes longer until the vegetables reach the desired degree of tenderness.
- Serve over the noodles and top with the crispy, spicy fish.
Nutrition Facts : Calories 366.5, Fat 13.2, SaturatedFat 2, Cholesterol 63.1, Sodium 147.8, Carbohydrate 23.3, Fiber 7, Sugar 11.7, Protein 39
VIETNAMESE RED SNAPPER WITH NOODLES
Provided by Giada De Laurentiis
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 1-gallon resealable freezer bag, combine the garlic, lemon grass, habaneros, shallots, fish sauce, ginger, sugar and turmeric. Mix all the ingredients around in the bag, then add the fish and seal the bag. Shake to coat the fish in the marinade. Marinate in the refrigerator for 4 to 6 hours.
- Cook the rice noodles according to package directions. Quickly rinse in cool water, drain well and divide among 4 serving bowls.
- Heat the vegetable oil in a large saute pan over medium-high heat. When hot, add the fish along with its marinade. Remove the lemon grass and discard. Sprinkle the fish with the salt and cook, undisturbed, for 4 minutes. Flip the fish pieces over to lightly brown the other side, and cook another minute or so. Toss gently with a rubber spatula until all of the fish is cooked and the shallots are beginning to brown. Scatter the scallions, basil, cilantro and mint over the top. Spoon the fish over the rice noodles. Serve.
CRISPY SNAPPER WITH INDONESIAN SPICED SALT AND GARLIC FRIED NOODLES: MIE GORENG
Steps:
- Heat a saute pan to very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand.
- To make the batter, slowly add cold water to the flour and baking powder to achieve a batter with the consistency of runny pancake batter. Add the snapper to the batter and coat well.
- In a wok on high heat, fill with 2 to 3-inches of oil and heat. Add the snapper and deep fry for about 5 minutes, or until fully cooked. Set aside on paper towels. Season with the Indonesian spiced salt. In the same hot oil, quickly flash fry the long beans until brown and crispy.
- On a large oval platter, place a large mound of the noodles in the center and top with the snapper and long beans. Garnish with basil sprigs.
- In the same wok the snapper and long beans were cooked in, drain the oil leaving 2 tablespoons. On high heat, stir-fry the garlic until lightly brown, about 2 minutes. Add the chives and sambal tomat. Add the eggs and stir quickly for 20 to 30 seconds. Add the noodles, chiles, tomatoes, water spinach, and basil and cook until the spinach wilts. Season with salt and pepper and check for flavor. Serve with lime wedges and opal basil.
SPICY BAKED SNAPPER
Make and share this Spicy Baked Snapper recipe from Food.com.
Provided by AmandaInOz
Categories Caribbean
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and saute green seasoning.
- Add chopped tomatoes, salt, hot sauce and wine.
- Place fish in a greased baking dish and add sauce.
- Bake at 350° for 40 minutes. Baste with sauce during cooking.
Nutrition Facts : Calories 329.8, Fat 14.9, SaturatedFat 8.5, Cholesterol 58.3, Sodium 207.1, Carbohydrate 23.9, Fiber 4.3, Sugar 3.9, Protein 19.1
SPICY RED SNAPPER CAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 0 grams
RICE FLAKED RED SNAPPER WITH ROASTED CHILE SAUCE
Provided by Floyd Cardoz
Categories Blender Fish Ginger Roast Dinner Seafood Snapper Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- Make sauce:
- Preheat oven to 350°F.
- Place garlic cloves on 6-by-6-inch square of foil, drizzle with olive oil, and sprinkle with 1/2 teaspoon salt. Wrap garlic tightly in foil and roast in middle of oven until soft, 30 to 35 minutes. When cool enough to handle, unwrap and separate cloves. Squeeze garlic from skin into small bowl. Set aside.
- On gas stove, directly over burner turned to moderately high heat, roast chiles, turning with tongs, until softened and charred on all sides, about 6 to 8 minutes. (Alternately, roast chiles in broiler, turning occasionally, about 2 1/2 minutes.) Immediately seal in airtight container or place in bowl and cover tightly with plastic wrap. Let sit until cool enough to handle, about 10 minutes, then uncover. Holding chiles under cold running water, rub off charred skins. Cut off tops, gently split chiles open, and discard seeds if desired. (Seeds will add additional heat to final dish.) Set aside.
- In dry, 10-inch skillet over moderately low heat, toast coriander seeds, shaking skillet often, until fragrant and several shades darker, about 3 minutes. Transfer to small bowl. Toast cumin seeds in same manner. (Do not wash skillet.) When cool, finely grind both spices in electric coffee/spice grinder. Set aside.
- In same skillet, over moderately low heat, toast coconut, stirring occasionally to prevent sticking, until fragrant and golden, about 7 minutes. In blender, combine coconut, garlic, chiles, and 1/2 cup water. Purée until smooth, adding additional 1/4 cup water if necessary. Set aside.
- In medium saucepan over moderately high heat, heat canola oil until shimmering. Add shallot and ginger, and cook, stirring, until fragrant, about 1 minute. Add garlic-chile purée (do not clean blender) and ground spices. Pour stock into blender, swish around to collect residual puré, and pour into pan with other ingredients. Add tamarind paste and sugar, and season with salt. Simmer, stirring occasionally, until thickened slightly, about 12 minutes. Keep warm.
- Cook fish and finish dish:
- Preheat oven to 400°F.
- In small bowl, beat together egg, flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper to make egg wash.
- Place rice flakes in medium bowl.
- Working with 1 fillet at a time, generously brush skinned side of snapper with egg wash, then gently dredge same side in rice flakes and sprinkle with salt and pepper. Repeat with remaining snapper.
- In large ovenproof skillet, over moderately high heat, heat 2 tablespoons oil until shimmering. Add 3 snapper fillets, coated sides down. Sear, without turning, until coating is golden brown, about 1 1/2 minutes. Turn fillets over and place skillet in oven. Roast, uncovered, until firm and just cooked through, about 2 to 4 minutes. Transfer fillets to platter and loosely cover with foil to keep warm. Heat remaining 2 tablespoons oil in skillet and cook remaining fillets in same manner. Serve with roasted chile sauce.
SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY
What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.
Provided by Lauren Lee
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
- Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
- Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
- Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
- Enjoy!
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