Baked Spicy Snapper With Rice Noodles Recipes

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SPICY PEANUT SHRIMP RICE NOODLES



Spicy Peanut Shrimp Rice Noodles image

An unusual Thai-inspired combination that tastes great!

Provided by LadyChef

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
¾ white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

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



Spicy Rice Noodles With Crispy Tofu and Spinach image

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

12 to 14 ounces firm tofu
1/2 to 1 teaspoon kosher salt
1 tablespoon peanut or vegetable oil
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon panko (Japanese bread crumbs)
1 tablespoon sesame seeds (optional)
8 ounces wide rice noodles
3 tablespoons sesame oil
3 tablespoons peanut oil
1 garlic clove, thinly sliced
1 (1-inch) piece of ginger, peeled and thinly sliced
1 1/2 teaspoons to 1 tablespoon red-pepper flakes, to taste
1 tablespoon sesame seeds, plus more for garnish (optional)
1 teaspoon kosher salt
1 cup roughly chopped basil, packed
3 large or 4 small scallions, roughly chopped
3 cups baby spinach, packed
1/2 lime
Toasted sesame oil, for drizzling (optional)

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



Spicy Yummy Rice Noodles image

Provided by Mary McCartney

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

7 ounces flat rice noodles
3 tablespoons toasted sesame oil
1 red onion, peeled, halved and thinly sliced
1 red bell pepper, deseeded and thinly sliced
12 ounces broccoli, broken into small florets and thinly sliced
2 tablespoons tamari (for gluten free) or soy sauce
2 tablespoons chili jam or sweet chili sauce
1/2 cup coconut milk
3 tablespoons crunchy peanut butter
1 1/4 cups hot vegetable stock (store-bought or 1/2 tablespoon vegetable bouillon mixed with 1 1/4 cups boiling water)
2 medium carrots, peeled and sliced into long ribbons using a vegetable peeler
Handful toasted peanuts, roughly chopped, to garnish (see Cook's Note)
Handful of cilantro leaves, to garnish

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



Baked Spicy Snapper With Rice Noodles image

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

1 1/2 tablespoons olive oil, divided
1 garlic clove, halved
1 1/2 tablespoons sesame oil
2 limes, juice of
1 1/2 lbs red snapper, filleted
Chinese five spice powder, to taste
cayenne, to taste
garlic powder, to taste (high Fodmap, remove is this is a trigger for you)
2 shallots, thinly sliced (high Fodmap, remove is this is a trigger for you)
1/3 fresh jalapeno, diced, no seeds
4 cups red bell peppers, chopped
4 cups green beans, cut 1/2 to 1 inch long
2 large carrots, cut julienne style
1 tablespoon low-sodium tamari (wheat free soy sauce)
4 -6 cups uncooked rice noodles

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



Vietnamese Red Snapper with Noodles image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 16

5 cloves garlic, sliced
4 stalks lemon grass, trimmed, pounded and halved lengthwise
2 habanero chiles, minced
1 large or 2 small shallots, sliced
2 tablespoons Asian fish sauce
2 tablespoons grated fresh ginger
1 teaspoon sugar
1/2 teaspoon ground turmeric
1 pound red snapper fillet, skin removed, cut into 1-inch pieces
3 ounces rice vermicelli noodles
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup sliced scallions

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



Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles: Mie Goreng image

Provided by Ming Tsai

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons Kosher salt
1 teaspoon Szechwan peppercorns, ground
2 tablespoons ground Indonesian black peppercorns
Water
1 cup self-rising flour
1/2 teaspoon baking powder
1 1/2 pounds red snapper, boneless fillets, cut into 2-inch pieces
Peanut oil, for frying
1/2 pound Chinese long beans, cut into 2 inch lengths
Garlic Fried Noodles, recipe follows
Basil sprigs, for garnish
12 cloves garlic, sliced
2 cups garlic chives or scallions
1/2 cup sambal tomat
3 eggs, beaten
1 pound fresh egg noodles, blanched
2 Thai bird chiles, minced
1/2 cup tomatoes, cut into 1/4-inch dice
1 pound water spinach or baby spinach, cleaned
1/2 cup opal basil, 1/8 inch ribbon, plus a few sprigs, for garnish
Salt and black pepper
Lime wedges, for garnish

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



Spicy Baked Snapper image

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

1 large red snapper
4 tablespoons butter or 4 tablespoons margarine
2 cups chopped tomatoes
1 cup white wine
4 ounces matouk's green seasoning
salt
2 teaspoons matouk's west indian hot sauce

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



Spicy Red Snapper Cakes image

Provided by Molly O'Neill

Categories     easy, quick, weekday, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 9

12 ounces cooked red snapper, coarsely chopped
1 jalapeno pepper, stemmed, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon grated orange rind
2 eggs, beaten
1/2 cup plus 2 tablespoons ground almonds
1/4 cup plus 2 tablespoons fresh bread crumbs
2 teaspoons salt
Freshly ground black pepper to taste

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



Rice Flaked Red Snapper with Roasted Chile Sauce image

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

For roasted chile sauce
3 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
2 mild to moderately hot fresh green chiles (4 to 6 inches in length) such as jalapeños and serranos
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 cups grated fresh coconut or unsweetened desiccated coconut, tightly packed
2 tablespoons canola oil
1 tablespoon shallot, chopped
1 tablespoon fresh ginger, peeled and chopped
1 cup chicken stock or low-sodium chicken broth
1 tablespoon tamarind paste*
1/2 teaspoon sugar
For red snapper
1 large egg
2 tablespoons all-purpose flour
1/8 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 cup (4 ounces) rice flakes or crushed unsweetened puffed rice cereal*
6 (6-ounce) pieces red snapper fillets with skin
1/4 cup canola oil
*Tamarind paste is available at Middle Eastern markets or online at kalustyans.com
**Rice flakes are also called poha thick and are available at Indian spice stores.

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



Spicy Rice Noodles With Ground Pork And Scallions Recipe by Tasty image

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

14 oz flat rice noodle, such as for pad thai
boiling water, for soaking noddles
2 tablespoons toasted sesame oil, plus more for serving
1 ½ lb ground pork
6 scallions, white and light green parts minced, dark green parts thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons chile-garlic paste, plus more for serving

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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From woonheng.com


RED SNAPPER IN FRESH AND SPICY TOMATO SAUCE - CARIBBEAN GREEN …
2019-06-17 Cook for about 3 – 5 minutes on low to medium heat. Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat. Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
From caribbeangreenliving.com


MEDITERRANEAN-STYLE BAKED RED SNAPPER - HOW TO FEED A LOON
2021-01-17 Season the tops of each fillet with a sprinkling of salt and pepper. In a small bowl or measuring cup, stir together 2 tbsp of the oil with the white wine. Pour all over the tops of the fish in the dish. Add half of the chopped garlic and basil over the tops of the fillets. Sprinkle the olives around the fish.
From howtofeedaloon.com


PAN SEARED SNAPPER WITH SPICY TOMATO AND HERB SAUCE
“The Gulf and South Atlantic red snapper populations are currently at very low levels (overfished), and both red snapper populations are being harvested at too high a rate (overfishing)….NOAA Fisheries Service also recently announced a temporary regulation to prohibit fishing for red snapper in the South Atlantic for six months beginning in January 2010.” (National Marine …
From inspiredtaste.net


10 BEST BAKED SNAPPER FILLETS RECIPES | YUMMLY
2022-06-08 garlic, oil, sauce, soy sauce, tomato paste, snapper fillet, rice wine and 4 more Cha Ca-Style Snapper Tasting Table star anise, roasted peanuts, warm …
From yummly.com


RED SNAPPER WITH ASIAN NOODLES - JAMIE GELLER
2011-05-10 Preheat oven to 400 F. Remove fish from marinade and place on a greased baking sheet. Bake for 15 minutes or until fish is flakey and firm. While fish is baking, in a large bowl, combine cold noodles with sesame oil, soy sauce, lime juice and sesame seeds and toss to coat. Drain cucumbers and add to noodles.
From jamiegeller.com


NADIYA HUSSAIN TERIYAKI CHICKEN NOODLES RECIPE | NETFLIX NADIYA …
Even a few hours will make a difference, if you have the time. Preheat the oven to 200°C/fan 180°C/gas 6. Bake the chicken for 25 minutes, until cooked through. Take the chicken pieces out of the roasting dish, leaving the marinade behind. Add the 5 nests of noodles, flipping them over to coat them in the liquid.
From thehappyfoodie.co.uk


20 MINUTE SWEET AND SPICY NOODLES - SERVED FROM SCRATCH
2018-10-07 Like how we make our 15 Minute Garlic Fried Noodles. Step 3: Heat the oil in your pan and add your sauce. Step 4: Add your noodles to the hot pan with the sauce and stir to coat the noodles. Step 5: Add your garnishes. Then enjoy! Winner winner 20 Minute Sweet and Spicy Noodles dinner! I usually gauge how good a meal is by how long the ...
From servedfromscratch.com


SPICY BEEF NOODLES - COOKING FOR KEEPS
2021-06-16 Whisk to combine. Ladel in 1/4 cup of the water the noodles are soaking in. Whisk to combine. When the veggies are softened and the ground beef is cooked through, add the sauce to the pan. Scrape up any brown bits with a wooden spoon. …
From cookingforkeeps.com


RICE NOODLES WITH SPICY PEANUT SAUCE - THE MINDFUL HAPA
Tender rice noodles are tossed with sautéed carrots, onion, bell pepper, broccoli, and garlic before being dressed in a creamy and spicy peanut sauce. The variety of textures and flavors make this dish hearty and satisfying while remaining light and fresh. It’s the perfect healthy meal that’s gluten free, vegan, and can be made in less than 30 minutes!
From themindfulhapa.com


2 BAKED RED SNAPPER RECIPES - FISHBASICS
2021-12-02 Preheat oven to 400 degrees Fahrenheit. Rinse fish and pat dry with paper towels. Place the fish on a broiler pan or baking sheet lined with aluminum foil. Brush each fish fillet with ½ tablespoon of melted butter evenly. Sprinkle each fish fillet with salt and pepper to …
From fishbasics.com


OVEN BAKED SPICY RICE RECIPE | CDKITCHEN.COM
2012-10-08 directions. Preheat the oven to 350 degrees F. Grease a 1-quart baking dish. Combine the rice, tomatoes, water, salt, olives, oil, onion, and cheese in a bowl. Mix well. Pour into the prepared baking dish. Cover the dish with foil and place in the oven. Bake at 350 degrees F for 45 minutes. Remove the foil and stir the rice.
From cdkitchen.com


THOMASINA MIERS' RECIPE FOR BAKED SPICED RICE - THE GUARDIAN
2020-06-08 Heat the oven to 210C (190C fan)/gas 7. Wash the rice and chickpeas in a sieve until the water runs clear, then set aside. Set your widest nonstick pan over a medium heat. Add two tablespoons of ...
From theguardian.com


FRAGRANT THAI BAKED RICE WITH CRISPY SKIN SNAPPER
Preheat oven to 200 degrees celsius fan bake. In a medium saucepan add coconut oil, red onion, and ginger. Sauté until the onion has softened. Then add curry paste and cook for 2 - 3 minutes. Add coconut cream, water and fish sauce, then bring to the boil. Add your rice to a baking dish then pour over the curry sauce, stir well.
From assortmentfoods.com


VEGAN RICE NOODLES WITH SPICY PEANUT BUTTER SAUCE
2018-05-16 1. Peel and shred carrots, slice bell pepper and cube mango. Put into large bowl. 2. Boil water and cook rice noodles according to instructions, drain. 3. Meanwhile prepare the sauce by first grating ginger and garlic. Then place ginger, garlic, peanut butter, soy sauce, sesame oil, maple syrup, chili paste, curry paste, and 125 milliliters of ...
From jennyisbaking.com


SPICY BAKED SNAPPER, GREENS, AND CARROTS IN PARCHMENT
Directions. Preheat oven to 425°F with racks in upper and lower third positions. Toss together carrots, mustard greens, red Fresno chile, garlic, 2 tsp. olive oil, ½ tsp. kosher salt, and black pepper in a large bowl. Lay 4 (18-inch-long x 15-inch-wide) sheets of parchment paper flat on a work surface.
From southernliving.com


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