BUCKWHEAT NOODLES WITH THAI GRILLED CHICKEN
Categories Chicken
Number Of Ingredients 30
Steps:
- Marinate chicken: In a large bowl, whisk together all ingredients except chicken until sugar dissolves. Toss chicken in marinade, cover bowl and refrigerate 30 minutes. Divide chilled chicken among 4 skewers, cover and refrigerate until ready to use. (This step may be done a day ahead.) 2. Make noodle salad: Cook noodles in a pot of boiling water until al dente, according to package directions. Strain, then refresh noodles in a bowl of ice water. Drain, then place in a bowl. Toss with sesame oil, cover and set aside. In a separate bowl, toss together scallions, cucumbers, carrots, cilantro, Thai basil, mint and ginger. Cover bowl and set aside. 3. Make dressing: Use a mortar and pestle to pound garlic, chilies and sugar together until thoroughly crushed. Stir in fish sauce and lime juice. Set aside. 4. Preheat broiler. Remove chicken skewers from refrigerator and place on a baking sheet. Place under broiler and cook until exterior is nicely caramelized and interior is cooked through but still juicy, 3-4 minutes per side. RELATED Meat on the Side: Modern Menus Shift the Focus to Vegetables 5. Meanwhile, toss together chilled noodles and vegetables. Toss salad with enough dressing to coat. Serve any remaining dressing on the side. If desired, add Sriracha for more heat. 6. To serve, divide noodle salad among 4 chilled plates, top each with one chicken skewer and sprinkle with peanuts.
THAI GRILLED CHICKEN AND NOODLES
For a real spicy kick, give the chicken as much time to marinate as you can. Time does not include marinating.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the curry paste, sugar and half the lime zest and juice. Slash the chicken breasts, place in a shallow non-metallic dish and pour over the marinade. Marinate for at least 30 minutes.
- Preheat the grill / broiler to medium and cook the chicken for 20 mins, turning occasionally,until cooked through and lightly charred.
- Meanwhile, cook the noodles according to packet instructions and combine with remaining lime zest and juice, scallions, pepper, soy sauce and cilantro.
- Serve the noodles in warm bowls topped with the sliced chicken.
Nutrition Facts : Calories 512, Fat 3.3, SaturatedFat 0.9, Cholesterol 136.9, Sodium 273.4, Carbohydrate 58.4, Fiber 1.4, Sugar 3.8, Protein 57
BUCKWHEAT NOODLE AND CHICKEN SOUP
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with 1/4 teaspoon of the salt and pepper to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 5 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 1056 milligrams, Sugar 5 grams, TransFat 0 grams
BUCKWHEAT NOODLES WITH GINGER AND MISO
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat's delicious nutty flavor, look 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.
Provided by David Tanis
Categories dinner, lunch, pastas
Time 25m
Yield 4 small servings
Number Of Ingredients 14
Steps:
- Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.
- Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
- Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt. Garnish with torn or chopped shiso leaves. Serve with dressing and lime wedges on the side.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1165 milligrams, Sugar 5 grams
STIR-FRIED VEGETABLES AND CHICKEN WITH BUCKWHEAT NOODLES
This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne, 2009). This stir-fried vegetables and chicken with buckwheat noodles makes two servings-you can share with a friend, keep one portion for the next day, or halve the recipe.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- In a large pot, boil 6 cups of water; add the salt.
- Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
- Place noodles in a colander and rinse thoroughly in cold water.
- Drain water completely, toss lightly in the sesame oil, and set aside.
- For the stir-fry, heat a heavy skillet and add oil.
- Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
- Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
- Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
- Add the nama shoyu (or tamari) and 2 tablespoons water.
- Finally, add the snap peas for 1 minute.
- Toss in a bowl with the noodles and serve.
- Garnish with fresh cilantro, and serve chicken breasts on the side.
THAI-INSPIRED GRILLED CHICKEN THIGHS
If you're a grilled chicken thigh and Asian food fan, you're in for a treat. This marinade has the perfect combination of savory-sweet-spicy-salty, and these juicy thighs will make your entire family happy. Serving suggestions would be jasmine rice, grilled or stir-fried veggies, or a chilled cucumber salad. Garnish with chopped cilantro and serve with lime wedges on the side.
Provided by lutzflcat
Categories World Cuisine Recipes Asian
Time 2h21m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
- Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
- Preheat the grill to medium-high heat and oil the grate.
- Remove chicken thighs from marinade, discarding marinade.
- Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from grill and allow to rest for a few minutes before serving.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 13.4 g, Cholesterol 127.7 mg, Fat 25.8 g, Fiber 0.4 g, Protein 37.3 g, SaturatedFat 6.7 g, Sodium 2309.5 mg, Sugar 10.8 g
THAI GRILLED CHICKEN THIGHS
Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
- Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g
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