Cold Chili Orange Noodles Recipes

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ORANGE CHILE NOODLES



Orange Chile Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

12 ounces dried Chinese egg noodles or spaghetti
1/2 cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed
1/4 cup soy sauce
1/3 cup sweet hot chile sauce (nuoc cham ga or mae ploy, a Thai condiment)
Chopped scallions, for garnish, optional

Steps:

  • In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
  • In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, if using.

ORANGE CHILI NOODLES



Orange Chili Noodles image

This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!

Provided by spatchcock

Categories     Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces dried Chinese egg noodles or 12 ounces spaghetti
1/2 cup vegetable oil
3 garlic cloves, minced
1 tablespoon peeled minced fresh ginger
1 orange, juice and zest of
1 teaspoon frozen orange juice concentrate, thawed
1/4 cup soy sauce
1/3 cup sweet hot chili sauce (nuoc cham ga or mae ploy, a Thai condiment)
chopped scallion, for garnish (optional)

Steps:

  • In a stockpot over high heat, bring about 8 cups of water to a boil.
  • Add the noodles and cook until al dente, 7 to 10 minutes.
  • Drain well and place in large bowl.
  • Set aside.
  • In a bowl, whisk together the remaining ingredients.
  • Pour the dressing over the noodles and toss well.
  • Let sit at least 10 minutes before serving.
  • (Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.

COLD CHILI ORANGE NOODLES



Cold Chili Orange Noodles image

A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.

Provided by Chef Kate

Categories     Chinese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup chili oil
1 cup black soy sauce
1 cup cider vinegar
2/3 cup granulated sugar
2 tablespoons kosher salt (or to taste)
3 oranges, zest of, finely chopped (use the oranges for some thing else)
12 ounces thin egg noodles
1 tablespoon sesame oil
4 tablespoons bean sprouts
3 tablespoons carrots, finely shredded
2 tablespoons scallions, thinly sliced
2 tablespoons cilantro, fresh, chopped
3 tablespoons roasted peanuts, chopped

Steps:

  • For the Sauce:.
  • Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
  • Place sauce in a jar and keep, covered, in the fridge.
  • For the Noodles:.
  • Cook noodles according to package directions until al dente.
  • Remove from boiling water and shock in ice water and drain again.
  • Toss noodles with sesame oil.
  • Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
  • When ready to Serve:.
  • Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
  • Add bean sprouts and carrots and toss again.
  • Add additional sauce if necessary but don't overdo.
  • Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.

Nutrition Facts : Calories 610.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 71.8, Sodium 7702, Carbohydrate 102.4, Fiber 4.6, Sugar 37.4, Protein 22.6

COLD CHILI ORANGE NOODLES



Cold Chili Orange Noodles image

How to make Cold Chili Orange Noodles

Provided by @MakeItYours

Number Of Ingredients 13

1 cup chili oil
1 cup black soy sauce
1 cup cider vinegar
2/3 cup granulated sugar
2 tablespoons kosher salt (or to taste)
3 oranges, zest of, finely chopped (use the oranges for some thing else)
12 ounces thin egg noodles
1 tablespoon sesame oil
4 tablespoons bean sprouts
3 tablespoons carrots, finely shredded
2 tablespoons scallions, thinly sliced
2 tablespoons cilantro, fresh, chopped
3 tablespoons roasted peanuts, chopped

Steps:

  • For the Sauce:.
  • Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
  • Place sauce in a jar and keep, covered, in the fridge.
  • For the Noodles:.
  • Cook noodles according to package directions until al dente.
  • Remove from boiling water and shock in ice water and drain again.
  • Toss noodles with sesame oil.
  • Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
  • When ready to Serve:.
  • Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
  • Add bean sprouts and carrots and toss again.
  • Add additional sauce if necessary but don't overdo.
  • Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.

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