CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 20
Steps:
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g
ASIAN NOODLE BROTH WITH FISH
Zingy and colourful, you can whip up this warming fish broth in super-quick time
Provided by Jamie Oliver
Categories Fish Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a pan of salted water to the boil and cook the noodles following the instructions on the pack.
- Drain the noodles in a colander, toss in a little sesame oil and divide the noodles between four serving bowls.
- Heat a large frying pan or wok over a medium heat and add a splash of vegetable oil. Stir-fry the garlic, ginger, mangetout, water chestnuts and half the chillies for 2 minutes until softened.
- Add the hot stock and bring to the boil.
- Drop in the sole pieces, cook for a minute and turn off the heat. Taste the broth and season generously with soy sauce and black pepper.
- Spoon over the noodles, dividing the fish, broth and veg evenly between the bowls. Drizzle over the lime. Serve with more soy sauce, and the coriander and chilli scattered over.
Nutrition Facts : Calories 636 calories, Fat 21.2 g fat, SaturatedFat 3.7 g saturated fat, Protein 39.7 g protein, Carbohydrate 70.6 g carbohydrate, Sugar 10.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER
This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you'll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they'll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice - tofu, fish, leftover roast chicken - or any cooked vegetable for a complete meal.
Provided by Yotam Ottolenghi
Categories noodles, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
- Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
- Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
- Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
- Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.
CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS
Steps:
- Preheat the oven to 400°F.
- Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Drain.
- While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17 to 18 minutes, until evenly golden and crisp.
- After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another 2 minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates. Serve with the crispy oven-fried fish. Pass the lemon wedges at the table.
More about "crunchy japanese fish with vegetable and noodle toss recipes"
YOTAM OTTOLENGHI’S NOODLE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 6 mins
STIR-FRIED VEGETABLES WITH RICE NOODLES - KIKKOMAN RECIPES
From kikkoman.eu
Total Time 20 mins
FISH – JAPANESE COOKING 101
From japanesecooking101.com
STIR-FRIED VEGETABLES WITH CRISPY NOODLES - KIKKOMAN …
From kikkoman.eu
17 TRADITIONAL JAPANESE SALADS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-07-30Category Recipe Roundup
- Japanese Spinach Salad. Dark leafy spinach is a nutritional powerhouse. Packed with folate, vitamin C, and iron, it’s a great base for salads like this one.
- Japanese Mushroom Salad. If you’ve never marinated mushrooms, you’re missing out. This recipe soaks mushrooms in a tangy blend of rice vinegar, mirin, tamari, and sugar.
- Japanese Seaweed Salad. Chewy, silky, and salty, seaweed salad has a very distinct and delicious taste. This restaurant-style recipe shows you how to make this takeout favorite at home, and it’s really easy!
- Japanese Cucumber Salad. This peppery salad is full of crispy, crunchy cucumbers and guaranteed to please. It’s light, refreshing, and very healthy. So if you’re craving a tangy treat that won’t weigh you down, this is the salad for you.
- Daikon Salad. This is an easy, refreshing salad with plenty of crunch. Daikon is a mild Japanese white radish. It’s a common addition to many meals, prized for its firm texture and subtle taste.
- Kani Salad. Kani is the Japanese version of crab salad. It’s made with shredded crab and cucumber, tossed in a creamy, spicy mayo, and topped with toasted breadcrumbs.
- Spicy Bean Sprout Salad. Crisp bean sprouts give this spicy salad plenty of bite. They’re tossed in a spicy sesame oil-based sauce for rich, nutty goodness.
- Ramen Noodle Salad. You may be familiar with ramen noodles as part of a hot main meal, served in a broth with meats, chicken, or fish. But you can enjoy these tasty wheat noodles cold as part of a hearty salad.
- Japanese Potato Salad. Potato salad isn’t normally associated with Japan but it’s been a feature of the country’s cuisine for over 100 years. This traditional treat is made with the classic ingredients – potato, mustard, and bacon – but with a few surprises.
- Soba Noodle Salad. Soba noodles are thin buckwheat noodles with a subtle nutty taste. They form the base of this light and tangy salad. The dressing is made from fresh ginger root, zesty lime, and maple syrup.
15 FAVORITE JAPANESE VEGETARIAN RECIPES • JUST ONE COOKBOOK
From justonecookbook.com
Reviews 8Published 2020-11-02Estimated Reading Time 6 mins
- Vegetarian Ramen. This Vegetarian Ramen recipe is so full of umami that it’s going to rock your world! Learn the secret of creating a super-rich & creamy broth without any meat bones.
- Creamy Miso Pasta with Tofu & Asparagus. This creamy miso pasta provides the best comfort whenever you need it! To keep things interesting, switch the asparagus with other seasonal vegetables, or sprinkle with furikake instead of shichimi togarashi.
- Vegan Poke Bowl. This Vegan Poke Bowl is a winner for midweek dinner! With savory tofu, an assortment of vegetables, and toothsome brown rice, it makes a well-balanced meal for vegetarian and vegan eating.
- Kabocha Miso Soup. This soulful bowl of Kabocha Miso Soup is filled with sweet kabocha and umami-rich mushrooms. It makes a fantastic side to accompany rice and a few other dishes, but also hearty enough to enjoy as a standalone dish.
- Vegetarian Japanese Curry. What makes this vegetarian Japanese curry exceptionally delicious is the colorful mix of vegetables, meaty mushrooms, and the homemade curry roux.
- Teriyaki Tofu. Crispy on all edges yet tender on the inside, this pan-fried Teriyaki Tofu is the bomb. The savory sauce takes the tofu to another level.
- Kabocha Gratin. This Kabocha Gratin with a Japanese twist is the ultimate comfort food in cold weather months. Tender chunks of sweet kabocha, umami mushrooms, and macaroni in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden.
- Inari Sushi. Sweet and tangy vinegared rice tugged inside tofu pouches, Inari Sushi is easily one of the easiest sushi for anyone to make at home! They are fast and easy, and highly portable.
- Soba Noodle Salad. For a light and easy lunch, you’ll love this Soba Noodle Salad with Honey Soy Dressing! To bulk things up, feel free to toss in some fresh greens, cucumber, kimchi, or a side of boiled egg.
COLD RAMEN NOODLE SALAD | THE MODERN PROPER
From themodernproper.com
Servings 8Calories 221 per servingTotal Time 25 mins
- Bring water to boil and cook the ramen noodles for about 2 minutes or until al dente (do not let them get soggy, they will continue to absorb the dressing so it's very important that they are cooked al dente)
- Drain, run under cool water to stop them from cooking any further and set aside.In a small bowl, mix all of the ingredients for the dressing, until the brown sugar dissolves.In a large salad bowl, toss together the cooked ramen noodles along with the cabbage, cucumber, bell pepper, green onion, cilantro and basil.Top with peanuts and sesame seeds
VEGETABLE-BACON NOODLE TOSS RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 40 minsServings 4-6
ASIAN FISH MISO NOODLES & CRUNCHY VEG RECIPE - RECIPEHOW.COM
From recipehow.com
Estimated Reading Time 2 mins
CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS
From tfrecipes.com
@context httpCarbohydrate 89 gramsCalories 574UnsaturatedFat 9 grams
VIETNAMESE NOODLE-VEGETABLE TOSS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 15 minsServings 3Calories 388 per serving
CRISPY ASIAN SALMON NOODLE STIR FRY | FOOD FOR NET
From foodfornet.com
HOW TO MAKE REFRESHING COLD NOODLE SALADS | YUMMLY
From yummly.com
NATIONAL RECIPES: YAKISOBA: JAPANESE FRIED NOODLES WITH ...
From houstonfoodtruckfest.com
STIR-FRIED VEGETABLES WITH CRISPY NOODLES - KIKKOMAN UK
From kikkoman.co.uk
10 BEST JAPANESE FRIED FISH RECIPES | YUMMLY
CRUNCHY VEGGIE TOSS RECIPES
From tfrecipes.com
CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS ...
From plain.recipes
CRISPY FRIED CHINESE FISH VEGETABLE NOODLES - FISH NOODLE ...
From youtube.com
CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS ...
From eatyourbooks.com
CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS ...
From pinterest.com
CRUNCHY ASIAN RAMEN NOODLE SALAD - COMPLETERECIPES.COM
From completerecipes.com
FISH BALLS WITH CRISPY VEGETABLES AND NOODLES - MY HEALTHY ...
From myhealthyfoodsdiet.com
JULY 9: CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS
From sarahstone-365norepeats.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love