Hoisin Noodle Bowls Roasted Mushroom Yakitori And Cucumber Sesa Recipes
NOODLE BOWLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
- Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
HOISIN NOODLE BOWLS, ROASTED MUSHROOM YAKITORI AND CUCUMBER-SESA
Make and share this Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesa recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.
- Preheat oven to 450 degrees F.
- Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.
- Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.
- Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.
Nutrition Facts : Calories 910.6, Fat 30.1, SaturatedFat 4.1, Cholesterol 0.5, Sodium 986.5, Carbohydrate 139, Fiber 9.2, Sugar 28.4, Protein 38.2
RACHAEL RAY'S YAKITORI NOODLE BOWLS- REMIXED
This isn't exactly her recipe, but I have to give her credit. I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. If you want to try her recipe go to http://www.rachaelrayshow.com/food/recipes/yakitori-noodle-bowls/ and follow the recipe. Here's my version. I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent.
Provided by Pamplemoussee
Categories Lunch/Snacks
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions.
- While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
- Bring sauce to a boil and simmer until pasta is cooked.
- Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.
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