CILANTRO CHICKEN AND SPICY THAI NOODLES
Provided by Aaron McCargo Jr.
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
- For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
- Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
CILANTRO TABOULI
Steps:
- Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g
RICE NOODLES WITH CILANTRO, MINT AND PEANUTS
Categories Herb Pasta Side Vegetarian Peanut Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving 2 tablespoons vinegar mixture.
- Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
- Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. place handful of noodles in large bowl. Drizzle with reserved 2 tablespoons vinegar mixture and toss to coat. Add remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.
PEANUT CILANTRO NOODLES
I had peanut noodles at a Thai carry-out place and then craved them again days later (and miles away). This recipe cures my craving for those noodles. I love cilantro and I add more than the recipe states :)
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
- Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
- Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.
Nutrition Facts : Calories 439.9, Fat 14.7, SaturatedFat 2.1, Sodium 792.6, Carbohydrate 58.6, Fiber 1.4, Sugar 3, Protein 19.1
QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)
Quick and delicious Chinese-style rice noodles.
Provided by Serena Liew
Categories Side Dish
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 48 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 356.9 mg, Sugar 0.4 g
ASIAN NOODLES WITH GINGER-CILANTRO SAUCE
Categories Food Processor Ginger Herb Pasta Side Quick & Easy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
- With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.
HOMEMADE CILANTRO & MINCED ONION NOODLES
I used to make with parsley and minced onion. Now cilantro flakes are available and I like to use them. I did not buy a store brand box noodles for 30 years.Put these in any broth and enjoy!
Provided by Montana Heart Song
Categories Healthy
Time 30m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix water, onion flakes and cilantro flakes. Let set 10 minutes.
- Stir once. Onions and cilantro will swell.
- Add eggs, salt and margarine. Beat until frothy and margarine mixed.
- In large bowl, add flour and baking powder.
- Stir. Make a well in the middle, a deep hole.
- Add the beaten eggs and flakes mixture.
- Fold the flour in all four directions over the well.
- Add water 1 tbsp at a time if dough is too dry. Really depends on how large the eggs are.
- Keep folding the flour over and over.
- Now use hands to mix. Knead dough with the back of your palms.
- While kneading sprinkle the 1/2 cup flour into the dough, knead, fold over, sprinkle, knead, fold over, sprinkle, knead, sprinkle, fold over.
- Form into a large ball please in a bowl.
- Cover, let rest about 10 minutes.
- Divide dough into 4 portions. Turn out each portion on a floured surface. Roll to 1/8 inch thickness.
- Do not use a pasta machine.
- Some of the minced onions pop out.
- Roll up jellyroll fashion. Sprinkle a little flour on dough while rolling up.
- Let set a few minutes. Use a very sharp knife. Cut in 1/4 or 1/2 inch wide strips.
- You can air dry or dry in 200° oven.
- I turn the noodles a few times while drying.
- Store in an air tight container.
- You can use a batch fresh and cook in water or broth also.
Nutrition Facts : Calories 140.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 28.2, Sodium 219.9, Carbohydrate 24.7, Fiber 0.9, Sugar 0.4, Protein 4.2
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