Hot Asian Noodles With Broccoli Recipes

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ASIAN NOODLES AND BROCCOLI



Asian Noodles and Broccoli image

Make and share this Asian Noodles and Broccoli recipe from Food.com.

Provided by Vegetarian Network

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb broccoli
1 lb dry pasta (linguine or fettucine)
2 tablespoons dark sesame oil (toasted)
1 tablespoon light olive oil
2 minced garlic cloves
1 teaspoon hot pepper flakes
1 lb firm tofu, drained and cut into cubes
6 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons turbinado sugar

Steps:

  • Cut broccoli into bite sized chunks.
  • Bring a large pot of water to boil.
  • Add broccoli and cook until crunchy tender, about 4-5 minutes.
  • Remove broccoli with slotted spoon, rinse under cold water, and drain.
  • Add the pasta to the boiling water and cook until al dente.
  • While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
  • Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
  • Drain the pasta and toss it with the broccoli mixture.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 650, Fat 17.1, SaturatedFat 2.8, Sodium 1565.5, Carbohydrate 96.7, Fiber 7.9, Sugar 5.2, Protein 30.3

SWEET & HOT ASIAN NOODLES



Sweet & Hot Asian Noodles image

I often serve this as a side dish to my Asian dinners. I sometimes vary it and add chicken or shrimp for a one dish meal. It's very tasty and my family loves it.

Provided by hedgiehog

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

4 1/2 ounces dried rice noodles
2 tablespoons peanut oil
1 teaspoon fresh ginger, grated (I cheat and use ginger paste)
1 garlic clove, crushed
4 1/2 ounces bamboo shoots, drained and sliced into batons
4 1/2 ounces bean sprouts
2 medium carrots, sliced into batons
1 small white cabbage, shredded
2 tablespoons Thai fish sauce
2 tablespoons soy sauce (I use more to season when I'm about to serve)
2 tablespoons plum sauce
chili paste (I use Sriracha)
2 teaspoons sesame oil
1 tablespoon light brown sugar
1 lime, juice of
1 lime, rind of
3 1/2 ounces daikon radishes, sliced into thin batons
1/4 cup coriander, roughly chopped
2 tablespoons sesame seeds, toasted

Steps:

  • Cook the noodles in large pot of boiling water, following instructions on the packet.
  • Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden.
  • Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
  • stir in the sauces, sesame oil, sugar and lime juice.
  • Add the daikon and coriander, toss to mix sprinkle with sesame seeds and serve.
  • Sometimes I add a little bit of sweet chili sauce when I want it sweeter or for another variation you can add chicken or shrimp for a full meal.

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