27 EASY NOODLES TO MAKE TONIGHT
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a noodle recipe in 30 minutes or less!
Nutrition Facts :
DAN DAN NOODLES
Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
- To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
- In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
- Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.
DAN DAN NOODLES
Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce over noodles.
Provided by Cooking44
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
- Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
- Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 65.7 g, Cholesterol 87.2 mg, Fat 22.2 g, Fiber 4.6 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 663.1 mg, Sugar 5.2 g
TAN TAN NOODLES
This lively, spicy noodle dish was one of our favorites at a restaurant in Vancouver. The restaurant is no longer there, but we have perfected the recipe, and it is fantastic!
Provided by Bhappys kitchen
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini.
- Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed.
- The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil.
- To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.
Nutrition Facts : Calories 862.3, Fat 44.7, SaturatedFat 10, Cholesterol 118.2, Sodium 3005.9, Carbohydrate 61.4, Fiber 7.1, Sugar 7.3, Protein 56.8
COUNTRY BAKED NOODLES
This falls under the category: Amazing What a Great Recipe Can Be Produced from Such Humble Ingredients. It's quick and so easy to make too. This is another recipe from my favorite (award-winning) midwestern cookbook "Hollyhocks and Radishes." If you'd prefer, substitute sour cream for the yogurt, but IMHO it tastes just as good, and it's much lower in fat! (Note that this comes from a cookbook from the Upper Peninsula of Michigan, which is technically in Canada, so I'm submitting this for Zaar World Tour Canadian recipes.)
Provided by Kumquat the Cats fr
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook egg noodles according to package directions (for fine noodles, boil 3-4 minutes) and drain.
- Mix all ingredients together except for paprika.
- Pour mixture in 2 quart casserole dish lightly sprayed with cooking oil.
- Bake, uncovered, for 25-30 minutes and sprinkle with paprika before serving.
PANCIT CANTON
Make and share this Pancit Canton recipe from Food.com.
Provided by Steve P.
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
- Set aside.
- Heat oil over medium-high heat in wok or large skillet.
- Saute garlic and onions until tender.
- Add pork, chicken and shrimp, and cook until browned.
- Add soy sauce, stirring to flavor.
- Add chicken broth and bring to boil.
- Add cabbage, green beans, carrots and mushrooms.
- Cook until vegetables are tender, yet crisp, 5-8 minutes.
- Add noodles, mixing gently to prevent them from breaking.
- Cook until liquid is absorbed and noodles are done, about 10 minutes.
- Remove from heat.
- Season with black pepper and patis.
- Garnish with green onions and lemon wedges.
SZECHUAN DAN DAN NOODLES
I love Asian noodle dishes, especially the spicy ones! This one's just hot enough; add more heat if you like. I also like the flavor of both the sesame oil and sesame seeds in this dish, and I toast the seeds until they're nearly brown. This makes a nice and quick side dish for dinner, or a tasty light lunch.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
- Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
- Toss with the noodles and garnish with green onion and cilantro.
- This is traditionally served cold or at room temperature.
Nutrition Facts : Calories 282.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 47.9, Sodium 516.8, Carbohydrate 43.1, Fiber 2.6, Sugar 1.8, Protein 9.7
KING DU NOODLES
A wonderful asian noodle dish using all three types of soybean paste from Barbara Fisher. Her soybean paste primer is posted in asian category
Provided by MarraMamba
Categories Asian
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 24
Steps:
- Heat wok until a thin wisp of white smoke coils up from it. Add oil and heat until it shimmers. When it is ready, add onions and cook and stir until they are just beginning to take on color. Add ginger, garlic, chiles, and mushrooms and stir fry until fragrant-about forty-five seconds or so. Add pressed tofu and continue stir frying another minute.
- Add pork, soy bean pastes/sauces, Sichuan pepper, pepper and sugar, and stir fry, chopping at the meat to separate it with your wok shovel. Cook until most of the pink is gone from the meat.
- Add wine, cook off alcohol. Add chicken broth and cornstarch mixture, cook, stirring, until thickened. Add sliced scallion tops and cilantro, stir to combine.
- Remove from heat, drizzle with sesame oil.
- Divide noodles into bowls, and top with meat sauce and vegetable shreds.
Nutrition Facts : Calories 545.6, Fat 34.9, SaturatedFat 10.7, Cholesterol 106.8, Sodium 331.8, Carbohydrate 24.9, Fiber 4.5, Sugar 10.2, Protein 33.1
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