Noodle Pancake With Stir Fried Broccoli And Tamari Walnuts Recipes

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY

Steps:

• Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
• In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
• Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
• Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
• Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
• Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
• Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
• Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
• Enjoy!

THAI PEANUT NOODLE STIR-FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
• Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

BROCCOLI STIR FRY WITH NOODLES

Steps:

• Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
• In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
• Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
• Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.

CRISPY NOODLE PANCAKE

Steps:

• Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
• Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI

Steps:

• Cut the tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel or clean tea-towels, then cut into 1/2-inch dice.
• Cook the noodles according to package directions and drain.
• Meanwhile, heat the oil in a stir-fry pan, wok, or extra-large skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides; transfer to a plate.
• Combine the broccoli and about 1/4 cup of water in the stir-fry pan. Cover and steam until the broccoli is tender-crisp.
• Add the tofu and cooked noodles to the pan along with the stir-fry sauce. Toss gently and thoroughly. Continue to cook just until everything is heated through, and serve.
• Menu
• Noodles with Stir-Fried Tofu and Broccoli (this page)
• Maple-Roasted Carrots (page 207)
• or
• Broiled Japanese Eggplant (page 214)
• Corn Slaw (page 34)
• nutrition information
• Calories: 393
• Total Fat: 13g
• Protein: 16g
• Carbohydrate: 52g
• Cholesterol: 0mg
• Sodium: 375mg

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI

Steps:

• Cut tofu into 1/2 inch thick slices.
• Dry by blotting between layers of paper towels or, preferably, clean tea towels.
• Cut blotted tofu into 1/2 inch dice.
• Cook noodles according to package directions and drain.
• Heat oil in a wok or extra large skillet.
• With heat on medium high, stir fry tofu until golden on most sides.
• Remove from pan.
• Combine broccoli with 1/4 cup of water in the pan.
• Cover and steam until tender crisp.
• Add tofu, cooked noodles and stir fry sauce to pan.
• Toss gently until well coated.
• Cook until heated through.

NOODLE PANCAKE WITH STIR-FRIED BROCCOLI AND TAMARI WALNUTS

Steps:

• Tamari Walnuts:.
• To make the tamari walnuts, heat the oil in a medium skillet. Add the walnuts and stir-fry until fragrent, about 10 seconds. Sprinkle with tamari or soy sauce and stir-fry until coated and crisp, about 20 seconds. Do not overcook. Spoon onto a plate to cool.
• Pancake and Broccoli:.
• Cook the noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, rinse with cold water, and drain again.
• Place the noodles on a clean kitchen towel and blot to remove excess moisture. Return noodles to cooking pot and toss with 1 t sesame oil. Set aside.
• In a small bowl, stir the remaining teaspoon sesame oil, rice vinegar, hoisin sauce, soy sauce, sugar, cornstarch and salt until smooth. Set aside.
• Select two large heavy skillets, or a skillet and a wok. Heat 3 T oil in each pan.
• Add the noodles to the skillet, arranging them in a uniform layer. Cover and cook over med-high heat 5 to 6 minutes, shaking skillet occasionally to prevent sticking.
• To the wok or second skillet, add the ginger, garlic and red pepper. Stir-fry until fragrent, about 20 seconds, taking care not to burn the garlic. Addd the broccoli and stiry fry until coated with the oil and sesasonings. Cover and cook over med heat until crisp-tender, about 4 minutes. Add the sauce mixture and stir to coat. Stir-fry over med heat until thickened, about 3 minutes.
• When the noodle pancake is browned and crisped on one side, place a large platter or lid on top of skillet and carefully invert so that pancake is crisp-side up on plate. Slide the pancake, crisp side up, back into the skillet and brown the other side, covered, over med-high heat about 3 minutes.
• To serve, transfer the moodle pancake to a platter. Spoon the broccoli mixture on top and sprinkle with the tamari walnuts. Use a large spatula to cut into wedges and serve immediately.
• For Vegan option use eggless pasta.