Orange Chile Noodles Recipes
COLD CHILI ORANGE NOODLES
A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.
Provided by Chef Kate
Categories Chinese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Sauce:.
- Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- Place sauce in a jar and keep, covered, in the fridge.
- For the Noodles:.
- Cook noodles according to package directions until al dente.
- Remove from boiling water and shock in ice water and drain again.
- Toss noodles with sesame oil.
- Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
- When ready to Serve:.
- Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- Add bean sprouts and carrots and toss again.
- Add additional sauce if necessary but don't overdo.
- Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.
Nutrition Facts : Calories 610.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 71.8, Sodium 7702, Carbohydrate 102.4, Fiber 4.6, Sugar 37.4, Protein 22.6
ORANGE CHILI NOODLES
This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!
Provided by spatchcock
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot over high heat, bring about 8 cups of water to a boil.
- Add the noodles and cook until al dente, 7 to 10 minutes.
- Drain well and place in large bowl.
- Set aside.
- In a bowl, whisk together the remaining ingredients.
- Pour the dressing over the noodles and toss well.
- Let sit at least 10 minutes before serving.
- (Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.
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.
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