Spicy Asian Noodles For One Recipes

SPICY ASIAN NOODLES

Spicy Asian Noodles image

If you crave Asian food or just want to add some excitement to suppertime, give this exotic pasta from our Test Kitchen a try. The linguine with crunchy veggies, peanut butter and sesame seeds can be served warm or cold. For more zip, stir in an extra splash of hot pepper sauce.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

4 ounces uncooked linguine
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons molasses
1 cup fresh snow peas, cut in half
1/2 medium sweet red pepper, thinly sliced
2 green onions, thinly sliced
2 tablespoons reduced-fat peanut butter
4-1/2 teaspoons cider vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1 to 2 teaspoons hot pepper sauce
2 teaspoons sesame seeds

Steps:

Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the soy sauce and molasses; simmer for 1 minute. Stir in the next eight ingredients. Remove from the heat., Drain linguine and place in a bowl. Add vegetable mixture and toss to coat. Sprinkle with sesame seeds. Serve warm or chilled with a slotted spoon.

Nutrition Facts :

SPICY ASIAN RAMEN NOODLES

Spicy Asian Ramen Noodles image

I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.

Provided by lutzflcat

Time 15m

Yield 3

Number Of Ingredients 10

Ingredients

3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 ½ tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or more to taste
1 teaspoon grated fresh ginger
3 tablespoons creamy peanut butter
2 (3 ounce) packages ramen noodles
2 tablespoons chopped peanuts
2 medium green onions, thinly sliced diagonally

Steps:

Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g

SPICY ASIAN NOODLES FOR ONE

Spicy Asian Noodles for One image

This quick ramen recipe will have you enjoying a spicy combination of flavors in this no-cook sauce in under 15 minutes. Deep flavors in such a simple sauce. Sweetness from the apricot preserves and heat from the peppers, but you'll keep going back for more!

Provided by Chef Mo

Time 15m

Yield 1

Number Of Ingredients 12

Ingredients

1 tablespoon creamy peanut butter
1 tablespoon ginger paste
1 tablespoon chili oil
1 tablespoon apricot preserves
1 tablespoon balsamic vinegar
1 clove garlic, minced
½ tablespoon soy sauce
½ tablespoon sesame oil
½ teaspoon chili powder
¼ teaspoon crushed red pepper
1 (3 ounce) package ramen noodles
½ tablespoon chopped unsalted peanuts

Steps:

Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 41 g, Cholesterol 0.1 mg, Fat 32 g, Fiber 4.6 g, Protein 9 g, SaturatedFat 5.5 g, Sodium 854 mg, Sugar 12.9 g

SPICY ASIAN NOODLES WITH CHICKEN

Spicy Asian Noodles With Chicken image

Make and share this Spicy Asian Noodles With Chicken recipe from Food.com.

Provided by JackieOhNo

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups roasted boneless skinless chicken breasts, chopped
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6 3/4 ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry roasted peanuts

Steps:

Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

SPICY ASIAN BEEF AND NOODLES

Spicy Asian Beef and Noodles image

This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)

Provided by Ishi3179

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb beef round tip steak, cut 1/8 to 1/4 inch thick
4 ounces uncooked vermicelli or 4 ounces thin spaghetti
3 tablespoons water
1 (8 ounce) package fresh sugar snap peas
1 cup packaged fresh matchstick-style shredded carrot
2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
1/4 teaspoon crushed red pepper flakes

Steps:

Cook vermicelli according to package directions; drain.
Keep warm.
Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
Heat water in large nonstick skillet over medium-high heat until hot.
Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
Remove from skillet.
Heat same skillet over medium-high heat until hot.
Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
(Do not overcook.) Remove from skillet.
Repeat with remaining beef.
Combine stir-fry sauce and red pepper in same skillet.
Return all beef and vegetables to skillet; heat through.
Toss with vermicelli.

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