Spicychinesenoodles Recipes
SPICY CHINESE NOODLES
This salad get its kick from ground red pepper. You can go hotter or milder by adjusting the amount of red pepper
Provided by TishT
Categories Fruit
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling water over medium high heat cook the pasta for 8 minutes or until tender.
- Drain well and place in a large bowl Add the red peppers, scallions, soy sauce or tamari, oil, ginger, nuts, garlic, cilantro, ground red pepper and honey.
- Toss well.
- Let the salad marinate for 1 hour before serving.
Nutrition Facts : Calories 245.7, Fat 9.1, SaturatedFat 1.4, Sodium 536.8, Carbohydrate 36.9, Fiber 0.9, Sugar 1.8, Protein 7.7
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
SPICY ASIAN NOODLES
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
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 CHINESE NOODLES
Steps:
- 1. Cook the pasta according to the directions on the package. Drain. 2. While the pasta is cooking, combine in a small saucepan the peanut butter, soy sauce, vinegar, honey, and cayenne. 3. Mix together the pasta and the peanut butter sauce. If the pasta is too dry, add a little fat-free chicken broth to thin the sauce. Garnish with green onions.
SPICY SINGAPORE NOODLES
These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce - an ideal way to use up leftover roast pork too
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 19
Steps:
- Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
- Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.
Nutrition Facts : Calories 455 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2.8 milligram of sodium
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- Cook noodles in boiling water in a large pot according to the package instructions. Drain, rinse with cold water, drain again and set aside.
- While the noodles are cooking, in a small bowl, whisk together soy sauce, vinegar, and hot chili oil. Make sure to scoop up some pepper solids from the bottom of the chili oil. Mix well.
- Once the noodles are cooked, rinsed and drained, place them in a large bowl, pour the sauce over the noodles, and throw the chopped green onion and cilantro on top. Mix until the noodles are evenly coated by the sauce. Divide the dish into four portions and slurp away!
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