STIR-FRIED RICE NOODLE SALAD (PAD THAI)
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 19
Steps:
- Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
- Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside.
- In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.
Nutrition Facts : Calories 420 g
STIR-FRY NOODLE SALAD
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 16
Steps:
- To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
- Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
- Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.
Nutrition Facts : Calories 301 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3.35 milligram of sodium
COLD NOODLE SALAD
Steps:
- In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.
- In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.
- Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
- To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
- Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
THAI STIR-FRIED NOODLES (PAD SEE EW)
Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.
Provided by Nina
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
- Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
- Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
- Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g
SPICY STIR-FRIED RICE NOODLE
A wonderful and easy way to cook a 1-plate meal for two! It incorporates both Chinese and Malaysian style of cooking. The crispy anchovies are REALLY good! It will be waaay more yummy if you add some meat e.g. diced chicken, pork or shrimps.
Provided by WaterMelon
Categories One Dish Meal
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain.
- Beat eggs with fork in a small bowl, with a pinch of salt and black pepper.
- Spray non-stick frying pan with cooking spray and fry beaten eggs.
- Remove and slice egg into strips.
- Heat canola oil in non-stick frying pan.
- Once hot, fry anchovies until golden brown and fragrant.
- Remove and use kitchen paper towel to soak up excess oil from anchovies.
- Still using the remaining oil, saute garlic, onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
- Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked).
- Add curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir fry.
- Add pre-soaked noodle and stir-fry until noodles are cooked.
- Add soy sauce (i use about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to taste noodles before adding too much soy sauce).
- Top with crispy anchovies and sliced egg-strips before serving.
Nutrition Facts : Calories 486.1, Fat 25, SaturatedFat 4.2, Cholesterol 141.4, Sodium 407.4, Carbohydrate 56.5, Fiber 5.1, Sugar 5.6, Protein 10.7
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