LIME NOODLES WITH VEGETABLES, BASIL, AND SESAME
Provided by Jean Georges Vongerichten
Categories Blender Herb Vegetable Sauté Vegetarian Dinner Lunch Lime Mint Basil Broccoli Bell Pepper Carrot Noodle Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.
- 2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
- 3. Fill a large bowl with water and ice and set aside.
- Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)
- 4. Heat the remaining 3 tablespoons oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
- 5. Bring a large pot of water to a boil and salt it. Cook the noodles until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Put the noodles in a warmed serving bowl; drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.
PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE
Inspired by pork larb, the Southeast Asian pork dish topped with an abundance of fresh herbs and served in lettuce cups, this dish builds on big-batch make-ahead staples. In this case, the traditional minced pork filling is swapped out for shredded roasted pork. (You can make enough for the week with our Meal Prep Slow-Roasted Pork recipe.) We added a handful of pre-steamed vegetables from our Meal Prep Steamed Vegetables, along with tender rice noodles and a simple seasoning of sweet chili sauce, fish sauce and lime juice. Serve it all in crispy lettuce leaves with fresh herbs and chopped peanuts for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
- Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
- Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
- Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.
CHILI VEGETABLE NOODLES
Make and share this Chili Vegetable Noodles recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pan of water to the boil and heat a non-stick wok until hot. Mix together the sesame seeds, red chili, scallions, Chinese 5 spice, soy sauce and sweet chili sauce. Set aside.
- Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
- Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender. Toss through the dressing and serve with the noodles.
Nutrition Facts : Calories 246.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 32.9, Sodium 19, Carbohydrate 47.4, Fiber 5.5, Sugar 6.5, Protein 8.3
SWEET RED CHILI NOODLES WITH SESAME SEEDS
Make and share this Sweet Red Chili Noodles With Sesame Seeds recipe from Food.com.
Provided by Linky
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put a large pot of salted water on to boil.
- Meanwhile, mix Sweet Red Chili Sauce, oil, lime juice and sesame seeds in small bowl.
- Cook Rice Noodles according to package directions, drain and rinse briefly.
- Pour noodles into serving bowl and mix with sweet red chili mixture. Serve.
Nutrition Facts : Calories 312, Fat 9.4, SaturatedFat 1.3, Sodium 332.5, Carbohydrate 52.4, Fiber 2.5, Sugar 2, Protein 3.2
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