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Tampilkan postingan dengan label Noodle. Tampilkan semua postingan
Tampilkan postingan dengan label Noodle. Tampilkan semua postingan
Ingredients:

- 1 teaspoon cornstarch
- 8 ounces beef eye round, trimmed and thinly sliced
- 1 tablespoon low sodium soy sauce
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 teaspoons sambal oelek or 2 teaspoons thai chili paste
- 1/2 teaspoon dark sesame oil
- 3 garlic cloves, minced
- Cooking spray
- 1 (3 3/4 ounce) package uncooked bean threads (cellophane noodles)
- 1 teaspoon dark sesame oil
- 1 teaspoon vegetable oil
- 1/2 teaspoon crushed red pepper flakes
- 5 garlic cloves, minced
- 3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
- 1 cup diagonally sliced green onion
- 1 cup julienne-cut carrot
- 1 (10 ounce) bag fresh spinach
- 1/3 cup low sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon sesame seeds, toasted

Serve 7

To prepare beef, sprinkle cornstarch over beef; toss to combine

Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat

Cover and refrigerate 30 minutes to 1 hour.Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat

Add beef mixture; stir-fry 3 minutes or until done

Remove mixture from pan

Cover and keep warm.To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender

Drain and rinse with cold water

Drain

Snip noodles several times with kitchen shears.To prepare vegetables, wipe skillet or wok clean with paper towels

Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat

Add red pepper and 5 garlic cloves; stir-fry 30 seconds

Add mushrooms, onions, and carrot; stir-fry 3 minutes

Add half of spinach; stir-fry 2 minutes or until spinach wilts

Add remaining spinach; stir-fry 2 minutes or until spinach wilts.Reduce heat to medium-low

Add beef mixture and noodles to pan, stirring well to combine

Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk

Drizzle over noodle mixture; stir well to combine

Cook over medium-low heat 3 minutes or until thoroughly heated

Sprinkle with sesame seeds.

Chapchae (Noodles With Beef and Mixed Vegetables)

Ingredients:

- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons bottled chinese hoisin sauce (essential)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/8 teaspoon black pepper

Salad

- 12 ounces boneless skinless chicken breasts
- 4 ounces angel hair pasta
- 3 medium nectarines or 3 medium peaches, sliced
- 2 cups baby bok choy, shredded
- 2 green onions, sliced

Serve 4
Calories 348.9

1. Whisk together the dressing ingredients until very well combined.

2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.

3. Drain and let cool slightly and cut into bite size pieces.

4. Cook pasta according to package directions.

5. Drain and toss with 3 tablespoons of dressing.

6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.

7. Drizzle with remaining dressing.

Asian Chicken and Pasta Salad

Ingredients: 

- 16 ounces barilla plus spaghetti
- 2 cups diagonally sliced fresh snow peas
- 4 cups shredded cooked chicken breasts
- 1 cup red bell pepper, julienned
- 1/2 cup green onion, sliced
- 1 tablespoon sesame seeds, toasted
- 3/4 cup teriyaki sauce
- 2 tablespoons dark sesame oil
- salt and pepper, to taste
- chili oil (optional)

Serve 12
Calories 282.9

1. Cook spaghetti in boiling water for 9 minutes.

2. Add sliced snow peas and cook for 1 more minute.

3. Drain and rinse under cold, running water.

4. Drain well.

5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.

6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).

7. Pour over pasta mixture and toss well.

8. Serve at room temperature or chilled.

9. Keeps well in the fridge for up to a week.

Chinese Chicken Noodle Salad


Vegetarian Chinese Noodles Salad

Ingredients:

1. Vermicelli pasta - 250.0 g
2. Sesame oil - 2.0 tbsp
3. Soy sauce - 1.0 pinch
4. Dried crushed chilli flakes - 0.5 tsp
5. Capsicum julienned - 1.0 pc
6. Fresh coriander finely chopped - 1.0 bunch

Serve 4
Calories Per Serving 248

1. Cook pasta or Noodles according to packet instructions, drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl.
3. Toss with the cooled pasta, capsicum and coriander until well mixed.
4. Cover. Serve. Or you may refrigerate for one hour.
5. Serve chilled!

Vegetarian Chinese Noodle Salad