Best Cellophane Noodles With Garlic Cucumbers And Cilantro Ww Recipes

CELLOPHANE NOODLES WITH GARLIC, CUCUMBERS AND CILANTRO - WW

Steps:

• Bring a large pot of water to a boil. Add noodles, simmer 3 minutes and drain.
• Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Add noodles, carrots, snowpeas and cucumber; toss well. Yields about 1 1/2 cups per serving.

CELLOPHANE NOODLES WITH PEANUT SAUCE

Steps:

• Place a medium pot of water on the stove to boil.
• Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent.
• While the bean threads are cooking, make the sauce.
• Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk.
• Drain bean threads and carrots and toss with the sauce.

CELLOPHANE NOODLES WITH PORK & TOMATO

Steps:

• Cut pork into bite-size pieces.
• Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
• Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
• Soak noodles in lukewarm water for 15 minutes.
• Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
• Peel and mince garlic and green onions.
• Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
• Add pork & stir-fry for 2 minute.
• Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
• Salt to taste AFTER liquid has evaporated.

STIR-FRIED CELLOPHANE NOODLES

Steps:

• Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
• Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
• Slice ginger, green onion, and pork.
• Heat oil in skillet.
• Stir fry ginger, pork, and mushrooms for 2 minutes.
• Add green onions, chicken broth, bouillon cube, and soy sauce.
• Bring to boil; simmer for 5 minutes.
• Add noodles, vinegar, salt and pepper.
• Stir to mix.
• Simmer another 5 minutes.

HONEY TERIYAKI CHICKEN

Steps:

• Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
• Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
• Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
• Discard any remaining marinade.
• Remove chicken from grill pan and sprinkle with toasted sesame seeds.

BAKED TURKEY AND JACK CHEESE CHIMICHANGAS - WEIGHT WATCHERS

Steps:

• Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
• Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
• Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
• Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
• Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.