Best Hot And Sour Peanutty Noodles With Bok Choy Recipe Epicuriouscom Recipes

BABY BOK CHOY SOUP WITH GARLIC AND GINGER

Baby Bok Choy Soup With Garlic and Ginger image

A light, vegan baby bok choy noodle soup that's both comforting and satisfying.

Provided by Caroline Phelps

Categories Soup

Time 35m

Number Of Ingredients 10

Ingredients

1 tablespoon peanut oil or vegetable oil
2 garlic cloves (minced)
2 shallots (finely chopped)
4 cups low sodium vegetable broth (or chicken broth)
2 tablespoons soy sauce
1 thumb sized piece of ginger (peeled and chopped into very thin strips)
2 dried shiitake mushrooms
2 baby bok choy (chopped bite size)
4 ounces dried rice noodles
sambal oelek or other chili paste (to taste)

Steps:

In a large pot over medium heat, add oil, garlic and shallots. Cook for 3-4 minutes, until onions are translucent and garlic is fragrant.
Add broth, soy sauce, ginger and shiitake mushrooms and bring to a boil. Lower heat to low, cover and simmer for 20 minutes.
Add bok choy and cook for 5 minutes, until tender. Turn the heat to very low and cover.
Meanwhile, bring another pot of water to boil and turn the heat off. Add rice noodles, cover and let sit for a few minutes until they have softened. There should be instructions on the package - the average soaking time is around 6-7 minutes.
Drain and divide noodles among two bowls.
Add broth and baby bok choy to the noodles and top with a little sambal oelek (about 1/4-1/2 teaspoon - a little goes a long way, it's very hot!)
Serve.

Nutrition Facts : Calories 323 calories, Sugar 2.6 g, Sodium 867 mg, Fat 3.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 61.4 g, Fiber 2.8 g, Protein 6.1 g, Cholesterol 3.5 mg

SWEET AND SPICY PEANUT NOODLES

Sweet and Spicy Peanut Noodles image

Provided by Marge Perry

Categories Ginger Side Low Fat Vegetarian Kid-Friendly Low Cal Dinner Lunch Potluck Noodle Peanut Butter Self Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 teaspoon sesame oil
1 garlic clove, finely chopped
2 teaspoons finely chopped ginger
1/4 cup natural chunky peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2 teaspoon Asian chile paste (or to taste)
6 ounces cooked linguine
1/3 cup sliced scallions

Steps:

In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.

BOK CHOY AND CHICKEN SOUP

Bok Choy and Chicken Soup image

For a less spicy broth, seed the chile before cooking.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 12

Ingredients

4 cups low-sodium chicken broth
2 cups water
2 stalks celery, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced, white and light-green parts separated
2 cloves garlic, thinly sliced
1 1-inch piece ginger, peeled and julienned
1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
1 pound boneless skinless chicken-breast halves
2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
3/4 teaspoon fish sauce
Coarse salt
Lime wedges, for serving

Steps:

Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

SPICY ASIAN CHICKEN SOUP

Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

NOODLES WITH SPICY PEANUT SAUCE

Noodles With Spicy Peanut Sauce image

An Asian style dish. You can also just make the sauce for dipping veggies into. Also you can add cooked diced chicken breast to the dish.

Provided by Rita1652

Categories Fruit

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
3 teaspoons fresh grated ginger
2 garlic cloves, minced
1 teaspoon light brown sugar
8 tablespoons peanut butter, just warmed in the micro
2 tablespoons olive oil
5 tablespoons sesame oil
1/4 teaspoon hot pepper sauce or 1/4 teaspoon chili pepper flakes
1 lb pasta, cooked
2 cups chopped broccoli, cooked in micro on high for 4 minutes
1 cucumber, seeded sliced into thin strips

Steps:

In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
Add peanut butter and oils blend.
You can add hot pepper sauce to blender or just top the dish with pepper flakes.
Depends on how much heat you like!
Or both!
Add sauce to cooked pasta and broccoli stir together.
Add pasta water if needed to thin sauce.
Top with the finely sliced cucumber.