ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE
Provided by Food Network
Categories main-dish
Time P1DT2h15m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make the venison:
- Preheat the oven to 220 degrees F.
- Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
- To make the sauce:
- Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
- To make the cabbage:
- In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
- To make the potato noodles:
- Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
- Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
- To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.
KOREAN SWEET POTATO NOODLES (JAPCHAE)
If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish.
Provided by A Day In the Kitchen
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
- Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
- Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
- Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
- Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 33 g, Cholesterol 47.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 2.3 g, Sodium 909.6 mg, Sugar 8.5 g
GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES
This is my grandma's recipe. My dad calls it "Toucan Tuna Casserole" because it uses two cans of everything. It is uncommon among tuna casserole recipes because it uses potato chips instead of noodles. Serve with Worcestershire sauce.
Provided by PJBeach
Categories Tuna Casserole
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
- Bake in the preheated oven until the top is crispy, about 30 minutes.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 32.5 g, Fiber 4.6 g, Protein 13 g, SaturatedFat 9.3 g, Sodium 936.4 mg, Sugar 1.6 g
SWEET POTATO NOODLES (JAPCHAE)
Provided by Cecilia Hae-Jin Lee
Categories Beef Dinner Lunch Meat Noodle Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 or 5 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
- Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
- In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
BADISCHE SCHUPFNUDELN (POTATO NOODLES)
Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.
Provided by Seb
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
- Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
- In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 27.9 g, Cholesterol 39.1 mg, Fat 9.6 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 212.8 mg, Sugar 1 g
SPICY GARLIC POTATO NOODLES
These homemade, gluten-free noodles are made with potato starch. Similar in texture to a pad Thai noodle (slippery and sticky on the outside and firm and chewy on the inside), they're neutral in taste and are perfect for absorbing the flavor of any sauce.
Provided by Chef John
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
- Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
- Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
- While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
- Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
- Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
- Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
- Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 68.5 g, Fat 10.4 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 1694.7 mg
THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
- Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
- Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
- Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.
RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY
Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt
Provided by Eva Merz
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
- After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
- Mash potatoes until no lumps remain.
- Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
- Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
- Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
- Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
- In a medium-sized pan, melt the butter.
- Add noodles and bacon and fry until both are golden brown on all sides.
- Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
- Top with green onions before serving.
- Enjoy!
Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Provided by Cheryl Slocum
Categories Sweet Potato/Yam Olive Oil Ginger Cashew Vinegar Sesame Oil Noodle Basil Lime Dinner Lunch Dairy Free Vegan Vegetarian Wheat/Gluten-Free Crohn's & Colitis Crohn's
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
- Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
- Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
- Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
- Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.
SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH
This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, soups and stews, appetizer, main course
Time 25m
Yield Serves four as a main dish, six as a starter
Number Of Ingredients 7
Steps:
- Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
- If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1166 milligrams, Sugar 2 grams
HERB AND POTATO CRUSTED HALIBUT WITH CUCUMBER NOODLES AND ZUCCHINI BLOSSOMS
Steps:
- For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices.
- For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside.
- For the fish: Preheat the oven to 350 degrees F.
- Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside.
- Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat.
- Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes.
- Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt.
- To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving.
JAPCHAE (KOREAN SWEET POTATO NOODLES WITH EGG & VEGETABLES)
Recipe courtesy of Chef Sunny and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Soak the shiitake and wood ear mushrooms in cold water for 2 hours, and up to overnight. Soak the noodles in hot water for 30 minutes.
- Drain the shiitake and wood ear mushrooms. Squeeze the water from the shiitakes, and then thickly slice. Tear the wood ear mushrooms into pieces. Cut the king oyster mushrooms into 1/4-inch planks, and then 1/4-inch slices. Halve the onion, remove the root end, and slice with the grain. Cut the bell peppers into 1/4-inch slices. Grate the carrots on a mandoline using the 1/4-inch coarse-toothed blade. Cut the chives into 2-inch lengths. Keep all the vegetables in separate piles on a platter and place near the stove.
- Bring a large saucepan of water to a boil.
- Heat 3 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add the king oyster mushrooms, onions, and 1/2 teaspoon of the salt and cook, stirring with tongs, until softened, for 3 to 5 minutes. Remove from the pan to a large bowl or platter. Add 2 more tablespoons of the grapeseed oil to the pan, and then the yellow and orange peppers and 1/4 teaspoon of the salt. Cook, stirring, until softened, about 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the red peppers, carrots, and 1/4 teaspoon of the salt, and cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the shiitake and wood ear mushrooms and 1/4 teaspoon of the salt. Cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 3 more tablespoons of the grapeseed oil to the pan, and then the chives and 1/2 teaspoon of the salt. Cook, stirring, until limp, about 2 minutes. Remove from the pan to the bowl.
- Add the noodles to the boiling water and boil until they turn clear and soften, about 3 minutes. Drain.
- Heat 2 teaspoons of the grapeseed oil in a medium nonstick skillet over medium heat. Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board. Add the remaining 2 teaspoons grapeseed oil to the pan and put over medium-high heat. Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board. Fold each egg pancake into thirds and slice into very thin strips.
- Toss the hot noodles with tongs in a large mixing bowl with the sesame oil. Drizzle in the soy sauce and toss, coating the noodles well. Scatter in the garlic and mix well. Then add all the vegetables and mix with the tongs (or your hands if not too hot) to really get the vegetables and noodles integrated. Sprinkle in the scallions, honey, and sesame seeds and toss well. Transfer to a serving bowl and scatter the egg slices on top.
Nutrition Facts : Calories 627.5, Fat 38.7, SaturatedFat 5.1, Cholesterol 140.1, Sodium 1738.7, Carbohydrate 58.3, Fiber 4.5, Sugar 10.4, Protein 14.3
SPICY CHINESE SHRIMP AND SWEET POTATO NOODLES RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- To make the sauce, combine the Hoisin sauce, rice vinegar, sambal oelek or chili paste, sesame oil, 1/2-inch grated ginger, pineapple juice, soy sauce, lime juice, and honey, and mix well. Add the shrimp and set aside to sit for 20 minutes while you prep everything else. In a large skillet heat the sesame oil over medium-high heat. Once shimmering, add the serrano, ginger, and garlic. Sauté for 1 to 2 minutes. Add the peppers and radishes, and sauté for 5 to 8 minutes, until softened. Toss in the sweet potato noodles. Add the sauce that the shrimp is marinating in, but hold the shrimp for now, and stir in the sweet chili sauce. Reduce heat to medium, cover, and cook for about five minutes, tossing once until the sweet potato noodles begin to soften. Add in the shrimp and cook for 3 to 5 minutes longer until the shrimp is pink and cooked through. Serve and top with chopped peanuts and fresh cilantro.
JAPCHAE: SWEET POTATO NOODLES STIR-FRIED WITH VEGETABLES
Steps:
- In a medium bowl, mix yangnyumjang sauce ingredients, whisking well. Set aside. Add 4 tablespoons of the yangnyumjang sauce to the sliced beef and combine well. Heat 2 tablespoons of oil in a wok over medium-high heat. Add beef, stir-frying until it is no longer red. Remove from the wok. Set aside. Heat 1 tablespoon of canola oil in a wok over medium-high flame. When it begins to sizzle, add 5 tablespoons yangnyumjang sauce and 1/4 cup water. Add noodles, stir-frying 3-4 minutes. Transfer to a large bowl and set aside. Mix shitake with 1 teaspoon each of: soy sauce, sugar and sesame oil, plus dash of pepper. Heat 1 teaspoon of oil in wok over medium heat. Add shitakes, stir-frying about 3 minutes. Set aside. Season oyster mushrooms with 1/4 teaspoon salt, 1 teaspoon sesame oil and a dash of pepper. Heat 1 teaspoon oil in wok over medium heat. Add mushrooms, stir-frying 1-2 minutes. Transfer to bowl with shitakes. Add 1 teaspoon of oil to wok over medium heat. When hot, add onion, stirring frequently. Sprinkle 1/2 teaspoon of salt. Saute about 3 minutes, adding a little water if onions stick. Remove from heat and transfer to bowl with mushrooms. Heat 1 teaspoon of oil in wok over medium-high heat. Stir-fry cucumber skins, 1-2 minutes. Remove from heat and spread on a plate to cool. Heat 1 teaspoon of oil in a pan over medium heat. Add carrots and cook 2-3 minutes. Season with 1/2 teaspoon salt. Remove from heat. Spread on plate to cool. Heat 1 teaspoon of oil in wok over medium-high heat. Add red bell pepper with 1-1/2 teaspoon chopped garlic and 1 teaspoon salt. Stir-fry 2-3 minutes. Remove from heat. Stir in 2 tablespoons chopped green onion, 1 teaspoon sesame salt * and a dash of pepper, combining well. When all ingredients are cool, toss beef, vegetables and 2 tablespoons of yangnyumjang sauce with the noodles. Serve at room temperature or chilled. *Available from Korean grocers or Asian markets
JAPCHAE (KOREAN STIR-FRIED SWEET POTATO NOODLES)
Prep everything then sauté the vegetables and throw in the cooked noodles...that's it! Note: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean "cold noodles", which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets. This recipe was featured as part of Chowhound's "Easy Weeknight Vegetarian Main Dishes".
Provided by gailanng
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
- Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
- Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
- Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.
Nutrition Facts : Calories 305.9, Fat 10.9, SaturatedFat 1.8, Cholesterol 35.9, Sodium 1487.2, Carbohydrate 44, Fiber 3.9, Sugar 7.1, Protein 10
MASHED-POTATO NOODLES
Provided by Florence Fabricant
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil the potato in water until tender. Finely mash and allow it to cool to lukewarm.
- Stir in the egg and one teaspoon of the salt. Mix in the flour enough to make a soft dough. Be sure to add enough flour so the dough is not sticky. Transfer the dough to a well-floured board.
- Knead the dough lightly for a minute or two. Roll into a rectangle about eight by 12 inches and about one-half-inch thick. Bring a kettle of salted water to a boil.
- At this time place the onions, cabbage and remaining teaspoon of salt in a heavy-bottomed skillet or saucepan, cover tightly and place over low heat to steam until very tender but not brown.
- Cut the dough into strips one-fourth-inch wide and cut the strips into one-inch pieces. You may cook the noodles as they are or roll each one lightly into a slender sausage shape. Drop the noodles into boiling water and boil about three minutes, until they rise to the surface. Drain and keep covered.
- Melt the butter in a large skillet. Add the bread crumbs and stir in the steamed onions, cabbage and dill. Add the cooked noodles, heat and toss lightly to mix with the crumbs and onions and serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 5 grams, Carbohydrate 64 grams, Fat 14 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHWESTERN SWEET POTATO NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
- Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.
Nutrition Facts : Calories 288, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 524 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 4 grams, Sugar 10 grams
POTATO NOODLES
Provided by Masaharu Morimoto
Number Of Ingredients 2
Steps:
- Peel potatoes and then slice into thin slices. Wash sliced potato in water and let sit. Drain the water. Deep-fry the potato slices in peanut oil until crispy. Garnish chicken.
SPICY POTATO NOODLES (BATAKA SEV)
I've been obsessed with this crispy fried snack ever since my friend brought the recipe back from South Africa in 1988. This is adapted from a recipe she learned in a cooking class taught by a renowned Indian food authority in Cape Town, Ramola Parbhoo.
Provided by Doughgirl8
Categories Appetizers and Snacks Spicy
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
- Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
- Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
- Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 35.2 g, Fat 18.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 1024.3 mg, Sugar 5 g
SAFFRON BOLOGNESE WITH FETA CHEESE AND SWEET POTATO "NOODLES"
Saffron bolognese on top of feta cheese and super thin strips of sweet potato (aka noodles).
Provided by LittleCreature
Categories Main Dishes Pasta
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons olive oil in a small saucepan over medium heat. Add onion; cook and stir until slightly translucent, about 3 minutes. Add mushrooms; cook until slightly tender, about 3 minutes. Stir in sazon seasoning. Reduce heat to low and and simmer until flavors combine, about 3 minutes.
- Stir ground beef into the saucepan; cook over medium heat, stirring frequently, until crumbly and no longer pink, about 5 minutes. Add tomato puree; reduce heat, cover, and simmer sauce, about 10 minutes.
- Slice sweet potato into noodles using the thin julienne blade on a mandoline.
- Fill a pot with water; add 1 teaspoon olive oil and a pinch of salt. Bring to a gentle boil. Add sweet potato noodles and cook, 1 to 2 minutes. Remove from water and drain.
- Transfer sweet potato noodles to serving plates. Sprinkle feta cheese on top. Cover with sauce. Season with salt and black pepper.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 55.5 g, Cholesterol 74.8 mg, Fat 24 g, Fiber 8.2 g, Protein 19 g, SaturatedFat 11.8 g, Sodium 3988.9 mg, Sugar 15.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love