Best Rachael Rays Yakitori Noodle Bowls Remixed Recipes

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YAKITORI NOODLE BOWLS



Yakitori Noodle Bowls image

Yakitori Noodle Bowls

Provided by The Rachael Ray Staff

Number Of Ingredients 17

Salt
1 pound soba noodles
2 tablespoons vegetable oil
1 pound boneless
skinless chicken breasts or tenders
cut into bite-size pieces
2-inch piece fresh ginger
peeled and grated or finely minced
Freshly ground black pepper
2 bunches scallions
trimmed of roots and cut into 2-inch pieces on an angle
1/3 cup dry sherry (eyeball it)
1/3 cup tamari (eyeball it)
2 tablespoons sugar
1 tablespoon toasted sesame oil
Toasted sesame seeds
for garnish

Steps:

  • Place a large pot of water over high heat for the noodles
  • Once boiling, add some salt and the noodles and cook according to package directions
  • Drain thoroughly
  • While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons
  • Toss the chicken with the grated ginger and season with some pepper
  • Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes
  • Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute
  • Add the drained noodles to the skillet and toss to combine
  • To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds
  • Serve with Asian Cucumber Spinach Salad alongside

NOODLE BOWLS



Noodle Bowls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

Steps:

  • Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
  • Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

HOISIN NOODLE BOWLS, ROASTED MUSHROOM YAKITORI AND CUCUMBER-SESAME SALAD



Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

Salt
1 pound whole-wheat spaghetti
4 limes, juiced, divided
3 tablespoons rice wine vinegar
3 tablespoons honey
1 tablespoon toasted sesame oil
1 seedless cucumber, thinly sliced
1 red onion, thinly sliced, divided
3 tablespoons toasted sesame seeds
2 pounds mixed fresh mushrooms - shiitake, oyster, crimini
1/4 cup teriyaki sauce
1 bunch scallions, chopped into 2-inch lengths
4 tablespoons vegetable oil, divided
1 tablespoon grill seasoning
1 red bell pepper, seeded and thinly sliced
1 cup pea pods, thinly sliced
3 to 4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) package frozen shelled edamame
1/4 cup hoisin sauce, available on Asian foods aisle of market
1 to 2 tablespoons Asian chili sauce or hot sauce, to taste
1/4 cup chopped cilantro leaves
Handful mint leaves, finely chopped

Steps:

  • Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.;

MY BASIC NOODLE BOWL (WITH VARIATIONS)



My Basic Noodle Bowl (With Variations) image

I am a fan of noodle bowls. They are cheap, easy, use up scraps and you can be eating in 5 minutes. Not gourmet by a long stretch but they lend themselves to so many variations - only a few of which are mentioned here. Check out your fridge and pantry and let your imagination and personal taste take over. It is an excellent use for 1/2 a pork chop for example.The ingredients list may seem long but you only need to select a few. It seems strange even writing 'optional' as most of it is! Have fun with it! Note: The nutitional data is all out of whack. You would have to use all the protein options plus the egg and still wouldn't get past 40 gr of fat. I wouldn't recommend 12oz of meat/shrimp in one noodle bowl: :)

Provided by K9 Owned

Categories     One Dish Meal

Time 13m

Yield 1 serving(s)

Number Of Ingredients 11

3 ounces ramen noodles (hold on to the seasoning packet. you may need some of it)
2 -3 ounces cooked chicken, sliced thin or 2 -3 ounces cooked shrimp
2 cups chicken broth (the meat you use will determine which broth you choose) or 2 cups vegetable broth (the meat you use will determine which broth you choose)
1 1/2 cups bok choy (alone or combined) or 1 1/2 cups bean sprouts (alone or combined)
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro (optional)
1 hard-boiled egg (optional)
1 -2 tablespoon soy sauce, to taste
1 teaspoon sesame oil (to taste)
grated fresh ginger (optional)
red pepper flakes (optional)

Steps:

  • Put vegetables (except cilantro and green onions) of your choice and whichever broth you are using in a medium saucepan and bring to a boil.
  • Break up packaged noodles and add to the boiling broth - reduce heat and simmer for 1 minute.
  • Add thinly sliced cooked beef, pork,, chicken or shrimp.
  • Add the sesame seed oil, ginger if using and soy sauce to taste.
  • Cook 1 minute more.
  • Taste the broth and add some of the seasoning packet until you are happy with the taste.
  • Empty the contents of the saucepan in to a bowl and sprinkle with cilantro (if using) and green onions.
  • I like to add a hardboiled egg that has been quartered.
  • Slurp and enjoy!

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