SPICY THAI NOODLES
Steps:
- Chop garnishes and set aside.
- Boil pasta, drain.
- While pasta is boiling, heat oils in a large skillet with red pepper flakes.
- Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
- Toss pasta in the skillet with the sauce.
- Can be served hot, room temperature or cold. Top with garnishes and enjoy!
Nutrition Facts : Calories 366 kcal, ServingSize 1 serving
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
SPICY PAN-FRIED NOODLES
Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.
Provided by Melissa Clark
Categories dinner, for two, lunch, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
- In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
- In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY THAI NOODLES WITH GINGER PEANUT DRESSING
Provided by Dzintra Dzenis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
- In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
- For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
- Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
- In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
- Thread the chicken pieces and orange segments alternately on the skewers.
- To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!
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