Posts Tagged ‘noodles’

Asian Noodle Toss

Asian Noodle Toss

8 ounces uncooked thin spaghetti
1 package (10 ounces) julienned carrots
1 package (8 ounces) sugar snap peas
2 cups cubed cooked chicken
1 can (11 ounces) mandarin oranges, undrained
1/2 cup stir-fry sauce

Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat. Yield: 5 servings.

Recipe found here: Asian Noodle Toss

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Parmesan Noodles

Parmesan Noodles

8 ounces wide noodles
2 tablespoons butter
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well. Yield: 4 servings.

Recipe found here: Parmesan Noodles

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Hong Kong Style Noodles with Chicken and Vegetables

Hong Kong Style Noodles with Chicken and Vegetables

1/4 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
1/2 cup canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions

In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions

Recipe found here: Hong Kong Style Noodles with Chicken and Vegetables

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Asian Beef and Noodles

Asian Beef and Noodles

1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.

Recipe found here: Asian Beef and Noodles

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spicy shrimp noodle bowl

Spicy Shrimp Noodle Bowl

1 (8.2-oz.) package teriyaki-flavored Asian-style noodles
2 (14.5-oz.) cans chicken broth
1 pound peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/4 cup spicy Szechuan sauce
2 cups shredded napa cabbage
1 cup fresh snow peas, trimmed and cut into 1-inch pieces
3/4 cup shredded carrots
1/4 cup loosely packed fresh cilantro leaves
3 green onions, thinly sliced

1. Cook noodles according to package directions; drain.

2. Stir together flavor packet from noodles and chicken broth in a 3-qt. saucepan. Bring to a boil; add shrimp, and cook 3 minutes. Stir in Szechuan sauce and next 3 ingredients. Cook 2 minutes. Stir in noodles, cilantro, and green onions.

Note: We tested with Annie Chun’s All Natural Asian Cuisine Teriyaki Meal Starter and House of Tsang Szechuan Spicy Stir Fry Sauce.

Recipe found here: Spicy Shrimp Noodle Bowl

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Sesame Chicken and Noodles

Sesame Chicken and Noodles

1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 Tbsp.honey
1 Tbsp.reduced-sodium soy sauce
1 Tbsp.grated fresh ginger
2 tsp.Asian garlic-chili sauce
2 6-oz. pkg.refrigerated grilled chicken breast strips
12 oz.dried udon noodles or whole-wheat spaghetti
3 Tbsp.toasted sesame oil
2 medium yellow, red and/or orange sweet peppers, cut in bite-size stripssee savings
Fresh cilantro

1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Recipe found here: Sesame Chicken and Noodles

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sesame beef and asparagus stir-fry

Sesame Beef and Asparagus Stir-Fry

1/4 cupreduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
1 tablespoon dark Asian sesame oil
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
2 cups water
2 packages (3 ounces each)beef-flavored ramen noodles
4 scallions, trimmed and sliced
2 tablespoons vegetable oil
1 pound boneless beef sirloin, thinly sliced across grain
3 cloves garlic, minced
1 pound fresh asparagus, diagonally cut into 1 1/2-inch piecessee savings
1 tablespoon sesame seeds, toasted

1. In cup, mix soy sauce, vinegar, hoisin sauce, brown sugar, ginger, 2 teaspoons sesame oil, the cornstarch and red pepper flakes. In medium-size saucepan, bring water to a boil. Add noodles with only one of the seasoning packets, the scallion and the remaining 1 teaspoon sesame oil. Remove from heat; let stand, covered.

2. In large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sirloin and garlic. Stir-fry for 3 minutes. Remove beef. In same skillet, heat remaining 1 tablespoon vegetable oil. Add asparagus; stir-fry for 2 minutes. Stir soy sauce mixture. Add beef and soy sauce mixture to skillet. Stir-fry about 1 minute or until thickened. Sprinkle with sesame seeds. Serve with noodles.

Recipe found here: Sesame Beef and Asparagus Stir-Fry

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asian beef and noodle bowl

Asian Beef and Noodle Bowl

4 cups water
2 3-ounce packages ramen noodles
2 teaspoons chili oil or cooking oil*
12 ounces beef flank steak or beef top round steak, cut into bite-size strips
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 cup beef brothsee savings
1 tablespoon soy sauce
2 cups torn fresh spinach
1 cup shredded carrots
1/4 cup snipped fresh mint or cilantro
1/4 cup chopped peanuts (optional)

1. In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.

2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.

3. Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.

If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.

Recipe found here: Asian Beef and Noodle Bowl

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Beef Noodle Bowl

what you need
1/2lb. linguine, uncooked
3cups broccoli florets
3 carrots, peeled, sliced
2tsp. oil
1lb. beef sirloin steak, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1Tbsp. teriyaki sauce

make it
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Recipe found here: Beef Noodle Bowl

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Noodle Bowl

1 (3-oz.) package Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
1/2 cup fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
1/4 cup shredded napa cabbage
1 to 2 Tbsp. chopped peanuts


Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.

Note: You can substitute 1/2 cup chopped cooked chicken for the shrimp.

Recipe found here: Noodle Bowl

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