GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
ASIAN LIME NOODLES
This is so good. I have been eating it off and on for weeks. If you like noodles with asian flair then this is the dish for you. It is so nice becuase you can change it up and have a whole new meal.
Provided by Undercoverfatty
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Take a piece of foil that is two to three times as big as the baking dish you will be using and line the bottom of the pan.
- finley chop garlic and onions. place them into the bottom of the foil lined pan.
- take the bricks of noodles and break them in to a few pieces so that they fit in an even layer over the onions and garlic (reserve the oriental seasoning that come with the noodles for anotehr step).
- dump the mushrooms with the water that is in the can on top of the noodles.
- (OPTIONAL) you can now place shrimp or salmon on top of the mushrooms now if you want for a yummy addition.
- now zest and juice the lime on top of your noodle and mushroom layer or ontop of the meat if you chose to add it to your dish.
- then sprinkle the oriental flavor packs and the chinese 5 spice on the top of the dish or your meat. Then salt and pepper to your liking.
- Now take pour 8oz of your stock down the side of the dish so that it doesnt wash away your seasonings you just added.
- Now bunch the foil up like a tent leaving just a small opening for venting.
- Place in oven for 25 mins and then check the level of the broth, add more to your liking or if the noodles are not done and still need more moisture then retent and place in the oven till the noodles are just done yet still have a bit to them.
Nutrition Facts : Calories 212.5, Fat 7.1, SaturatedFat 3.4, Sodium 1205.3, Carbohydrate 31.3, Fiber 1.6, Sugar 2, Protein 6.7
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
ASIAN NOODLES WITH LIME PEANUT SAUCE
Prepare as written or add cubed or shredded chicken or shrimp for an easy, inexpensive one-dish meal.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, drain and rinse under cold water.
- Meanwhile, steam broccoli about 3 minutes. Add snow peas and sugar snap peas and steam an additional 2 minutes, until all veggies are crisp tender.
- Toast peanuts in a dry skillet over medium high heat, about 3 to 5 minutes, stirring.
- Make a sauce by combining peanut butter, soy sauce, water, vinegar, lime juice, scallions, ginger, brown sugar and red pepper flakes until smooth.
- Toss the pasta with the vegetables and then toss in the peanut sauce. Coarsely chop the toasted peanuts and sprinkle over each bowl. Serve.
Nutrition Facts : Calories 472.7, Fat 18.7, SaturatedFat 3.5, Sodium 467.7, Carbohydrate 62.6, Fiber 6.2, Sugar 9.7, Protein 17.7
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- Place the shrimp in a colander and rinse with cool water until thawed. Let the shrimp drain until ready to use.
- In a small bowl stir together the sriracha, soy sauce, brown sugar, and about 1 Tbsp juice from the lime. Set the sauce aside.
- Fill a medium sauce pot with water, place a lid on top, and bring to a boil over high heat. Once boiling, add the ramen noodles (without the flavoring packet) and continue to boil until the noodles are tender. Drain the noodles in a colander (if using the same colander for the shrimp, make sure to wash it with soap and water first).
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