SOBA NOODLES WITH CHICKEN AND SNAP PEAS
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
- Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
- Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
- While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
- Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams
EASY COLD SESAME NOODLES
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
- In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.
NOODLES WITH SNOW PEAS AND BOK CHOY WITH SOY-ORANGE DRESSING
Steps:
- FOR SALAD: Soak mushrooms in boiling water until softened, about 30 minutes. Remove stems and cut caps into thin strips. Cook snow peas, bok choy, and green onions in large pot of boiling water 1 minute. Drain and cool under cold water. If using fresh Chinese noodles, cook for 1 minute in another large pot of boiling water. If using dried vermicelli cook as directed on the package. Drain noodles and cool under cold running water. Combine noodles, mushrooms, cooked vegetables, bean sprouts and cilantro in large bowl. FOR DRESSING: Whisk all ingredients except oils in another large bowl. Gradually whisk in the oils until blended. Toss salad with enough dressing to coat well. Sprinkle with sesame seeds and serve. DO-AHEAD TIP: Can be made up to 1 day ahead. Cover and refrigerate. cooking.com by Bruce Aidells
UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS
Provided by Julia Turshen
Categories Kid-Friendly Quick & Easy Dinner Lunch Peanut Shrimp Pea Spring Summer Noodle Cilantro Soy Sauce Pescatarian Dairy Free Tree Nut Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
- Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
- Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.
SPICY WOK-CHARRED SNOW PEAS
High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don't have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.
Provided by David Tanis
Categories main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
- Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
- Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 4 grams, TransFat 0 grams
CHINESE NOODLES WITH SNOW PEAS AND SOY DRESSING
This is a great recipe that has a lot of possibilities. Serve as a side dish, as a light lunch or dinner, add some roasted chicken or leftover roast pork for a heartier meal, add more veggies. The noodles can be tossed with some of the dressing and refrigerated overnight; add the vegetables close to serving time. Because it's served at room temperature, it's also great for pot lucks or buffets! Originally from a September 1989 Bon Appetit magazine and was featured in a "Casual Elegance" menu. Dried shitake mushrooms may also be used. Soak in hot water to cover until softened, about 30 minutes. Drain and squeeze out excess moisture and cut into 1/2-inch cubes, discarding stems. I find that I can use less oil by "eyeballing" it than the recipe specified, making a less oily ( and lower fat!) final product.
Provided by Leslie in Texas
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Dressing:.
- Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
- (Can be prepared 1 day ahead. Cover and let stand at room temperature. Rewhisk before using.).
- For Noodles:.
- Cook noodles according to package directions;drain and refresh under cold water; drain again.
- Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
- Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
- Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
- Toss noodles with enough dressing to season to taste.
- Let stand 2 hours at room temperature.
- (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
- Cook snow peas in large pot of boiling water 30 seconds.
- Drain and refresh under cold water; drain again.
- Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
- Sprinkle remaining 1 tablespoon sesame seeds over and serve.
Nutrition Facts : Calories 521.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 47.9, Sodium 596.6, Carbohydrate 52.8, Fiber 5.4, Sugar 7.6, Protein 13.7
More about "chinese noodles with snow peas and soy dressing recipes"
RECIPE: SICHUAN-STYLE PORK NOODLES WITH SNOW PEAS
From blueapron.com
SUPREME SOY NOODLES (NEW RECIPE – FINALLY!) | RECIPETIN …
From recipetineats.com
CANTONESE SOY SAUCE PAN-FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
SPICY ASIAN NOODLES WITH MUSHROOMS AND SNOW PEAS
From juliasalbum.com
CHINESE STIR FRY NOODLES - BUILD YOUR OWN | RECIPETIN EATS
From recipetineats.com
MAKE SOBA NOODLES WITH SNOW PEAS AND ASPARAGUS IN …
From cookinglight.com
CHINESE STIR FRY WITH SNOW PEAS AND SOY SAUCE RECIPE
From thespruceeats.com
4.1/5 (37)Total Time 20 minsCategory Side DishPublished Jan 6, 2005
RAMEN NOODLES AND SNOW PEAS RECIPES - SUPERCOOK.COM
From supercook.com
10 MOST POPULAR AND TASTY CHINESE NOODLES RECIPES
From travelchinaguide.com
CHINESE NOODLE TYPES, RECIPES, AND HISTORY - THE SPRUCE EATS
From thespruceeats.com
SONIA WONG'S COLD NOODLE SALAD WITH SPICY PEANUT SAUCE RECIPE
From thekit.ca
17 BEST CHINESE NOODLES RECIPES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE EGG NOODLES WITH SMOKED DUCK AND SNOW PEAS
From bonappetit.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
CHINESE CRISPY NOODLES (CHOW MEIN) | RECIPETIN EATS
From recipetineats.com
CHINESE NOODLES - WIKIPEDIA
From en.wikipedia.org
You'll also love