NOODLES WITH CORIANDER
Provided by Marian Burros
Categories dinner, quick, main course
Time 20m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Bring 3 quarts of water to boil in covered pot; salt if desired.
- Pour boiling water over Chinese vermicelli and let sit for 15 minutes or cook Italian vermicelli, uncovered, in boiling water until al dente about 3 minutes. Drain.
- Chop coriander; sprinkle over noodles with sesame oil.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 105 milligrams, Sugar 1 gram
CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH
Steps:
- For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
- PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
- Wine Suggestion: Lenswood Sauvignon Blanc, Australia
CHILLI CHICKEN NOODLES WITH CORIANDER PESTO
This recipe is the first time I have used Sambal Oelek and it was delicious. I almost didn't make it because the recipe sounded a bit fiddly, but it did say 15 minutes prep and 15 minutes cooking time, so I gave it a go. Absolutely delicious!! It does suggest using peanuts instead of cashews if desired, though I used cashews. Recipe found in the February 2010 issue of Recipes+.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Process coriander, parmesan, cashews and garlic until smooth.
- Cut each chicken breast into half, hoizontally.
- Heat the 1 tblsp oil in a large frying pan over a moderate heat. Cook chicken for 3 minutes each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 minutes. Slice.
- Add onion and tomatoes to pan. Cook and stir for 2 - 3 minutes or until onion softens. Remove from heat.
- Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender. Drain; return to pan. Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. (I only ever use Himalayan Crystal Rock Salt now days - google it to see why). Toss to combine.
- Spoon into shallow serving bowls. Serve at once.
Nutrition Facts : Calories 1105.6, Fat 65.8, SaturatedFat 13.2, Cholesterol 177.8, Sodium 398.1, Carbohydrate 79.3, Fiber 5.7, Sugar 6.4, Protein 50.5
VEGGIE PEANUT NOODLES WITH CORIANDER OMELETTE RIBBONS
Combine egg noodles with fresh Asian flavours- sweet chilli sauce, garlic and coriander, with some Chinese greens and crunchy carrots thrown into the mix
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions. Drain, reserving 2 tbsp of the cooking water. Toss the noodles in a drizzle of sesame oil and set aside.
- Meanwhile, heat half the sunflower oil in a wok. Add the carrots and stir-fry until tender. Tip in the garlic, cabbage and half the spring onions, and stir-fry for 1-2 mins until the cabbage begins to wilt. Mix together the peanut butter, soy, sesame oil, chilli sauce and reserved cooking water, then add to the pan. Toss in the noodles and heat until warmed through.
- Whisk the eggs, chopped coriander and some seasoning in a bowl. Heat the remaining sunflower oil in a non-stick frying pan. Tip in the eggs, stir once, then allow to set on one side. Turn over carefully, using a plate if you need to, and cook the other side until set and golden. Slide out onto a board. Cool for 1 min, then cut into strips. Scatter over the noodles, along with the remaining spring onions and a few coriander sprigs.
Nutrition Facts : Calories 453 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
CORIANDER NOODLES WITH ZUCCHINI AND CARROTS
Categories Pasta Vegetable Side Vegetarian Quick & Easy Dinner Carrot Zucchini Fall Vegan Noodle Coriander Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.
- Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.
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