Orange Chili Noodles Recipes

COLD CHILI ORANGE NOODLES

A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.

Provided by Chef Kate

Categories Chinese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Cold Chili Orange Noodles image

Steps:

For the Sauce:.
Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
Place sauce in a jar and keep, covered, in the fridge.
For the Noodles:.
Cook noodles according to package directions until al dente.
Remove from boiling water and shock in ice water and drain again.
Toss noodles with sesame oil.
Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
When ready to Serve:.
Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
Add bean sprouts and carrots and toss again.
Add additional sauce if necessary but don't overdo.
Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.

Nutrition Facts : Calories 610.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 71.8, Sodium 7702, Carbohydrate 102.4, Fiber 4.6, Sugar 37.4, Protein 22.6

Ingredients

1 cup chili oil
1 cup black soy sauce
1 cup cider vinegar
2/3 cup granulated sugar
2 tablespoons kosher salt (or to taste)
3 oranges, zest of, finely chopped (use the oranges for some thing else)
12 ounces thin egg noodles
1 tablespoon sesame oil
4 tablespoons bean sprouts
3 tablespoons carrots, finely shredded
2 tablespoons scallions, thinly sliced
2 tablespoons cilantro, fresh, chopped
3 tablespoons roasted peanuts, chopped

ORANGE CHILI NOODLES

This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!

Provided by spatchcock

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Orange Chili Noodles image

Steps:

In a stockpot over high heat, bring about 8 cups of water to a boil.
Add the noodles and cook until al dente, 7 to 10 minutes.
Drain well and place in large bowl.
Set aside.
In a bowl, whisk together the remaining ingredients.
Pour the dressing over the noodles and toss well.
Let sit at least 10 minutes before serving.
(Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.

Ingredients

12 ounces dried Chinese egg noodles or 12 ounces spaghetti
1/2 cup vegetable oil
3 garlic cloves, minced
1 tablespoon peeled minced fresh ginger
1 orange, juice and zest of
1 teaspoon frozen orange juice concentrate, thawed
1/4 cup soy sauce
1/3 cup sweet hot chili sauce (nuoc cham ga or mae ploy, a Thai condiment)
chopped scallion, for garnish (optional)

SWEET CHILI & ORANGE CHICKEN

My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Sweet Chili & Orange Chicken image

Steps:

Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil

CHILE-OIL NOODLES WITH CILANTRO

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Chile-Oil Noodles With Cilantro image

Steps:

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Ingredients

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

More about "orange chili noodles recipes"

ONE PAN CHICKEN & ORANGE CHILE NOODLES - LOVE BAKES …

Web May 4, 2020 Instructions. In a jumbo cooker, heat the olive oil over medium-high heat. Add the chicken pieces and cook 4-5 minutes, …
From lovebakesgoodcakes.com
5/5 (1)
Total Time 35 mins
Servings 6
Calories 677 per serving

In a jumbo cooker, heat the olive oil over medium-high heat. Add the chicken pieces and cook 4-5 minutes, stirring occasionally, or until the chicken begins to brown.
Meanwhile, in a medium bowl, combine the chicken broth, vegetable oil, garlic, ginger, orange juice concentrate, fresh orange juice and zest, soy sauce, and sweet hot chile sauce. Set aside.
Once the chicken begins to brown, add the onion and stir-fry for 3 minutes. Add the uncooked spaghetti pasta to the skillet with the chicken and onion. Immediately pour the prepared sauce over the top. Bring to a boil, cover and reduce heat to simmer. Cook for 10 minutes.
Remove the lid and stir the pasta. Add the cabbage, carrots, and sugar snap peas. Raise heat to medium and continue to cook and stir until the liquid is mostly gone and the pasta is tender, about 7-10 minutes.

Orange Chili Noodles Recipes

COLD CHILI ORANGE NOODLES

A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.

ORANGE CHILI NOODLES

This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!

SWEET CHILI & ORANGE CHICKEN

My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington

CHILE-OIL NOODLES WITH CILANTRO

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