Oriental Vegetables With Noodles Recipes

ASIAN NOODLES WITH SUMMER VEGETABLES

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Asian Noodles with Summer Vegetables image

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.

Nutrition Facts : Calories 504 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 604 milligrams, Carbohydrate 83 grams, Fiber 12 grams, Protein 17 grams

Ingredients

Kosher salt
12 ounces whole-wheat spaghetti
12 ounces sugar snap peas, trimmed and halved
3 heads baby bok choy, trimmed and roughly chopped
1/3 cup cashew butter or peanut butter
3 tablespoons rice vinegar
1 tablespoon Sriracha (Asian chile sauce), plus more for serving
4 scallions, roughly chopped
1 1/2-inch piece ginger, peeled and sliced
1/2 cup fresh cilantro leaves
1 small yellow, red or orange bell pepper, diced
8 radishes, diced

CHINESE NOODLES AND VEGETABLES

Make and share this Chinese Noodles and Vegetables recipe from Food.com.

Provided by loveleesmile

Categories Chinese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Chinese Noodles and Vegetables image

Steps:

Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.

Nutrition Facts : Calories 262.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 26.4, Sodium 694.9, Carbohydrate 36.7, Fiber 4.8, Sugar 5.1, Protein 8.3

Ingredients

2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and cut into matchstick-size strips
4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup reduced sodium soy sauce
2 tablespoons chinese rice wine (mirin)
1 tablespoon oyster sauce
1 tablespoon sweet chili sauce
12 ounces fresh flat egg noodles
8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces
1 stalk fresh Thai basil, leaves chopped
1/2 bunch green onion, thinly sliced on the bias

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