SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
- Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
- While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
- Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.
SPICY SESAME-GARLIC RAMEN NOODLES
Ditch the flavor packet in your instant ramen and flavor your own without all of the sodium and MSG. This recipe is for the noodles only but I like to add any leftover steamed veggies I have on hand.
Provided by Soup Loving Nicole
Categories Ramen Noodles
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring 2 cups water to a boil in a large skillet. Add ramen noodles and boil for 2 minutes. Drain noodles in a colander and wipe out the skillet.
- Meanwhile, whisk sambal oelek, garlic, and ginger paste together.
- Add sesame oil to the skillet and heat over medium heat. Add drained noodles and cook until slightly crispy, about 3 minutes. Add sambal oelek mixture. Cook for 3 minutes more using chopsticks to toss the noodles in the sauce.
- Divide mixture between 2 serving bowls and garnish with toasted sesame seeds.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 29 g, Fat 14.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 4.7 g, Sodium 220 mg
SPICY SESAME NOODLES
Started making this when my daughter was going through her Thai food phase. From Marblehead Cooks cookbook.
Provided by breezermom
Categories Peanut Butter
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
- Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.
Nutrition Facts : Calories 396.4, Fat 11.1, SaturatedFat 2, Sodium 726, Carbohydrate 60.4, Fiber 3.5, Sugar 3.5, Protein 14.1
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY SESAME NOODLES
This is a sweet, hot and crunchy dish that can be served as a side or as the main course. Add the chopped veggies right before serving to insure a nice fresh affect. You can use any long noodles that suit you: spaghetti, fettucini, thin spaghetti, angel hair, etc. It is hearty, sweet and satisfying. Be SURE to use all natural peanut butter and not a store bought brand. This dish is served room temperature or cold. Great for summer.
Provided by SassiKatt Chef
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend or toss all the ingredients listed above the pasta.
- Cook noodles to al dente and once cooled, toss with sauce.
- Right before serving, toss in chopped veggies.
Nutrition Facts : Calories 521.1, Fat 24.8, SaturatedFat 3.8, Sodium 563.5, Carbohydrate 61.6, Fiber 3.9, Sugar 3.6, Protein 13.9
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