THAI NOODLE BOWL WITH CHICKEN
Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
- Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 848 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams, Sugar 5 grams
THAI BEEF & BROCCOLI NOODLE BOWL
This easy Thai beef stir-fry with coconut milk, honey and fish sauce served over rice noodles is packed with flavour, and ready in 30 minutes
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
- Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
- Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.
Nutrition Facts : Calories 706 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)
A popular Thai soy sauce noodle dish.
Provided by Lynda Q
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
- Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
- Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
- Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 27.4 g, Cholesterol 35.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 592.2 mg, Sugar 2 g
THAI BEEF NOODLE BOWLS
Check out these Thai noodles that are made using cabbage and beef - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
- Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g
THAI BASIL NOODLE WITH BROCCOLI
Big Flat rice noodles with chicken or pork, stir fried with egg,broccoli,onions, tomatoes and basil leaves.
Provided by Nadia Melkowits
Categories One Dish Meal
Time 30m
Yield 1 plate, 2 serving(s)
Number Of Ingredients 17
Steps:
- Separate the noodles by peeling them apart one at a time. Set aside.
- Prepare your ingredients: Crush the garlic and chilies, and set aside. Pick off the leaves of the basil, and set aside.
- Add the oil to a pan, and heat on high. Then add the garlic, chilies and onions. Keep stirring so it doesn't burn.
- When the garlic turns light brown, add the broccoli & meat. Keep stirring and cook until finished, about a minute.
- Add the noodles. You may need to add a a few tablespoons of water if the pan gets too dry. Don't add a lot, or the noodles will get mushy.
- After frying for a minute or two, add the soy sauces, sugar and oyster sauce & alcohol. Stir well to mix.
- Add the basil & tomatoes. Stir to mix. When the basil is wilted it's done.
Nutrition Facts : Calories 824.6, Fat 15.4, SaturatedFat 2.1, Sodium 1827, Carbohydrate 156.6, Fiber 8.2, Sugar 11.7, Protein 12.7
THAI-STYLE PORK NOODLE BOWL
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
- Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
- Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
- Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
- Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g
THAI NOODLES WITH PRAWNS AND BROCCOLI STIRFRY
Make and share this Thai Noodles With Prawns and Broccoli Stirfry recipe from Food.com.
Provided by LifeIsGood
Categories Thai
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Noodles:.
- Bring 2 quarts of water to a rolling boil. Cook noodles for 2 minutes, then rinse extremely well under cold running water. (This will ensure the noodles are clean and free of the pungent dried rice flour odor.) Drain noodles in colander and spread out to dry for at least 20 minutes. The noodles will stick together, but don't be alarmed.
- Meanwhile, heat the 2 tablespoons oil in a wok or large nonstick saucepan over moderate heat. Add garlic, shallots and chile paste and allow to sizzle until golden, about 30 seconds. Add catsup, sugar, fish sauce and salt and reduce slightly, about 1 minute. Add 2/3 cup chicken stock and reduce heat. Stirring frequently, simmer for 3 to 5 minutes. Remove 2 tablespoons of the sauce and set aside.
- Add noodles to wok and using chopsticks, gently separate the noodles. Turn often and sauté until noodles absorb all the sauce and are cooked until just tender, about 5 minutes. Add bean sprouts, scallions and peanuts and fold into the noodles. Remove from heat and set aside.
- Prawn Broccoli Stirfry:.
- Heat the 1 tablespoon oil in another nonstick pan over moderate heat. Add yellow onion and garlic and sauté until soft and aromatic, about 1 minute. Add the prawns. Toss in pan until they turn opaque, about 2 minutes. Add broccoli, reserved sauce and the 1/3 cup chicken stock. Cover and cook until vegetables are thoroughly hot, another 2 minutes.
- To serve, portion noodles onto individual dinner plate and top with the prawns and broccoli stir-fry. Garnish with peanuts, cilantro and lemon wedges.
Nutrition Facts : Calories 671.2, Fat 23.1, SaturatedFat 3.2, Cholesterol 71.4, Sodium 1858.4, Carbohydrate 98.1, Fiber 5, Sugar 23.1, Protein 22
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