Thai Noodles With Prawns And Broccoli Stirfry Recipes

Steps:

• Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
• Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
• Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
• Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Steps:

• Cook the noodles following pack instructions, drain, run under cold water and set aside.
• Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
• Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

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.

Steps:

• Heat Wok, add tablespoon peanut oil, allow the oil to heat.
• Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
• Add the prawns in wok and stir-fry until they are covered with oil.
• Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
• Add noodles until they are separated.
• Add mint and coriander, then mix in the vegetables and cook until they are warm.
• Serve in bowls and garnish with roasted cashews.
• Enjoy.