ASIAN MUSHROOM RAMEN NOODLES
Recipe video above. A quick Asian ramen noodle side dish with caramelised garlic mushrooms with a hint of sesame! Don't let this 4 ingredient sauce fool you - once it hits the pan, it completely transforms. 4 as a side, 2 as a main (add more veggies!)
Provided by Nagi
Time 15m
Number Of Ingredients 11
Steps:
- Mix Sauce ingredients in a small bowl.
- Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
- Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
- Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
- Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
- Push mushrooms to the side to make a big well in the centre.
- Add water then squidge noodle cakes in.
- Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
- Add green part of green onions and toss well, adding more water if needed to make it saucy.
- Serve immediately!
Nutrition Facts : Calories 289 kcal, Carbohydrate 34 g, Protein 8 g, Fat 14 g, SaturatedFat 7 g, Sodium 560 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
- Transfer to a large platter and serve.
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
This is a great recipe based on one from Bon Appétit Magazine (July 2002). If you prefer, you can top this salad with chopped, grilled chicken, tofu, or fish rather than the eggs. If you like some heat in your food, add a little chili sauce or oil or red pepper flakes. This dish can be served warm, at room temperature, or chilled and is great the next day too!
Provided by blucoat
Categories One Dish Meal
Time 22m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- (If using dry mushrooms: Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms.) Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add ginger, garlic, and mushrooms. Stir-fry for about 2 minutes. Add cabbage and 2-inch green onion pieces; toss until onion tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.).
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
Nutrition Facts : Calories 359.2, Fat 13.3, SaturatedFat 2.6, Cholesterol 117.8, Sodium 423.4, Carbohydrate 48.2, Fiber 3.9, Sugar 4.4, Protein 12.9
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- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
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