ORANGE CHILI NOODLES
This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!
Provided by spatchcock
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot over high heat, bring about 8 cups of water to a boil.
- Add the noodles and cook until al dente, 7 to 10 minutes.
- Drain well and place in large bowl.
- Set aside.
- In a bowl, whisk together the remaining ingredients.
- Pour the dressing over the noodles and toss well.
- Let sit at least 10 minutes before serving.
- (Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.
ORANGE CHILE NOODLES
Steps:
- In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
- In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, if using.
COLD NOODLES WITH CHILE OIL AND CITRUSY CABBAGE
While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be hard to go wrong with any pairing. A salad of fresh herbs (cilantro, dill, mint, parsley) topped by a creamy tahini dressing is a good place to start. From there, feel free to include a mess of citrusy cabbage and whatever blanched, roasted or raw vegetables you may have on hand for texture. While these suggestions are optional (it doesn't have to be vegetarian: shredded rotisserie chicken or last night's pork chop would also be welcome), seek out saucy, herby, crunchy, tangy and spicy ingredients to liven up an already lively bowl of noodles.
Provided by Alison Roman
Categories dinner, weekday, noodles, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 28
Steps:
- Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
- Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
- If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
- If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
- If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
- When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.
COLD CHILI ORANGE NOODLES
A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.
Provided by Chef Kate
Categories Chinese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Sauce:.
- Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
- Place sauce in a jar and keep, covered, in the fridge.
- For the Noodles:.
- Cook noodles according to package directions until al dente.
- Remove from boiling water and shock in ice water and drain again.
- Toss noodles with sesame oil.
- Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
- When ready to Serve:.
- Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
- Add bean sprouts and carrots and toss again.
- Add additional sauce if necessary but don't overdo.
- Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.
Nutrition Facts : Calories 610.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 71.8, Sodium 7702, Carbohydrate 102.4, Fiber 4.6, Sugar 37.4, Protein 22.6
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