STIR FRY NOODLES
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
- Add half the scallion mixture and saute until fragrant, about 1 minute.
- Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
- Add the eggs, sriracha, chicken, and remaining scallion mixture.
- Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
- Remove from heat. Sprinkle with the reserved green onions.
Nutrition Facts : ServingSize 1 (of 4), Calories 467 kcal, Carbohydrate 44 g, Protein 45 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 173 mg, Fiber 2 g, Sugar 6 g
FIGGY PUDDING
Here's an early holiday present: A festive dessert loaded with dried fruit and brandy that can easily be made up to a week in advance because its flavors just keep improving.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
- Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
- Whisk the eggs together with the milk and sugar in a medium bowl.
- Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
- Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
- Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
- For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.
FIGGY PUDDING
I have always wondered what they were talking about in that Christmas carol. Well here it is; a recipe for Figgy Pudding. I always pictured a traditional pudding like we know it, but the English mean something different. It's actually more bread or cake-like. The taste may be a little strange to some, but to me it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can't serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.
Provided by Chef James Thomas
Categories Dessert
Time 2h30m
Yield 1 Cake, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
- Slowly incorporate flour mixture. Beat until just blended.
- Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
- Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
- Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
- Serve with a hard sauce.
GRILLED FIGGY PIES
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Warm pie crust to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside., In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a baking sheet lined with parchment; freeze until set, about 10 minutes., Unroll pie crusts. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining 1 Tbsp. maple syrup into mascarpone cheese. Spread scant 1 tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and 4 fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of crust. Fold crust over filling; press edges with a fork to seal. Repeat with remaining crust and filling. Brush egg wash over pies. Freeze pies on a parchment-lined baking sheet 10 minutes., Remove from baking sheet. Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.
Nutrition Facts : Calories 280 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
FIGGY NOODLES
Our fig tree gives us more fruit than we can eat. I discovered this unique recipe by adding fig to every dish I ate. Who knew pasta and fig would go perfectly together? Add crumbled feta cheese to give it a creamier flavor.
Provided by Chef Lizzie
Categories Noodles
Time 8m
Yield 2
Number Of Ingredients 3
Steps:
- Bring 2 cups water to a boil in a saucepan. Add ramen noodles; cook and stir until just softened, about 3 minutes. Drain noodles in a colander; toss with figs.
Nutrition Facts : Calories 209 calories, Carbohydrate 35.2 g, Fat 6.4 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 4.2 g, Sodium 826.5 mg, Sugar 8.8 g
More about "figgy noodles recipes"
GORGONZOLA WALNUT FIG LINGUINE NOODLES - VALLEY FIG …
From valleyfig.com
Servings 8Estimated Reading Time 2 minsCategory EntreesCalories 292 per serving
- Heat butter in large skillet. Add onion and sauté over medium-high heat 10-12 minutes, stirring frequently, until golden brown.
- Meanwhile prepare pasta according to package directions. Drain; toss with olive oil and set aside.
- Stir figs, walnuts and salt into onions; cook 2 minutes or until heated through. Pour mixture over pasta. Sprinkle with Gorgonzola and toss gently. Serve immediately.
FIGS FOR A THOUSAND AND ONE NIGHTS | NIGELLA'S RECIPES …
From nigella.com
THAI CHICKEN NOODLE BOWL - LITTLE FIGGY FOOD
From littlefiggy.com
TRADITIONAL CHRISTMAS PUDDING (FIGGY PUDDING) RECIPE | KITCHN
From thekitchn.com
BEST FIGGY PUDDING RECIPE - HOW TO MAKE FIGGY PUDDING - DELISH
From delish.com
FIGGY NOODLES RECIPES
From recipesfull.net
ALLRECIPES
From allrecipes.com
FIGGY NOODLES | PUNCHFORK
From punchfork.com
FIGGY NOODLES - RECIPELER.COM
From recipeler.com
HOMEMADE RAMEN NOODLES RECIPE | BON APPéTIT
From bonappetit.com
FIGGY NOODLES RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CHICKEN RAMEN RECIPE | BON APPéTIT
From bonappetit.com
FIGGY NOODLES RECIPE - RECIPESFULL.NET
From recipesfull.net
MAKE THIS EASY CHINESE CHICKEN NOODLE SOUP RECIPE - LITTLE FIGGY …
From littlefiggy.com
THE 10 MOST POPULAR NOODLE RECIPES OF 2021 | BON APPéTIT
From bonappetit.com
SOBA NOODLES + DIPPING SAUCE - LITTLE FIGGY FOOD
From littlefiggy.com
22 FRESH FIG RECIPES
From allrecipes.com
GINGER CHICKEN NOODLE BOWL - LITTLE FIGGY FOOD
From littlefiggy.com
GUIDE TO RICE NOODLES: 7 VARIETIES YOU NEED IN YOUR PANTRY | BON …
From bonappetit.com
RECIPES FOR QUICK, TASTY ASIAN NOODLE DISHES - LOS ANGELES TIMES
From latimes.com
UDON NOODLE SOUP (KAKE UDON) RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE FRENCH TOAST AND FRY-UP NOODLES: RAVINDER BHOGAL’S …
From theguardian.com
SINGAPORE-STYLE CURRY "NOODS" | MYOTO | RACHAEL RAY
From rachaelrayshow.com
DIY INSTANT THAI COCONUT CHICKEN POT NOODLES - LITTLE FIGGY FOOD
From littlefiggy.com
FIGGY FLATBREAD RECIPE > CALL ME PMC
From callmepmc.com
COOK THIS: THREE RECIPES FROM SMITTEN KITCHEN KEEPERS, INCLUDING …
From nationalpost.com
EASY SCISSOR-CUT NOODLES RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love