PEI WEI ASIAN DINER SHANGHAI PORK RIBS
Make and share this Pei Wei Asian Diner Shanghai Pork Ribs recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Grind all of the spice mixture in a spice grinder. Set aside.
- Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
- Preheat oven to 250 degrees F.
- Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
- Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day.
- Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.
Nutrition Facts : Calories 1121.7, Fat 80.9, SaturatedFat 28.5, Cholesterol 339.1, Sodium 1234.7, Carbohydrate 3.9, Fiber 1.6, Sugar 0.2, Protein 95
PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
This dish is not complicated to make. Stir some chicken and spices together and simmer. Finish with a squeeze of lime and nam pla and you have soup to die for.
Provided by Broke Guy
Categories Clear Soup
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, place chicken wings, garlic, ginger, lemongrass, kaffir lime leaves and galangal root in 1 liter of water. Bring to a boil over high heat.
- Reduce heat to low and simmer for 30 minutes, occasionally removing foam that floats to surface of broth.
- Shred lettuce into bite sized pieces. Cut tomato into small wedges. Remove root ends of bean sprouts.
- Soak pho noodles according to package directions.
- When soup has simmer 30 minutes, stir in the nam pla and lime juice. Season with salt and black pepper.
- Separate noodles into two bowls, pulling gently apart. Top both bowls with bean sprouts and lettuce.
- Ladle broth into each bowl and garnish with tomato slices and cilantro.
Nutrition Facts : Calories 418.9, Fat 16.2, SaturatedFat 4.5, Cholesterol 75.5, Sodium 1234.6, Carbohydrate 44.7, Fiber 3, Sugar 5.7, Protein 23.8
BEST ORIENTAL SALAD DRESSING
This is great on an Asian inspired salad - think Pei Wei, or PF Changs. I've included several substitutions which have worked for me as well, since I never seem to have ALL the ingredients on hand at the same time...
Provided by Gatorbek
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated.
- This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving.
- The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results. Send me any other substitutions you've tried!
PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.
Provided by kitty.rock
Categories Vietnamese
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
- Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
- Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
- Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
- Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
- In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.
Nutrition Facts : Calories 661.5, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 578.3, Carbohydrate 39.5, Fiber 2.6, Sugar 3.3, Protein 45.2
ASIAN CHICKEN SOUP
Make and share this Asian Chicken Soup recipe from Food.com.
Provided by pammyowl
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
- Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
- Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
- Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.
Nutrition Facts : Calories 508.5, Fat 17.8, SaturatedFat 3.9, Cholesterol 97.9, Sodium 752.7, Carbohydrate 60.8, Fiber 6, Sugar 7.2, Protein 29.1
ASIAN NOODLE SOUP
A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket.
Provided by Mama2boys
Categories Clear Soup
Time 1h
Yield 2 cups per serving, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
- Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
- Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
- Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
- Cook the noodles according to package directions and drain.
- Add chili garlic sauce to soup and season with salt and pepper.
- Discard garlic clove and ginger.
- Thinly slice pork and add on top soup/ noodles in bowl.
Nutrition Facts : Calories 279.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.2, Sodium 1083.3, Carbohydrate 27.8, Fiber 2.7, Sugar 3.4, Protein 28.3
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