Noodle Recipes: Noodles with green prawn
9:41 PMVietnamese noodles with green prawn
Serves 4
Ingredients Prepared:
2 100g packets bean thread vermicelli (glass noodles)
1 tbs sunflower or peanut oil
400g green prawns, peeled (tails intact), deveined
200g yellow butter beans, trimmed, cut into thirds
1 tsp caster sugar
1/4 cup (60ml) lime juice
1/4 cup (60ml) fish sauce
2 tbs rice vinegar
1 long red chilli, seeds removed, very thinly sliced lengthways
1 tbs black sesame seeds
1/2 cup each torn mint and coriander
How to Cook:
Preparing Noodles
Soak the noodles in a bowl with boiling water, Cover and leave for about 10 minutes. Drain well and set aside.
Fry the green prawn
Meanwhile, heat the oil in a skillet over medium-high heat. Add the prawns, stir for about 2 minutes until on either side cooked through. Remove from the skillet and set aside.
Cooking Beans
In a saucepan of boiling salted water, cook beans for 2 minutes until just tender. Drain, then refresh in cold water.
Making Sauce
Combine the sugar, lime juice, fish sauce and vinegar in a large bowl, stirring to dissolve the sugar.
Serve
Add the noodles, prawns, beans and remaining ingredients to the bowl with sauce. Toss to combine, then divide into 4 serving bowls and serve immediately.
Vietnam prawn noodles with sauce
Serves 4
Ingredients Prepared:
200g rice vermicelli noodles
1 large carrot, cut into thin matchsticks
1 telegraph cucumber, seeds removed, cut into thin matchsticks
1 long red chilli, seeds removed, cut into thin matchsticks
300g peeled cooked prawns (tails intact), deveined
1 cup (75g) bean sprouts
1/4 cup each of mint, coriander and Thai basil leaves
Nuoc cham (Vietnam dipping sauce) Ingredients:
2 tbs brown sugar
2 tbs fish sauce
1/3 cup (80ml) lime juice
1 long red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
How to Cook:
Making Sauce
In a bowl, stir in the sugar, fish sauce, and lime juice until sugar dissolve , then stir in chilli and garlic. Set aside until needed.
Cooking Noodles
Cook rice noodles according to packet instructions, drain well, then place in a large bowl.
Add vegetable and prawn in noodles
Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles.
Serve Noodles
Pour the dressing on bowl, toss well to combine, then ready to serve.
Nutrition information per serving:
Protein: 21.80g
Dietary Fibre: 3.80g
Fat Total: 1.50g
Energy: 1291kJ
Fat Saturated: 0.30g
Sodium: 1217mg
Carbohydrate Total: 49.90g
Cholesterol: 127.00mg
Carbohydrate Sugars: -
Noodles and prawn dressing Recipes
Serves 4
Ingredients Prepared:
200g (1/2 pkt) rice stick noodles
2 small or 1 large (about 350g) green (unripe) mangoes
2 large (about 400g) carrots
1 red capsicum, halved, deseeded, thinly sliced
100g bean sprouts
70g baby spinach leaves, washed, dried
1/3 cup firmly packed coriander leaves
300g peeled cooked large prawns
Sauce Ingredients:
1 tbs boiling water
1 tbs caster sugar
60ml (1/4 cup) fresh lime juice
1 1/2 tbs white vinegar
1 1/2 tbs fish sauce
1 tsp sambal oelek
1 small clove garlic, crushed
How to Cook:
Cooking Noodles
In a heatproof bowl, place rice stick noodles and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
Prepare Vegetables and Fruit
Peel carrots and cut into lengths small enough to fit sideways in the feed tube of a food processor. Cut cheeks from mangoes close to the seed and peel away skin. Use grater attachment to grate mango and carrot into long shreds and place in a bowl. Add capsicum, bean sprouts, spinach leaves and coriander.
Making Sauce
To make the dressing, combine boiling water and sugar in a jug, and stir until dissolved. Add lime juice, vinegar, fish sauce, sambal oelek and garlic. Whisk to combine.
Mix Noodle and Serve
Add noodles and prawns to the carrot mixture. Pour over the dressing, then use clean hands or 2 large metal spoons to toss gently until just combined. Serve immediately.
Chicken Seasoning Sauce and Noodles Recipes
Serves 4
Ingredients Prepared:
8 c. water
2 tsp. salt
8 oz. fine egg noodles
1 1/2 tbsp. vegetable oil
1 (1 1/2 lbs.) pkg. skinned and boned chicken thighs, cut into 1-inch chunks
1 c. frozen chopped onion
1 (16 oz.) jar meatless spaghetti sauce
1 lg. green bell pepper, cut in narrow strips
2 tsp. paprika
1/2 c. sour cream
How to Cook:
Cooking Noodles
Cook noodles in boiling salted water, drain. Toss noodles with 1/2 tablespoon of the oil. Keep warm.
Frying Chicken
In large skillet, heat oil then add chicken, onion and cook over high heat. Stirring often, 5 minutes or until chicken is browned and almost cooked through.
Making Sauce
Stir in spaghetti sauce, green pepper and paprika. Bring to a boil, reduce heat, cover and cook until chicken is done and green pepper is crisp-tender, about 3 minutes. Stir in sour cream. Heat through, do not boil. Serve over noodles.
Egg Noodles, Spicy Sauce Recipes
Serves 4
Ingredients Prepared:
1 lb. fresh egg noodles
4 chopped scallions
2 tsp. chili oil
2 tsp. sesame seed oil
2 tbsp. white vinegar
4 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. chopped red pepper
4 tbsp. cooking oil
How to Cook:
Cooking Noodles
Pour noodles in boiling water for 3 minutes until cooked. Drain and rinse under cold water until cool, set aside. Next, cut noodles with scissors.
Saute Seasoning
Heat 4 tbsp. oil in skillet. When oil is hot, put in rest of ingredients and stir 1 minute. Remove from heat and immediately add to noodles. Let the noodle to cool before serving.
Pasta with Tomato sauce Recipes
Serves 6
Ingredients Prepared:
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1 (14.5 oz) can diced tomatoes, drained
14 oz fusilli (spiral) pasta
salt and pepper to taste
3 tbsp pesto
3 tbsp freshly grated Parmesan cheese
3 tbsp fresh basil leaves for garnish
How to Cook:
Make Sauce
In a medium skillet over medium heat, heat the oil and saute garlic for 2 minutes, add tomatoes and simmer for 10 minutes.
Cooking Pasta
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente (tender) drain and return to pot.
Toss Pasta and Sauce
Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.
Salad and Chicken Noodles Recipes
Serves 4
Ingredients Prepared:
12 oz. egg noodle, medium noodles
3 c. cooked and shredded chicken
1/2 c. chopped fresh parsley
1/2 c. thinly sliced green onions
8 c. lightly packed torn greens
1/2 c. vegetable oil
1/4 c. lemon juice
Blended Ingredients:
1/8 tsp. garlic powder
2 tsp. sugar
1 tsp. dry mustard
1 tsp. crumbled rosemary leaves
How to Cook:
Cooking Noodles
Cook noodles according to package directions, drain and cool. Add chicken.
Seasoning Chicken - Noodles Mixture
Mix together oil and lemon juice and blended seasonings. Stir into noodle - chicken mixture. Cover and chill at least 1 hour.
Serve
Just before serving add the parsley, green onions and greens. Mix lightly until well distributed.
Noodles stew and chopped sauce Recipes
Ingredients Prepared:
5 oz arugula / rocket leaves
8 oz thin ribbon noodles
2 medium-sized ripe tomatoes
1 small clove garlic
1 1/2 oz grated hard cheese
6 tbsp extra-virgin olive oil
salt and black pepper
How to Cook:
Preparing Vegetables
Wash well rocket leafs and dry in a salad spinner. Pour boiling water on to the tomatoes in a bowl, wait 10 seconds then drain and fill the bowl with cold water; drain again and peel, remove the seeds and any hard stalk sections and chop the flesh coarsely.
Making Sauce
Place the rocket leaves in the food processor with the peeled garlic clove and grated cheese and process just enough to chop finely, not to turn into a paste. Turn into a mixing bowl, stir in the oil and the drained chopped tomatoes. Add a little salt and plenty of freshly ground pepper.
Cooking Noodles
In large saucepan, boil plenty of salted water and cook ribbon noodles (taglierini) for 3 minutes or until tender. Drain well.
Reserving about 120 ml of the liquid on the saucepan. Return the noodles to the saucepan, sprinkle with some of the reserved hot water so that it is very moist and then stir in the sauce. Ready to serve at once.
Chicken Vegetables Noodles, Sauce Seasoning Recipes
Serves 4
Ingredients Prepared:
1/4 cup water
3 tbsp rice wine vinegar
1 cup sesame tahini
1 tbsp reduced-sodium soy sauce
2 tsp sugar
1 tsp grated fresh ginger
1 clove garlic, minced
1/8 tsp pepper
4 cups shredded lettuce
2 cups shredded cooked chicken
1 cup carrots cut into julienne strips
1 cup pea pods, halved lengthwise
1 cup seeded cucumber cut into julienne strips
1 cup red sweet pepper cut into julienne strips
1/2 cup sliced green onions
1 3-oz package low-fat ramen noodles
How to Cook:
Making Sauce
In blender container or food processor bowl, mix water, vinegar, tahini, soy sauce, sugar, ginger, garlic and pepper. Cover and blend or process until smooth. Set aside untill needed.
Mix Vegetables and Chicken
In a large salad bowl toss together lettuce, onions, carrots, pea pods, cucumber, sweet pepper, and chicken.
Mix Noodles with Vegetables and Sauce
Remove seasoning mix from ramen noodle package, save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately for 4 main-dish servings.
Vegetables - Noodles, Tossed with Sauce Recipes
Serves 6
Ingredients Prepared:
1 lb chicken meat breasts (boneless and skinless)
1 tsp light soy sauce
Sauce Ingredients:
4 tbsp rice vinegar
1 tbsp orange juice
2 tbsp light soy sauce
1 tsp sugar
2 tbsp Asian sesame oil
Other Ingredients:
1 head lettuce
2 red peppers as desired
1 10 oz can fluid mandarin oranges, drained
1 8 oz can sliced water chestnuts
3/4 cup chow mein noodles
How to Cook:
Cooking Chicken
Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 tsp of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
Making Sauce
Combine the rice vinegar, orange juice, light soy sauce, sugar and sesame oil in a small bowl, refrigerate.
Prepare Vegetables
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Flakes Chicken
Take the cooked chicken. Shred the chicken meat with your hands. Set aside until needed.
Serve
Pour the dressing into the bottom of a large salad bowl. Add the lettuce and chicken, stir until mixed. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles. Sprinkle the sliced almonds or toasted sesame seeds on top if you want, and move to 6 servings bowl.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Flakes Chicken
Take the cooked chicken. Shred the chicken meat with your hands. Set aside until needed.
Serve
Pour the dressing into the bottom of a large salad bowl. Add the lettuce and chicken, stir until mixed. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles. Sprinkle the sliced almonds or toasted sesame seeds on top if you want, and move to 6 servings bowl.
Beef Sauce and Noodles Recipes
Serves 6
Ingredients Prepared:
Vegetable cooking spray
1 lb boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
1 cup whole baby carrots, cut in thin strips
4 oz. fresh snow peas, cut into thin strips
1 medium onion, cut in half and sliced
3 cloves garlic, minced
1 tbsp. minced fresh ginger root
4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1 tbsp. soy sauce
1/4 tsp. crushed red pepper
1 lb Chinese-style noodles
How to Cook:
Cooking Noodles
Cook noodles in boiling water until just tender.
Stir fry Beef
Heat skillet over medium-high heat, spray with cooking spray. Add the beef and stir-fry until it's well browned. Remove the beef from the skillet, set aside.
Saute Vegetables
Then pour the carrots, peas, onion, garlic and ginger root to the skillet. Stir-fry until the vegetables are tender crisp.
Making Beef Sauce
Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Simmer for 5 minutes.
Serve
Divide cooked noodles to 6 servings bowl, and pour over with beef sauce mixture.
Chinese Chicken Noodles Recipes
Ingredients Prepared:
1 boneless, skinless whole chicken breast
5 oz. boiled or baked ham, sliced
1 bunch scallions, cut into 2 inchi lengths, then into julienne strips
1/2 c. chopped pecans
1 lb. angel hair pasta
1 1/2 c. vegetable oil
2 1/2 tbsp. oriental sesame oil
2 tbsp. sesame seeds
3 tbsp. ground coriander seeds
3/4 c. soy sauce
1 tsp.hot chili oil, to taste
How to Cook:
Preparing Chicken and Ham
Poach chicken, cool and cut into thin julienne strips. Cut ham into thin julienne strips.
Mix Pasta and Chicken
Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the cooked noodles.
Making Sauce
Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from the heat. Stir in the coriander and soy sauce. Stir in the chili oil.
Serve
Pour the hot sauce over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl and refrigerate about 3 hours or until cold.
Noodle Beef with Sauce Recipes
Serves 4
Ingredients Prepared:
1 lb ground beef
1/2 cup onion, chopped
1 (4.5 oz) can mushrooms, drained
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
1 (8 oz) package wide egg noodles
How to Cook:
Stir fry beef
In large skillet, break up ground meat, add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
Make and Add Sauce
In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.
Cooking Noodles and Serve
Meanwhile, cook wide egg noodles / pasta in a large pot of boiling water until done. Drain. Remove noodle to the serving dish, pour sauce over them.
Tossed Noodle with beef and sauce Recipes
Serves 4
Ingredients Prepared:
3/4 lb Rump Steak
1 bunch spring onions (green onions)
1/4 red bell pepper
3 tbsp dry sherry
3 tbsp dark soy sauce
2 tbsp sesame seeds
1 tbsp olive oil
1 lb fresh egg noodles
How to Cook:
Preparing Beef
Cut the beef into thin strips, removing as much fat as possible during cutting.
Chopped Vegetables
Wash, drain and chop the spring onions. Slice the peppers.
Mix Sauce
In a small bowl, combine the sherry and dark soy sauce and set aside.
Toast Sesame Seeds
Toast the sesame seeds in a dry wok. Set aside.
Stir fry Beef
Heat the olive oil into a skillet over medium-high heat. Add the beef and brown until it is nearly cooked throughly.
Mix sauce and Vegetables
In the skillet, add the spring onions and pepper. Stir-fry for 1 minute. Add the sherry and soy sauce mixture and cook 2 minutes until the sauce has darkened. Add the sesame seeds in the skillet with removing skillet from the heat. Let sauce stand in the skillet.
Cooking Noodles and Serve
In a other skillet, cook the noodles in 1 tsp of oil for 2 minutes. Move to serving dish and toss with sauce and beef.
Noodles with Shark and Shrimp Recipes
Serves 4
Ingredients Prepared:
8 ounces fresh or frozen shark
8 ounces fresh or frozen peeled and deveined medium shrimp
2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon grated fresh ginger
3/4 teaspoon sugar
1 tablespoon cooking oil
1 clove garlic, minced
4 cups broccoli flowerets
3/4 cup medium red or green sweet pepper, chopped
2 cups cooked Chinese egg noodles
How to Cook:
Preparing Shark and Shrimp
Diced shark into 1-inch remove any skin and bones. Stir together shark, shrimp, soy sauce, sherry, ginger, and sugar for marinade. Cover and refrigerate for 30 minutes then drain shark and shrimp, reserving marinade. Set aside
Stir-fry Vegetables
Into a skillet over medium-high heat, pour cooking oil . Stir-fry garlic in hot oil for 15 seconds. Add broccoli, stir-fry for 3 minutes. Add sweet pepper; stir-fry for about until vegetables are crisp-tender. Remove vegetables from the wok.
Cooking Shark and Shrimp
In the hot skillet add half of the shark and shrimp, stir-fry until shark flakes easily. Set aside. Repeat with remaining shark and shrimp. Set aside. Being careful not to break up pieces.
Mix all Ingredients
Back all shark and shrimp into the wok. Push shark and shrimp from the center of the wok, stir in reserved marinade to the center of the wok. Cook until bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with marinade. Cook and stir until heated through. Pour sauce and vegetables mixture over hot cooked noodles and serving
Noodles with Oil Garlic Seasoning Recipes
Serves 4
Ingredients Prepared:
1 (16 ounce) package penne pasta
4 cloves garlic, minced
3/4 cup olive oil
1 large head fresh broccoli, blanched
1 (6 ounce) can sliced black olives
How to Cook:
Cooking Pasta
In Saucepan, boil salted water and cook pasta / italian noodles until tender. Drain well.
Making Garlic Seasoning
In a medium skillet over medium heat cook garlic in olive oil, stir thoroughly and don't allow garlic to burn.
Mix Pasta and Vegetables
In a large bowl add and mix the cooked broccoli, cooked pasta, and sliced black olives. Serve with pouring garlic oil over pasta and vegetables mixture
Noodles with Sausage Ham Recipes
Serves 4
Ingredients Prepared:
1 lb Fettuccine (Italian Pasta)
4 Tbs Butter
Complementary Mixed:
4 oz Prosciutto (Italian Ham), cut into thin strips
2 oz Lean cooked ham, cut into strips
6 oz Garlic sausage, cut into thin strips
3 Large tomatoes, blanched, peeled, seeded and chopped
1 tsp Dried basil
Salt to taste
Pepper to taste
How to Cook:
Cooking Noodles
In saucepan with boiling salted water, cook fettuccine (Noodles / Italian Pasta) for about 6 minutes until al dente (tender)
Mix Ham & Sausage
Seasoning and mix together the prosciutto, ham, garlic sausage, tomatoes, basil and set aside
Buttering Fettuccine
Drain the fettuccine in a colander, then transfer to a warmed, deep serving bowl. Add the butter and, using two large spoons, toss gently until the butter melts.
Serves
Stir in the ham mixture to the serving bowl, until the pasta is thoroughly coated then serving
Noodles with Dipping Sauce Recipes
Ingredients Prepared:
1 10 oz dried soba noodles
Sauce:
1 1/4 cups of dashi (Japanese Stock)
1/2 cup of shoyu (Japanese Soy Sauce)
1/4 cup mirin (essential condiment used in Japanese cuisine, kind of rice wine)
1 teaspoon sugar
Seasoning:
1 sheet nori seaweed (lightly toasted over the stove top flame and then crumbled)
1/2 block of chilled tofu cut into small one inch cubes
4 tablespoons of finely diced green onions
1 tablespoon of wasabi (Japanese horseradish) paste
How to Cook:
Making Sauce
In one time, mix and heat the dipping sauce ingredients in a small saucepan, remove and let cool (chill if you like).
Cooking Noodles
Cook the dried soba noodles see the package directions, rinse them well in a colander using cold water, drain, then place in ice water, drain again.
Serves
Move the soba on a small lacquer bowls. Place the cubed tofu on top, and garnish with the green onions, crumbled nori, and wasabi. Using hashi (chopsticks), dip the noodles into the cold dipping sauce.
Noodles with Sesame Sauce Recipes
Serves 4
Ingredients Prepared:
2 cloves garlic, chopped
2 tbsp Chinese sesame paste
1 tbsp dark sesame oil
2 tbsp soy sauce
2 tbsp rice wine
1 tbsp honey
pinch of five-spice powder
12 oz soba noodles
4 spring onions, diagonal sliced
2 oz beansprouts
(3 in) piece of cucumber, cut into matchsticks
toasted sesame seeds
salt and freshly ground black pepper
How to Cook:
Making Sauce
Mix the garlic, sesame paste, oil, soy sauce, rice wine, honey and five-spice powder with a pinch each of salt and pepper in a blender or food processor until smooth.
Cooking Noodles
Boil water in saucepan, and cook noodles follow the package directions or until just tender. Drain the noodles immediately and move into a bowl.
Serves
Toss cooked noodles with the dressing and the spring onions. Topping with the beansprouts, cucumber and sesame seeds.
Spicy Tofu Shirataki Noodles Recipes
Ingredients Prepared:
1 pkg (8 oz) Tofu Shirataki Noodles
1/2 large napa cabbage
2 large carrots
2 stalks celery
Sauce:
2 Tbsp sweet soy sauce paste or soy sauce
1 tsp Rayu (chili oil / Vegetable Oil and Chili)
1 tsp sesame oil
1 Tbsp garlic cloves smashed
1/2 large napa cabbage
2 large carrots
2 stalks celery
Sauce:
2 Tbsp sweet soy sauce paste or soy sauce
1 tsp Rayu (chili oil / Vegetable Oil and Chili)
1 tsp sesame oil
1 Tbsp garlic cloves smashed
How to Cook:
Cooking Noodles
Boil water in saucepan and cook Tofu Shirataki noodles for 2 minutes, drain and dry well. Cut into short enough and set aside.
Prepare Vegetables
Meanwhile cut cabbage, carrot, celery into 2-inch long. Arrange around edge of a plate to form a circle.
Mix Noodles and Sauce
Now put Tofu Shirataki in the center of a plate. Mix soy sauce paste, oil and garlic. Best serve in cold.
Boil water in saucepan and cook Tofu Shirataki noodles for 2 minutes, drain and dry well. Cut into short enough and set aside.
Prepare Vegetables
Meanwhile cut cabbage, carrot, celery into 2-inch long. Arrange around edge of a plate to form a circle.
Mix Noodles and Sauce
Now put Tofu Shirataki in the center of a plate. Mix soy sauce paste, oil and garlic. Best serve in cold.
Recipes Category
Discover Recipes !
- Copyright © 2010 chinese-noodle-recipes.blogspot.com, Noodle Recipe blog Recipe List of Noodle Recipe | Chinese Noodle Recipe | Chicken Noodle Recipe.
- Powered by Blogger.com | My Feeds.