I found this recipe on sisterscafe.blogspot.com (one of my favorites!), and am just enamored of these noodles! I'm currently eating them cold, straight out of the fridge. Yes, they're supposed to go on top of a decked-out spinach salad, but I truly see no need. Well, unless you're looking for an actual meal, I suppose! As much as I love them, I think there's too much oil and am going to decrease it substantially next time (and there WILL be a next time!). I'll put my estimate/s in parentheses after the ingredient.
1 cup vegetable oil (I'd do as little as 1/2 a cup)
2/3 cup white wine vinegar (or almost 2/3 cup white vinegar + about 1 Tablespoon sugar)
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup teriyaki sauce (or make your own with 1/2 cup soy sauce, 1/2 cup white vinegar and about 4 Tablespoons sugar - bring to a boil and boil for 1 minute, stirring constantly - take your 2/3 cup from there)
5 Tablespoons sugar (yes, this recipe has a LOT of sugar if you make it yourself)
Cook your favorite shaped pasta according to package directions; drain and cool while whisking dressing. Marinate cooked pasta in dressing for at least one hour in the fridge. Then eat straight out of the bag.
If you're so inclined, assemble a spinach salad using mandarin oranges, craisins, chopped bell peppers, peanuts or cashews, and toasted sesame seeds - also add in some shredded chicken if you'd like. Top with these noodles. Yum yum!
Showing posts with label Oriental. Show all posts
Showing posts with label Oriental. Show all posts
Thursday, April 8, 2010
Saturday, August 22, 2009
Sweet & Sour Meatballs
1 bag frozen meatballs
½ cup brown sugar
2 Tablespoons cornstarch
1 cup water
¼ teaspoon salt
½ cup vinegar
¼ cup ketchup
½ cup each chunked red & green bell pepper
Mix brown sugar & cornstarch. Add water, salt, vinegar, and ketchup and heat to boiling. Reduce heat, cook & stir until thick. Add meatballs & simmer 15 minutes. Add peppers. Remove from heat and let cool. When cooled, place in freezer bag. When ready to eat, thaw, heat in crockpot and serve over rice.
½ cup brown sugar
2 Tablespoons cornstarch
1 cup water
¼ teaspoon salt
½ cup vinegar
¼ cup ketchup
½ cup each chunked red & green bell pepper
Mix brown sugar & cornstarch. Add water, salt, vinegar, and ketchup and heat to boiling. Reduce heat, cook & stir until thick. Add meatballs & simmer 15 minutes. Add peppers. Remove from heat and let cool. When cooled, place in freezer bag. When ready to eat, thaw, heat in crockpot and serve over rice.
Orange Chicken
adapted from Blog Chef
2 pounds chicken breasts, cut into 2" cubes
3/4 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter
1½ cups water
¼ cup plus 3 Tablespoons fresh orange juice
1/3 cup rice vinegar
2½ Tablespoons soy sauce
2 Tablespoon orange zest
1 cup brown sugar
½ teaspoon finely grated ginger
1 teaspoon minced garlic
2 Tablespoons green onion
3 Tablespoons cornstarch
¼ cup water
Heat oven to 350ºF. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melted butter) in a shallow baking dish large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350ºF.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce and orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger and garlic and let it come to a boil. Combine cornstarch with water, let it dissolve and add it to the sauce, stirring until thickened.
After chicken has baked for30 minutes, turn each piece over and pour half of the sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.
Serve chicken over rice with extra sauce on the side.
2 pounds chicken breasts, cut into 2" cubes
3/4 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter
1½ cups water
¼ cup plus 3 Tablespoons fresh orange juice
1/3 cup rice vinegar
2½ Tablespoons soy sauce
2 Tablespoon orange zest
1 cup brown sugar
½ teaspoon finely grated ginger
1 teaspoon minced garlic
2 Tablespoons green onion
3 Tablespoons cornstarch
¼ cup water
Heat oven to 350ºF. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melted butter) in a shallow baking dish large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350ºF.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce and orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger and garlic and let it come to a boil. Combine cornstarch with water, let it dissolve and add it to the sauce, stirring until thickened.
After chicken has baked for30 minutes, turn each piece over and pour half of the sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.
Serve chicken over rice with extra sauce on the side.
Bourbon Chicken
adapted from Blog Chef
2 lb boneless skinless chicken breasts
4 Tablespoons oil, for frying
cornstarch, for dusting
Sauce:
1 garlic clove (minced)
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 Tablespoon ketchup
1 Tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok or pan and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
Serve over rice.
2 lb boneless skinless chicken breasts
4 Tablespoons oil, for frying
cornstarch, for dusting
Sauce:
1 garlic clove (minced)
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 Tablespoon ketchup
1 Tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok or pan and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
Serve over rice.
Asian Chicken Salad
1-2 packages (3 ounces each) oriental-flavor ramen noodle soup mix
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
½ package (16 ounces) coleslaw or broccoli slaw mix
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
Preheat the oven to 350ºF. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
½ package (16 ounces) coleslaw or broccoli slaw mix
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
Preheat the oven to 350ºF. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
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