Time 25m Yield 3 serving(s) Number Of Ingredients 13 Steps:
Soak or prepare the rice noodles according to the package directions. Drain and set aside. Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes. Add the scallions, chili, carrots and snow peas. Cook, stirring, for 2 minutes. Stir in the salt. Add the noodles and toss to coat. Remove from the heat. Stir in the sesame and chili oil. Garnish with cilantro or parsley. Serve at once. Enjoy!
Number Of Ingredients 9 Steps:
Place sesame seeds in a medium skillet over medium; toast, shaking pan occasionally, 3-5 minutes. Transfer to small bowl. Grate fresh ginger. Chop green onions, separate white and green parts. In a large bowl, combine ginger, whites of onions, soy sauce, lemon juice, sesame oil, vegetable oil and salt and pepper to taste. Trim snow peas and stack a few at a time; slice lengthwise into 3-4 thin strips. Bring a large pot of water to a boil. Add 8 oz pasta, broken in half. Cook, stirring occasionally until tender. Stir in snow peas. Drain immediately, shaking off as much water as possible. Add to bowl; toss gently to coat. Garnish with sesame seeds and green part of onions. Serve warm or let sit up to 1 hour and serve at room temperature.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
Place peas and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain., Combine the butter, ginger and salt. Drizzle over the peas; toss to coat.
Time 55m Yield 8 Number Of Ingredients 17 Steps:
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl. Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes. Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.
Yield Serves 5; 1 cup per serving Number Of Ingredients 9 Steps:
Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside. In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently. Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly. Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth. Nutrition Information (Per serving) Calories: 168 Total fat: 3.5g Saturated: 0.5g Trans: 0.0g Polyunsaturated: 1.0g Monounsaturated: 1.5g Cholesterol: 66mg Sodium: 157mg Carbohydrates: 5g Fiber: 1g Sugars: 1g Protein: 28g Calcium: 32mg Potassium: 388mg Dietary Exchanges 1 vegetable 3 very lean meat
