Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Time 30m Number Of Ingredients 17 Steps:
Cook noodles: Cook the Asian style noodles according to package directions. Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside. Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften. Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce. Garnish and serve: Garnish with chopped green onions and peanuts.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt. Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces. Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Time 1h11m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Marinate chicken in wine 30 minutes. In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil. Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil. Grind red chilies. In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows. Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes. Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla. Add bean sprouts and basil; stir 2 minutes. Add noodles; toss. Garnish with garlic, shallots, and peanuts.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well. Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren’t large enough). Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through. Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain. To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well. Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.
Yield 4 servings Number Of Ingredients 16 Steps:
Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside. Cook the eggs in 1 tablespoon of oil and set aside. Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through. Add the prawns to the pan, and cook for about 2 minutes or until they just turn red. Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through. Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated. To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges. Enjoy!
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice. While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside. Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Drizzle lime juice over top.
Yield Makes 4 servings Number Of Ingredients 15 Steps:
Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.
Time 30m Yield Serves 2 adults + 2 children Number Of Ingredients 12 Steps:
Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through. Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.
