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Showing posts with label Noodle. Show all posts
Showing posts with label Noodle. Show all posts

One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles are So good and straightforward to cook up. This is often a vegetarian recipe, but there are options for added protein too!

These One Pot Spicy Thai Noodles are very easy , essentially one pot, but you'll cook it during a skillet too, if you would like . 

Anyway, these Spicy Thai Noodles close super quick and that they are SO good. Spicy? Yes. So if you don’t sort of a lot of spice, reduce on the sriracha and red pepper flakes.

One Pot Spicy Thai Noodles
One Pot Spicy Thai Noodles

The original recipe involved shrimp, but really that or chicken would be lovely during this dish. Tofu would even be an excellent addition. I just wanted to whip this up as quickly as possible, so I left the meat out. Another great point about this dish, is that you simply can really use any veggies you've got available . 

Mushrooms and zucchini were great here, but carrots, peppers, onions, and squash would all be great. I’ve also made this recently with ZOODLES rather than noodles and also in Spaghetti Squash form. It's TOTALLY delicious that way also (and saves on carb calories!)

One Pot Spicy Thai Noodles

INGREDIENTS :

  • 2 large eggs , lightly beaten
  • 1/2 tsp crushed red pepper flakes
  • 8 ounces mushroom , chopped
  • 3 cloves garlic , minced
  • 1 pound linguine
  • 2 TBS olive oil , divided
  • 2 TBS brown sugar
  • 1/3 cup low sodium soy sauce
  • 1 zucchini , cut in half vertically, then sliced in half circles
  • 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger , grated
  • 1 handful fresh cilantro , chopped
  • 4 green onions , chopped
  • 1/4 cup peanuts , chopped

INSTRUCTIONS :

  1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
  3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
  4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
  5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
  6. Serve immediately.

Spicy Szechuan Noodles With Garlic Chili Oil

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.

These Szechuan noodles with garlic chili oil deliver an enormous kick of flavor and it’s ready in only 15 minutes! A spicy sauce made with fresh garlic, ginger, dark soy, slightly of Chinese black vinegar, and in fact a spicy chili oil condiment called Lao Gan Ma.

Spicy Szechuan Noodles With Garlic Chili Oil
Spicy Szechuan Noodles With Garlic Chili Oil

The thing I really like most about these noodles is how flavorful they're and the way fast they’re ready. This dish was inspired by these spicy chili oil noodles i buy at this hole within the wall restaurant near my neighborhood. 

It’s so simple and plain but so delicious! It’s literally just wide flat noodles, chili oil, and a couple of herbs sprinkled throughout. No veggies or meat but you wouldn’t even notice it by how flavorful the garlic chili oil sauce is.

Spicy Szechuan Noodles With Garlic Chili Oil

INGREDIENTS :

  • 1 stalk scallion chopped
  • sesame seeds for garnish
  • Szechuan Chili Oil Sauce
  • 3 cloves garlic minced
  • handful cilantro chopped
  • 2 servings Flat or Wide Chinese wheat noodles can substitute with other wheat noodles
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons Lao Gan Ma Spicy Chili Crisp or more depending on your spice level
  • 1 Tablespoons dark soy sauce
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon Chinese black vinegar
  • 1/2 teaspoon ginger grated

INSTRUCTIONS :




  1. Bring a large pot of water to a boil and cook your noodles according to the directions.
  2. Meanwhile, prepare the spicy Szechuan chili oil sauce. Saute the garlic with vegetable oil in a small pot until it becomes fragrant. Remove from the heat and add the rest of the sauce ingredients into the pot. Makes a little over 1/3 cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container.
  3. Once the noodles are cooked and drained, add as much of the Szechuan chili oil sauce according to your liking and spice level.
  4. Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

Pressure Cooker Beef And Noodles

This straightforward steriliser Beef and Noodles is savory, comforting, and fast, due to the pressure cooker! Tender beef baked with egg noodles in a very made gravy.

Beef and noodles may be a fixture in my home state of Kansas and throughout the Midwest. It’s almost like the meat stroganoff I keep in mind my grannie Dorothy creating on Sundays (the one that galvanized my lighter Instant Pot dish and its relative Slow cooking utensil Beef Stroganoff), however there area unit many variations between the 2.

Pressure Cooker Beef And Noodles

Like dish, steriliser beef and noodles is hearty, comforting, and certain to feed a crowd; the variations be the sauce. I additionally upped the ante by mistreatment thick, hearty Reames Frozen Egg Noodles in situ of the quality, diluent dry egg noodles.

This straightforward beef and noodles additionally cooks additional quickly than customary versions; thanks, steriliser (This Instant Pot is that the steriliser I actually have closely-held for the previous few years; it's super straightforward to use and clean and works even as well because the day I bought it.)

Pressure Cooker Beef And Noodles

INGREDIENTS :

  •  1 teaspoon dried thyme
  •  1 tablespoon extra virgin olive oil
  •  1 tablespoon unsalted butter
  •  2 teaspoons kosher salt — divided
  •  2 teaspoons ground black pepper
  •  1 ½ teaspoons garlic powder
  •  1 small yellow onion — chopped
  •  5 to 6 cups low sodium beef broth — divided
  •  3 tablespoons Worcestershire Sauce
  •  2 1/2 pounds boneless sirloin steak — cut into 1 ½-inch cubes
  •  1 bay leaf
  •  1 24-ounce bag of Reames Frozen Egg Noodles
  •  2 tablespoons cornstarch
  •  2 tablespoons water
  •  1 10-ounce bag frozen peas — about 2 cups
  •  Chopped fresh parsley or thyme

INSTRUCTIONS :

  1. Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
  2. Turn a 6-quart or larger electric pressure cooker to sauté. Add the oil and butter. As soon as the butter melts, add the onion and remaining 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
  3. Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes. Add the Worcestershire sauce and bay leaf. Splash in about 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a “burn” warning…also, those browed bits are delicious!). Add the next 4 1/2 cups broth.
  4. Cover and seal the pressure cooker. Cook on manual (high) pressure for 10 minutes. When the time is up, immediately vent to remove any remaining pressure.
  5. Carefully open the lid and remove the bay leaf. Then, add the egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking.
  6. While the noodles cook, in a small bowl whisk together the cornstarch and water to create a slurry. As soon as the noodles finish cooking, add the slurry and stir to combine. Stir in the peas. If the noodles are thicker than you would like, splash in additional beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley or thyme.