Singapore Noodles with Pan Fried Tofu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Read more at http://ohmyveggies.com/singapore-noodles-with-pan-fried-tofu/#32I4Zoc7pAHDcBtx.99

Ingredients

• 8 ounces rice vermicelli noodles
• 4 green onions
• 3 tablespoons grapeseed oil (or other neutral flavored vegetable oil), divided
• 1 pound extra firm tofu, drained, pressed at least 20 minutes and cut into 1-inch cubes
• Salt and pepper, to taste
• 1 teaspoon toasted sesame oil
• 3 garlic cloves, minced
• 2 teaspoons fresh grated ginger
• 1 red bell pepper, sliced into strips
• 3 cups shredded napa cabbage
• 2 tablespoons Madras curry powder
• 1/2 teaspoon turmeric
• 2 tablespoons soy sauce
• 1/4 cup finely chopped fresh cilantro

Instructions

1. Bring a large pot of water to a boil. Remove from heat. Submerge the noodles in the water and soak until al dente, about 3 minutes (but refer to package instructions). Drain the noodles in a colander and rinse with cold water. Set aside.
2. Separate the white and green parts of the green onions. Finely chop the white parts, then cut green parts into 1-inch sections. Set aside.
3. Heat 1 tablespoon of grapeseed oil in a large skillet over medium heat. Add the tofu cubes and season with salt and pepper. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides. Transfer the tofu cubes to a paper towel-lined plate.
4. Add the remaining 2 tablespoons of grapeseed oil and 1 teaspoon of sesame oil to the skillet. Raise the heat to medium-high. Add the white parts of the green onions, garlic, ginger and bell pepper. Stir-fry for 2 minutes. Add the napa cabbage and continue to stir-fry until wilted, about 1 minute. Sprinkle with curry powder and turmeric. Stir fry another 30 seconds, until fragrant. Add the noodles and soy sauce. Stir fry 1 minute more, using a fork to separate noodles. Add the cilantro, remaining green onions and tofu cubes. Use a fork to distribute ingredients evenly and season with additional salt and pepper, if desired.
5. Remove from heat. Divide the noodles onto plates and serve.

Read more at http://ohmyveggies.com/singapore-noodles-with-pan-fried-tofu/#32I4Zoc7pAHDcBtx.99

Vietnamese Noodle Salad Bowl

Ingredients

• Dressing:
• 4 cloves garlic, minced
• 2 Tablespoons fresh ginger, minced
• 1 jalapeno, minced
• 1 red chili, minced
• 3 Tablespoons sugar
• 2 Tablespoons fish sauce (or soy sauce)
• ¼ cup lime juice
• 2 tablespoons rice wine vinegar
• 8 ounces rice noodles
• 4 cups shredded nappa cabbage
• 2 carrots, peeled and thinly sliced cut into matchstick sized pieces
• 1 cucumber, peeled and thinly sliced cut into matchstick sized pieces
• 4 green onions, thinly sliced white and green parts
• 1 cup fresh cilantro
• ½ cup fresh mint leaves, chopped
• Garnish with: Lime wedges, fresh cilantro and 1/3 cup roasted peanuts, chopped

Instructions

1. Whisk together all of the ingredients for the dressing and set aside.
2. Bring a large pot of water to a boil. Add the noodles and cook according to manufacturers directions. When the noodles are cooked, drain and rinse the noodles well with cold water.
3. While the noodles are cooking, prepare the vegetables.
4. Mix the noodles, and fresh veggies and herbs with the dressing. Season to taste with kosher salt.
5. Serve with fresh cilantro, roasted peanuts and fresh lime wedges.

Preparation time: 15 minute(s)
Cooking time: 5 minute(s)

Number of servings (yield): 4

Cold Rice Noodles with Peanut-Lime Chicken

From the Smitten Kitchen
 
Adapted from David Tanis, via The New York Times

To detail my changes, the original recipe had three sauces/dressings/marinades, a pungent-sweet sauces called a dipping sauce with chiles, lime, garlic, brown sugar and fish sauce, a nuttier dressing with peanut butter, soy, lime juice, rice vinegar and ginger and a marinade for the chicken with garlic, ginger, fish sauce, soy and brown sugar. Because there was so much ingredient overlap and in the interest of trimming down your prep time, I nixed the chicken marinade as a separate sauce in favor of using a combination of the other two (each increased in volume) for a similar effect. I confess that although they are widely available in the great Metropolis of NYC, I made this without the suggested lemongrass and mung bean sprouts because I wanted to see if this could be a totally delicious dish with just ingredients you can find at major grocery stores (it could!). For the chiles, 6 to 8 Thai or 1 to 2 serrano were suggested; I used far less to decrease toddler intimidation. Use what you like according to your heat preferance. We wouldn’t have minded if there were more vegetables than recommended. Next time I might add more of each (cucumbers, carrots and scallions) plus juliennes of sweet red pepper and a handful of lightly cooked green beans, thinly cut on the bias. Finally, although the original recipe suggests three different herbs to finish — mint, basil and cilantro — unless you already have all three around, I think you can get away with just picking your favorite. We used mint fresh from the market that almost melted into the noodles with piercing deliciousness. To see the recipe before I hacked it to pieces, go to the NYT link above.

Serves 4 generously, 6 moderately

Dipping sauce
6 tablespoons Asian fish sauce
6 tablespoons brown sugar
12 tablespoons lime juice
2 garlic cloves, finely grated or minced
Small Thai or Serrano chiles, thinly sliced, to taste

Peanut dressing
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne

Chicken and noodle salad
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
2 medium carrots, cut in thin julienne
Additional vegetables, as suggested above
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Make the dipping sauce: Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.

Marinate the chicken: Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.

Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Cook the chicken: Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

To serve: At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish. Or, you can assemble it for everyone as suggested:

Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Garlic Butter Noodles Recipe

7 oz dry egg noodles or spaghetti noodles
3 Tablespoons butter
1/2 cup fresh mint or basil, chopped
3 cloves garlic, finely minced
2 Tablespoons brown sugar
1 teaspoons Maggi Sauce or soy sauce (we duplicated the amount to 3 teaspoons cause we’re Maggi sauce addicts)
1 Tablespoon oyster sauce
1. In Large pot, bring water to boil and cook noodles according to the package instructions. Drain noodles and wipe pot clean. Return pot (or separate pan) to medium-high heat and add the butter. Once butter sizzles, add garlic. Fry for about 1 minutes or until fragrant. Don’t let the garlic burn.

2. Add brown sugar, Maggi Sauce and oyster sauce and stir well. Add noodles and toss evenly with the sauce.

3. Remove from pan and plate in large bowl and toss with fresh mint.

Asian Noodle Salad

Salad Ingredients
1 16oz package linguine noodles
½ small head purple cabbage, very finely sliced
1 ½ cups bean sprouts
3 scallions, thinly sliced
1 cup frozen peas, thawed
1 cup grated carrot (1-2 carrots)
¼ cup chopped fresh cilantro

Dressing Ingredients
1/3 cup grapeseed or peanut oil
2 tsp sesame oil
1-2 tsp chili oil
2 tbsp lime juice (about the juice of 1 lime)
3 tablespoons soy sauce
2 tbsp honey
1 tbsp fresh ginger, minced
1 large clove garlic, minced

Cook the linguini according to the package directions, drain, and rinse with cold water. Allow to drain completely. Put all of the dressing ingredients in a blender and blend until smooth. Adjust for heat with the chili oil according to your taste. Combine all of the salad ingredients in a large bowl. Add dressing and mix well. Taste for salt and adjust accordingly. Serve at room temperature.

Asian Noodle Salad with Chicken and Cashews

Dressing and Marinade:
6 tbsp of seasoned rice vinegar
1/4 cup of canola oil
2 tbsp sesame oil
2 cloves of garlic, minced
2 tbsp fresh ginger, grated
5 tbsp soy sauce
2 tsp hot chili sauce
2 boneless, skinless chicken breasts, trimmed of any fat

Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.

Chicken and Noodle Salad:
1 handful of cilantro leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1 cup of shredded carrots
1 cup of snow peas, cut in half
1 cup of mandarin oranges, drained
1/2 cup of toasted cashews
3/4 lb spaghetti noodles, cooked per instructions

Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

Yaki Udon with Beef

Ingredients (serves 2):
250g beef, thinly sliced
1 tbsp light soy sauce
1 tsp mirin 1 tsp sake
1/2 tsp corn flour
Two portions of udon noodles
2 stalks of spring onions, sliced on the diagonal
2 bunches of bak choy or other greens, cut into sections
Oil for cooking
4 tbsp light soy sauce
2 tbsp sake
1 tsp thick dark soy sauce (or Japanese Worchestershire sauce)
2 tsp sugar
Pinch of salt
1/4 tsp sesame oil
1 tsp sesame seeds, toasted

Method:
1. Marinate the beef in light soy sauce, mirin, sake and corn flour for an hour or overnight.
2. Cook the udon noodles according to pack instructions. Drain and set aside.
3. While the noodles are cooking, heat a wok or large pan until hot and toast the sesame seeds in the dry pan. Stir to make sure they don't burn. Remove and set aside when lightly toasted.
3. Heat the wok again till it almost starts to smoke. Add some oil and when the oil is hot, add the beef. Stir fry briskly until the beef is half cooked, about 2 minutes. Set aside.
4. Heat more oil in the wok and add spring onions and boy choy. When the vegetables have just wilted, add the udon and the rest of the seasoning and mix well. Put the beef back into the wok to heat through and finish cooking. Dish out and sprinkle with sesame seeds to garnish.

Otsu

From 101 Cookbooks and Super Natural Cooking

Ginger-Sesame Dressing
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Serves 4-6.

Beef with Flat Rice Noodle

From Wai Sek Hong >> Some of the instructions are a bit interesting and I didn't make any changes so remember these are not my words! :)

Ingredients:

For noodles:
1 1/2 lbs hor fun(frying type) or a pkt of fresh hor fun/flat rice noodle
4 tbsp oil
2 tsp soya sauce
2 tsp dark soya sauce

1/2 lb Beef fillet/sirlion - slice thinly across the grain
1/2 cup drained canned straw mushroom - cut into slices
1/4 cup sliced carrot
1/2 lb Choy sum - wash and cut into 2 inch lengths - put on a plate and microwave for 2 mins.
1/4 cup of sliced young gingers
Oil for frying beef and noodle

Marinate
1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1/2 tsp pepper
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil

Gravy
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch

Method:
Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.

Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff refrigerated.) (For the dried ones, steep in cold water)Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun.

Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the beef and choy sum. Stir fry, then add in the gravy ingredients. Cook gravy thickens and pour over the noodles.
Serve hot.

Lazy Day Peanut Noodle Salad

From 101 Cookbooks
I used asparagus in this version, but you can use any of your favorite in-season vegetables. This time of year peas, asparagus, and carrots all make great additions to the noodles and peanut sauce.

1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Serves 6 - 8.

Stir-Fried Vermicelli with Garlic and Scallions

Serves 4

8 ounces dried vermicelli (very thin rice noodles)
2 tablespoons soy sauce
1 tablespoon yellow rice wine
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons vegetable or peanut oil
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 small piece ginger, minced
1 stalk scallions, cut to 1-inch lengths

Soak the vermicelli in cold water for 15 to 25 minutes, until they are soft enough to eat but still firm. (If you're in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it'll take.) Careful not to oversoak, or they will be too soggy to stir-fry. With a colander, drain out excess water. In a small bowl, mix together the soy sauce, yellow rice wine, water, sugar, and pepper and set aside.

Heat the cooking oil in a wok over medium-high heat. Sauté the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, then the rest of the sauce. Stir the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to plate(s) and serve hot.

Soba Noodles with Seared Tuna & Soy Mirin Dressing

Olive Magazine, September 2007

Serves 4

1 1/4 pounds searing grade Tuna Steaks
4 TBSP Sesame Oil, divided
Sesame seeds, approx. 4 TBSP
12 oz. Soba Noodles
1 medium cucumber peeled, seeded and sliced thin
4 scallions chopped

Mirin Dressing
6 TBSP Lemon Juice
6 TBSP Soy Sauce
8 TBSP Mirin Cooking Wine
2 TBSP Sugar
2 teaspoons grated fresh ginger

Heat a non-stick frying pan over high heat.
As the pan is warming, sprinkle the sesame seeds onto a large dinner plate. Using 1 TBSP of oil, rub the tuna steaks on all sides and then roll the fish in the sesame seeds.
Add the steaks to the hot frying pan, searing the tuna for 30 seconds on all sides.
Set aside.

Prepare the soba noodles according to box instructions (typically boiling for 5 minutes). When done, drain the noodles and run under cold water. If you aren't going to use them right away, leave the noodles in a bowl of cold water for up to 1 hour. Drain the noodles completely before proceeding.

Combine all the mirin dressing ingredients in a large bowl. Add the remaining 3 TBSP of sesame oil. Whisk well to combine.

Divide the noodles among 4 bowls. Sprinkle the cucumber and scallions atop the noodles.Thinly slice the seared tuna and divide among the bowls. Pour the dressing over the tuna. Sprinkle with additional sesame seeds and serve.

This is a very easy recipe. Better still it can be prepared in less than 30 minutes. Since I like my noodles slightly soupy, I've doubled the amount of dressing. If you like yours drier, cut the dressing measurements in half.

Chow Mein

Ingredients (serves 2):
2 bundles of chow mein noodles
100g pork or chicken, thinly sliced
4-5 dried shitake mushrooms, soaked in warm water for 20 minutes, remove stalks and thinly slice caps (or use button mushrooms)
1 clove of garlic, minced
Half a red pepper, thinly sliced
Small handful of snow peas, sliced in half lengthwise or on the diagonal
1 tbsp oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tsp corn flour mixed with 2 tbsp water
1/2 tsp sesame oil
1/2 tsp chilli oil (optional)
Some finely chopped spring onions to garnish (optional)
Sprinkle of toasted sesame seeds to garnish (optional)

Marinade for pork or chicken:
2 tsp light soy sauce
2 tsp Chinese rice wine
1/2 tsp corn flour
1/4 tsp sesame oil
Dash of pepper

Make it!
1. Marinate the pork or chicken slices (or prawns or beef etc.) with light soy sauce, Chinese rice wine, corn flour, sesame oil and pepper. Set aside to marinate.
2. Soak the chow mein noodles in hot water for 5 minutes (or according to packet instruction). Rinse in cold water, drain and set aside.2. Heat 1 tbsp of cooking oil in a large pan or wok until very hot. Over high heat, add the garlic, stir fry for 10 seconds until fragrant and then add the pork or chicken. When the meat is half cooked, add the mushrooms, peppers and snow peas and stir fry for 2 minutes.
3. Turn the heat down to medium and add the noodles to the wok. Pour over the oyster sauce, light and dark soy sauce, sesame oil and chilli oil and stir to mix well. Add a drizzle of water if it seems too dry (depending on whether you prefer it dry or moist). Finally, pour in the corn flour and water mixture to thicken the sauce, stir well and serve hot. Garnish with spring onions and sesame seeds if using.