Tag: udon noodles

Asian Chicken Noodle Soup

Posted on by Bruce Barone in Recipes

This is so delicious. And so easy to prepare.

Recipe is from “Food & Wine Magazine, Quick From Scratch One-Dish Meals Cookbook;” a great cookbook. I am positive I made four meals from the book in the past 10 days!!!

Quoting from the book:

“Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons and then drink the soup in the Asian manner. Or, use a spoon only and eat everything together, break the pasta into small pieces before cooking.”

Ingredients

1 tablespoon cooking oil
1 tablespooon sesame oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes (or more)
1 1/2 quart chicken broth (I used my homemade stock)
1 14 ounce can crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish) (optional)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3-5 cups baby bok choy (I used 5.)

1/4 cup lime juice (from 2 limes)

Directions

 

In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and lime juice and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge (optional)

Oh—and I served it with homemade Wheat, Pecan, Sunflower Seed, Dried Cranberry Bread.

Soba Noodles with Kale and Turmeric Tahini Sauce

Posted on by Bruce Barone in Food Photography, Inspiration, Recipes

This recipe is from Shape Magazine. There are always very good recipes in the magazine. My wife suggested I make this one. It was delicious! Serves 2.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 tablespoon water
  • 1 garlic clove, minced
  • 1/2 teaspoon ground turmeric
  • Sea salt
  • Freshly ground black pepper
  • 4-6 ounces soba noodles (I used Wide Lo Mein Noodles.)
  • 1/8 teaspoon sesame oil
  • 4 – 6 kale leaves, chopped (I used frozen.)
  • 3 red radishes, thinly sliced
  • 2 medium carrots, peeled into ribbons (using a regular vegetable peeler)
  • 1cup shelled edamame
  • 1/2 teaspoon sesame seeds

Directions

  1. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and a generous pinch each of salt and pepper. Set aside.
  2. Bring a medium pot of water to a boil. Cook the noodles until al dente, following package directions. Drain and rinse under cold water, separating noodles with your hands. In a bowl, toss noodles with sesame oil; set aside.
  3. Fill the same pot with an inch or two of water and place a steamer basket inside. Bring to a boil, then add the kale and a pinch of salt. Cover, reduce the heat to low, and steam until tender but still bright green, about 5 minutes.
  4. Top noodles with kale, radishes, carrot ribbons, and edamame. Add 2-3 tablespoons of sauce, mix and top with sesame seeds.

 

  • Recipe by Jeanine Donofrio, author of The Love & Lemons Cookbook and blog, loveandlemons.

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