Asian Noodles And Broccoli Recipes

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

CHINESE BEEF AND BROCCOLI NOODLES

Steps:

• Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
• Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
• Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

NOODLES WITH BROCCOLI

Steps:

• In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

ASIAN NOODLES AND BROCCOLI

Steps:

• Cut broccoli into bite sized chunks.
• Bring a large pot of water to boil.
• Add broccoli and cook until crunchy tender, about 4-5 minutes.
• Remove broccoli with slotted spoon, rinse under cold water, and drain.
• Add the pasta to the boiling water and cook until al dente.
• While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
• Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
• Drain the pasta and toss it with the broccoli mixture.
• Serve warm or at room temperature.

SIMPLE MUSHROOM BROCCOLI STIR FRY NOODLES

Steps:

• Prepare the sauce first, so it's ready to go when needed. In a small bowl stir together the soy sauce, toasted sesame oil, chili garlic sauce, brown sugar, water, and cornstarch until the cornstarch is dissolved. Set the sauce aside.
• Cook the noodles according to the package directions, then drain in a colander. The wide rice noodles I used needed to be boiled for about 7-8 minutes.
• While the noodles are cooking, heat a large skillet over medium heat. Once hot, add the cooking oil, sliced mushrooms, and minced garlic. Sauté until the mushrooms release all their moisture and begin to brown on the edges.
• Add the frozen broccoli florets (no need to thaw) and sauté for just a couple minutes more, or until they are no longer frozen but still bright green (they may still be cold, but they will heat through in the next steps. It's important not to over cook the broccoli).
• Finally, add the cooked and drained noodles and the prepared sauce. Stir and cook, still over medium heat, for 1-2 minutes more or until everything is cooked through and the sauce has thickened and no longer pools on the bottom of the skillet. Top with sliced green onions and serve.

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Steps:

• Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
• Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
• Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
• Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.