Big Fat Spicy Sate Noodles From Rachael Ray Recipes

BIG FAT SPICY SATE NOODLES (FROM RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil, salt the water and then cook pasta to al dente.
• Before draining reserve 1 cup of the cooking liquid then drain the pasta.
• Place the pot back on the stove and set to medium-high heat.
• Add the vegetable oil, then ginger, garlic, and red pepper flakes, and cook for 2-3 minutes.
• Add half a cup of the pasta water, the tamari, and the chicken stock, bring to a bubble and cook for 2-3 minutes.
• Turn off the heat add the peanut butter and wisk, add more pasta water if the sauce is too thick.
• Add the lime juice, wisk, and then add noodles, toss to coat, and serce.
• (Optional) add the peanuts and cilantro, toss and serve.

PASTA AND BEANS: PASTA E FAGIOLI

Steps:

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

SESAME SOBA NOODLES

Steps:

• Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
• Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

QUICK CHICK AND NOODLE SOUP

Steps:

• Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
• Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

HOT AND COLD SESAME NOODLES

Steps:

• Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

SATE BABE (PORK SATE)

Steps:

• Cut pork into small cubes and marinate for at least 2 hours.
• Put 5 or 6 pieces of pork onto each skewer.
• Bake at 350°F for 30 minutes turning halfway through.
• Brush with glaze and place on grill, turning once, for about 3 minutes.