NOODLE BOWLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
- Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
YAKITORI NOODLE BOWLS
Yakitori Noodle Bowls
Provided by The Rachael Ray Staff
Number Of Ingredients 17
Steps:
- Place a large pot of water over high heat for the noodles
- Once boiling, add some salt and the noodles and cook according to package directions
- Drain thoroughly
- While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons
- Toss the chicken with the grated ginger and season with some pepper
- Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes
- Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute
- Add the drained noodles to the skillet and toss to combine
- To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds
- Serve with Asian Cucumber Spinach Salad alongside
HOISIN NOODLE BOWLS, ROASTED MUSHROOM YAKITORI AND CUCUMBER-SESAME SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.;
MY BASIC NOODLE BOWL (WITH VARIATIONS)
I am a fan of noodle bowls. They are cheap, easy, use up scraps and you can be eating in 5 minutes. Not gourmet by a long stretch but they lend themselves to so many variations - only a few of which are mentioned here. Check out your fridge and pantry and let your imagination and personal taste take over. It is an excellent use for 1/2 a pork chop for example.The ingredients list may seem long but you only need to select a few. It seems strange even writing 'optional' as most of it is! Have fun with it! Note: The nutitional data is all out of whack. You would have to use all the protein options plus the egg and still wouldn't get past 40 gr of fat. I wouldn't recommend 12oz of meat/shrimp in one noodle bowl: :)
Provided by K9 Owned
Categories One Dish Meal
Time 13m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Put vegetables (except cilantro and green onions) of your choice and whichever broth you are using in a medium saucepan and bring to a boil.
- Break up packaged noodles and add to the boiling broth - reduce heat and simmer for 1 minute.
- Add thinly sliced cooked beef, pork,, chicken or shrimp.
- Add the sesame seed oil, ginger if using and soy sauce to taste.
- Cook 1 minute more.
- Taste the broth and add some of the seasoning packet until you are happy with the taste.
- Empty the contents of the saucepan in to a bowl and sprinkle with cilantro (if using) and green onions.
- I like to add a hardboiled egg that has been quartered.
- Slurp and enjoy!
RACHAEL RAY'S YAKITORI NOODLE BOWLS- REMIXED
This isn't exactly her recipe, but I have to give her credit. I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. If you want to try her recipe go to http://www.rachaelrayshow.com/food/recipes/yakitori-noodle-bowls/ and follow the recipe. Here's my version. I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent.
Provided by Pamplemoussee
Categories Lunch/Snacks
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions.
- While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
- Bring sauce to a boil and simmer until pasta is cooked.
- Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.
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