itchen scissors to snip the noodle strands into smaller pieces. Stir
ake salad.
To make Noodle Salad:
In a large
ix thoroughly.
Shake Kraft Asian Toasted Sesame dressing and pour
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pinach. Add spinach to the noodle filled bowl.
Heat a
Preheat oven to 400\u00b0F. Place chicken on a baking tray. Bake for 20 mins, or until golden and cooked. Slice thinly.
Soak noodles in boiling water in a large, heatproof bowl for 2 mins. Stir to separate strands then drain.
Add pepper, peas, carrot, onion, shallots, half the chicken and half the cilantro to noodles.
Whisk oil, juice, sauces, sugar and garlic in a small bowl and add to noodle mixture. Toss to combine.
Spoon noodle salad into bowls and top with remaining chicken and cilantro. Serve at once with lemon wedges.
Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
Heat the oil in a medium pan.
Add the mushroom, garlic, red pepper and broccoli and stir fry until the veggies are beginning to soften, about 4 minutes.
Stir in the contents of the flavouring from the noodle pack and pour over the boiling water.
Add the noodles and cook for 2 minutes until just tender and boiling hot.
ry.
Cook pasta or noodle according to package directions. Rinse
n all types of Southeast Asian noodle dishes such as Pho or
Bring broth to a boil in a large saucepan over high heat.
Stir in vermicelli or other noodle, return to boil.
Reduce heat to medium high and simmer about 6 minutes.
Stir in chicken, snow peas, carrots and chili sauce.
Simmer about 2 minutes.
Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
Serve immediately.
alves or serve in cool Asian style bowls if you prefer
Prepare Kraft noodles per box directions.
While noodles cook, dice small chunks of chicken breast making 3/4 to 1 cup (or make as meaty as you like).
In medium size saucepan, prepare the chicken sauce as directed (warm water works best).
When it begins to thicken, add diced chicken, drained peas and parsley.
Continue to cook until thick and everything is hot.
Mix with drained noodles.
Season to taste with salt and pepper.
Serve hot.
In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water.
In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.
In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well.
Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors.
Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled.
In a medium bowl, whisk together the first 6 ingredients; set aside.
Cook spaghetti according to package directions in a large pot; drain and return to pot.
Pour vinegar mixture over hot cooked spaghetti.
Add in baby corn and the next 5 ingredients; toss to combine.
Sprinkle with sesame seeds, if desired.
Serve hot or cold.
Pour the dressing over the noodle-chicken mixture and toss until
Bring water to a boil in a saucepan. Stir in jalapeno; cook for 2 minutes. Add ramen noodles with seasoning packet and mushrooms. Cook until noodles are tender, about 5 minutes.
Ladle noodle mixture into a bowl; garnish with lime juice, green onion, cilantro, garlic chile paste, and sesame oil.
Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool.
Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.
Toss cabbage, noodles, vegetables, and chicken in a large bowl.
Whisk remaining ingredients together, and drizzle over noodle mixture.
In a large bowl combine, lettuce,coleslaw mix (discard the salad packet) snap peas,carrots and red onion.
In a small bowl combine, mayonnaise, salad dressing and honey.
Whisk all together until smooth.
Add dressing to the salad mixture and sprinkle with almonds.
NOTE: For best results pour dressing over salad, (tossing lightly) right before you serve.
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine