Sentences with phrase «lemongrass noodle»

People often ask me where I get my ideas from for recipes, and this particular one came after eating a delicious lemongrass noodle soup at an Asian restaurant a few months ago.

Not exact matches

-LSB-...] Squash Noodle Soup with Healing Turmeric - Ginger Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and lemon.

Filed Under: Meal time, Quick & Easy, Soups Tagged With: beansprouts, chilli, coconut milk, galangal, lemongrass, noodles

The flavors for my ginger lemongrass pork lettuce wraps are inspired by the Hue Rolls at Mau and the Pho Rolls at Rice Paper Scissors here in SF — both places wrap up marinated meat and other goodies in thick pho rice noodles as finger food.

This dish isn't an attempt to recreate any dish in particular, it was just to satisfy my craving for Vietnamese flavors: Lemongrass, lime, mint, ginger... if matzoh ball soup is Jewish penicillin then this noodle bowl is a flu shot.

Filed Under: Gluten - Free, Salad, Uncategorized, Vegan, Vegan Mains Tagged With: crispy tofu, gluten - free adaptable, lemongrass dressing, light meals, quick lunches, soba noodles, spicy salad, vegan lunch

But not today; today is the perfect temperature for cold soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy skinned tofu and a spicy lemongrass dressing.

Add the cucumber, bell pepper, shallots, mushrooms, lemongrass and chili to the pork and noodles and toss to mix.

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

3 bean chili — vegan, gluten free african chicken stew — gluten free asparagus & scrambled egg salad — vegetarian autumn harvest soup — dairy free bánh canh cua — Vietnamese Udon Noodle Soup — gluten free bouillon cubes — how to bread & butter pickles — vegan, gluten free, condiment butternut squash & pearl barley risotto — dairy free crunchy celery salad — vegan & gluten free curried broccoli & cheese soup — lactose free, gluten free, vegetarian feijoada — dairy free, gluten free garlic panna cotta + curried root vegetable soup — vegan, gluten free ginger + tumeric latte — vegan, gluten free green tomato & mint chutney — vegan homemade ricotta cheese — lactose free lamb larb lemongrass chicken & rice soup — gluten free mango pomegranate guacamole — vegan miso hummus topped with seaweed furikake — gluten free, vegan pickled beets — vegan pickled jalapeno — vegan, condiment pickled mustard seeds — vegan, condiment roasted bone marrow sausage corn chowder — gluten free, dairy free soup dumplings — gluten free spinach salad + baked falafel balls — lactose free, certain components gluten free & vegan summer greens vichyssois + spicy mint sauce — vegan, gluten free spicy cantaloupe salad summer salsa — vegan, gluten free, dip za'atar socca + middle eastern smashed avocado — gluten free, vegan

I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.

This Asian - style noodle dish by Isa Moskowitz bursts with crave - worthy Vietnamese flavors: lemongrass, lime, mint, ginger.

This lemongrass chicken noodle salad is inspired by the bún thjt nuóng I ate in Vietnam.

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Thai Noodle Shrimp Spicy Salad is the epitome of awakening the senses with fresh flavors, from the aroma of the fresh coriander and Thai basil to that wonderful eye - opening scent of lemongrass taking us open - heartedly into an exotic experience, thanks to Eat the World and this month's stop, Thailand.

if you have the right staple ingredients — for Chinese noodles, soy sauce, oyster sauce, and scallions; for Thai and Vietnamese noodles, add fish sauce, lemongrass, star anise, sugar, Thai chiles, cilantro, and limes to the list.

Marinade: 2 garlic cloves, minced 2 tablespoons fresh lime juice 2 tablespoons sweet chili sauce 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon vegetable oil 1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen

Lemongrass and Garlic Skirt Steak with Sesame Noodles Serves 4 Active Time: 30 minutes Total Time: 30 minutes (plus marinating time) Marinating Time: 2 to 24 hours

Stock in Philly and Bone Broth Noodles in Belgrade, MT, are serving the healing broth, scented of star anise and lemongrass.

There's a frozen - custard parfait window, an intimate cocktail bar, and a noodle bar serving up bowls of chow fun with lemongrass sausage.

Other things from the book I'm excited to try: vegetarian pho, halloumi veggie burgers, ribollita, lemongrass and coconut summer rolls, no - noodle pad thai, almond butter blueberry cookies, the green yoga smoothie, and the chermoula baked cauliflower.

aubergine, basil, chilli, coconut, coriander, curry, ginger, gluten free vegan, gluten - free, healthy, homemade, lemongrass, nutritious, rice noodles, thai, thai green curry, vegan, vegetarian

Easy Fish Taco Bowl Riced Cauliflower Chicken Casserole Poha with Veggies and Eggs Miso Ramen The Ultimate Holiday Burger Citrus Roasted Whole Chicken Stuffed Pie Pumpkin with Turkey, Cheddar and Spinach Acorn Squash Risotto and Brussels Sprouts with Bacon Spinach and Chickpeas in Coconut Curry Sauce Autumn Spiced Slow Cooker Chicken with Apples and Onions Baked Tofu Bowl with Peanut Dressing Grilled Bone in Chicken Breasts with Sweet Onion Garlic Barbecue Sauce Dan Dan Noodles Black Lentil and Barley Bowl Baked Peruano Beans with Mexican Chorizo Grass Fed Sirloin Steaks with Spinach Horseradish Pesto Herb and Goat Cheese Red Potato Pierogi Braised Boneless Short Ribs with Citrus Garlic Slaw Nashville Hot Chicken Beer Basted Turkey Acorn Squash Lentils with Pumpkin Seeds and Cilantro Buffalo Chicken and Rice Slow Cooker Casserole Fish Burgers with Skillet Corn and Sweet Peppers Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce Lentils with Curry Turkey Meatballs and Lemon Spinach Grilled Pizza with Scallops Shallots and Arugula Lemongrass Chili Marinade for Grilled Chicken Spicy Noodle Bowl with Sausage and Greens Slow Cooker Maple Jalapeño Chicken Sliders Grain Free Pizza Crust Beef Medallions with Spinach and Arugula Ground Turkey and Ale Cabbage Rolls Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries Chickpea and Quinoa Griddle Cakes with Spinach and Feta

Mango, green papaya, durian, jackfruit, goji berries, kale, cabbage, spinach, mung bean sprouts, cilantro, green onion, chili, lemongrass, Asian lime leaf, young coconut, sea vegetables, shitake mushrooms, sesame seeds, tahini, almond butter, tamari, miso, kelp noodles, dates, agave, stevia.

Thai Kitchen www.thaikitchen.com (800) 967 - THAI Lemon Grass & Chili Instant Noodles Soup (moderately spicy) Garlic & Vegetable Instant Rice Noodle Soup Spring Onion Instant Rice Noodle Soup Green Onion Instant Rice Noodle Soup Thai Lemongrass & Chili Rice Soup Roasted Garlic Rice Noodle Soup Bowl Mushroom Rice Noodle Soup Bowl Spring Onion Rice Noodle Soup Bowl Canned Hot & Sour Soup Canned Coconut Ginger Soup

Thai Kitchen www.thaikitchen.com Thai Peanut Stir - Fry Rice Noodle Meal Kit Original Pad Thai Stir - Fry Rice Noodle Meal Kit Lemongrass & Chili Stir - Fry Rice Noodle Meal Kit

Whether it's pho — a steaming broth brimming with rare beef and rice noodles best eaten streetside in Hanoi's Old Quarter — or juicy lemongrass prawns sizzling in a wok amid the colorful markets of Ho Chi Minh City, the food of Vietnam can wow your taste buds and inspire your imagination.

Some of our favourite tried and tested recipes include Khao Man Gai, Lemongrass Baked Chicken Wings and Thai Boat Noodles.

• Indonesian delights like peanut - accented gado - gado salad (see an easy recipe); Balinese pomelo (orange) salad; coconutty beef rendang; various satays • Other Asian dishes include Singapore's signature Chili... MORE Crab; sweet and sour prawns; Malaysian char kway teow noodles; Japanese udon noodles and tempura; Vietnamese pho soup; Indian chicken tikka; Thai beef salad and tom yam soup with lemongrass • Western dishes include Caesar salad, Australian beef burger, ciabatta sandwiches, lamb with hummus

Enjoy a welcome drink of lemongrass iced tea, then enjoy a feast of flavoursome dishes such as Thai - style dim sum, classic green curry with noodles, and authentic Pad Thai, meticulously prepared by Head Chef Kim Gates.

Try adding Bok Choy or spring onion... top with fresh parsley or coriander... swap the noodles with rice, egg noodles or pasta... Lemongrass or ginger... chillies or all spice....