Sentences with phrase «serving of rice noodles»

Not exact matches

OP, how do you think it would turn out if I put some rice noodles into the saucepan with the chicken instead of serving with rice?

Serve as a first course or light dinner with a side of rice or noodles.

Served the fish over a bed of spinach leaves and rice noodles which I had soaked and then simmered in the sauce.

However, here are two ways you could go with this: 1) the more reliable way would be to cook the pasta separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.

This tofu based one will taste delicious as a starter, or serve it all up on a bed of rice or noodles for a more filling main dish.

They also made a wonderful meal served on top of egg noodles, although rice or even mashed potatoes would be perfect.

To serve: place about a cup of rice noodles in a bowl.

The Vietnamese version of chicken soup is just as comforting as the American one, but it's infused with ginger and lime, and it's served with rice noodles, fresh herbs, bean sprouts and fish sauce.

To me, Chinese food does not feel complete without a serving of rice or noodles.

If you can serve this with veggies noodles instead of rice, it can be paleo too.

You can serve it with rice, roasted veggies, zucchini noodles or even your favourite type of pasta.

Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables.

Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

While a lot of our CSA greens end up in soups and pasta dishes, I also like to stir fry them with Asian flavors to serve with rice or noodles.

Serve with ready - cooked wok noodles or a pouch of cooked basmati rice.

Of course, I served ours with quinoa, but you could also substitute brown rice or even serve this over pasta (or zucchini noodles).

Tofu gets stir fried with garlic, ginger, peanuts, fish sauce and lime juice and tons of fresh herbs, then served in a fresh, crispy lettuce wraps with rice noodles and dipping sauce!

organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste

Black Rice Noodle Coconut Curry Tofu Stirfry (serves 2 hungry people) 2 servings of black rice noodles (cook according to package directions) 1 8Rice Noodle Coconut Curry Tofu Stirfry (serves 2 hungry people) 2 servings of black rice noodles (cook according to package directions) 1 8rice noodles (cook according to package directions) 1 8 oz.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

I also changed the quantities of some of the ingredients, adding more orange and lemon juice, for instance, to allow for more sauce to spoon over the chicken at the end, and to drizzle over rice or noodles you might like to serve on the side.

This noodle dish is traditionally served with rice noodles, egg, some sort of protein and a delicious peanut sauce.

I served Nick's over rice noodles and mine over millet with a drizzle of sesame oil on top and some sesame seeds.

Chicken and Mushrooms are tossed in a Garlic White Wine Sauce and then served over top of mashed potatoes, noodles, or rice for a complete weeknight meal.

Serve on top of brown rice or buckwheat soba noodles.

Pho is essentially a very flavoursome clear soup served with flat rice noodles, slices of chicken (ga) or beef (bo), spring onions, bean sprouts, fresh herbs, chilli's and lime.

The picadillo is flavorful, hard to mess up even when swapping out ingredients and changing amount of any given ingredient — it freezes well, can serve with noodles or rice, over garlicky Texas Toast, cornbread, wrapped in a flour tortilla, or by itself (we have an Atkins dieter in our midst who enjoys it straight up).

They're different in that the former normally can contain flour of some kind to thicken them, are meant to be slow cooked over longer periods of time, and are designed to be served with something carby, like noodles, rice or bread.

This is great served over slices of french bread, egg noodles or rice.

It goes well with Asian - style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch.

3 servings of ramen noodles (I found some organic rice ramen from Lotus Foods - very good when you don't want a bowl full of wheat noodles)

Make sure to taste it and season with salt and pepper accordingly, then serve on rice, noodles, a big tortilla you found in the back of the fridge.

This recipe provides a lighter version of a classic sauce and makes it even healthier by serving it over vegetables instead of noodles or rice.

And if you're following a low carb, keto or paleo diet, you can serve the fajita filling in coconut wraps, low carb tortillas, in lettuce wraps, on a bed of lettuce, cauliflower rice or zucchini noodles.

Serves 3 - 4 Vegan Store leftovers in the fridge for up to three days Make it gluten free by using rice noodles instead of soba noodles

It is served with different cuts of meat, various vegetables, herbs, rice noodles and flavorful accompaniments that are generally quite spicy.

Vietnamese pho is built on a long - simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef.

1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving

Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.

Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heNoodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat rice noodles and turn the henoodles and turn the heat off.

The reddish fermented cabbage (and sometimes radish) dish — made with a mix of garlic, salt, vinegar, chile peppers, and other spices — is served at every meal, either alone or mixed with rice or noodles.

• 1 kg chicken pieces (skin removed) • 3 litres chicken stock or water w / 3 chicken stock cubes • 2 large carrots, chopped into large chunks • 2 brown onions, finely sliced • 2 pieces of celery, roughly chopped • 250 ml uncooked rice • 2 packets chicken noodle soup • 1 green apple, peeled and chopped • Salt and pepper • Chopped parsley to serve

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

Serve big bowls of this tangy stew over mashed potatoes, rice or noodles for a complete meal.

Serve on top of your favorite noodles or rice.

Serve with rice noodles tossed with sesame oil and a splash of soy sauce.

Serve over a bed of rice, quinoa or noodles for a fun meal.

Throw in all those bits and pieces of veggies and some noodles or rice and you've got a meal that's not only healthy but costs just pennies a serving.

For food, there is a self - serve buffet station with a decent selection of hot and cold dishes including Singaporean fried rice, noodles and sandwiches.