Recipe & picture courtesy of Rachael Ray
Makes 4 servings
- 1 pound thin egg noodles (fideos), broken into 2-inch pieces
- 1/4 cup extra-virgin olive oil (EVOO)
- 1 large red bell pepper, finely chopped
- 1 bunch scallions, chopped
- 4 large cloves garlic, grated or finely chopped
- 1 pound medium shrimp-peeled,deveined and chopped
- 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
- 1/3 cup dry sherry
- 1/4 cup soy sauce
- Hot pepper sauce
- 1/4 cup slivered almonds, toasted
- Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
- In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
- Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.
**Personal Review: YUM! This was sooo easy to make and it tasted wonderful! I used angel hair pasta instead of the fideos – I could find them. It was gobbled up quickly!**
Recipe & picture courtesy of Better Homes & Gardens
Prep: 25 minutes
Cook: 12 minutes
Makes 4 servings
- 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
- 1/4 cup salted peanuts, finely chopped
- 1/2 teaspoon grated lime peel
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons packed brown sugar
- 4-1/2 teaspoons rice vinegar
- 1 tablespoon Asian chile sauce with garlic
- 3 tablespoons cooking oil
- 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
- 1 tablespoon finely chopped garlic
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onion
- 2 tablespoons snipped fresh cilantro
- Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
- Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
- Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
- In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.
**Personal Review: This came out awesome and it was pretty easy to make as well.**
Recipe & picture courtesy of Family Circle
Makes: 4 servings
Prep: 10 minutes
Cook: 7 minutes
- 1 package (8.8 ounces) thin rice noodles
- 1/2 cup prepared peanut sauce
- 1 tablespoon rice vinegar
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon olive oil
- 1 bag (16 ounces) frozen Asian vegetable blend
- 1/3 cup dry-roasted peanuts, chopped
- Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.
- Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.
- Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.
**Personal Review: No Review Yet**