Ingredients
- 1/2 cup chicken broth
- 1 1/2 tablespoons minced fresh ginger root
- 4 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 2 teaspoons hot chile paste (optional)
- 3 cloves garlic, minced
- 8 ounces Udon noodles
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
Directions
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Ingredients
- 1 (8 ounce) package linguine-style stir-fry rice noodles (rice stick noodles), about 8 inches long
- 1 (18 ounce) can Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- 1/3 cup creamy peanut butter
- 1 tablespoon fresh lime juice
- 2 tablespoon soy sauce
- 1 (14 ounce) package uncooked chicken breast pieces for stir-fry
- 2 tablespoons chopped dry roasted peanuts
Garnishes, if Desired:
- Cilantro leaves (optional)
- Lime wedges (optional)
Directions
- In saucepan, heat 4 cups water to boiling.
Remove from heat; add noodles (push noodles into water with back of
spoon to cover completely with water if necessary). Soak noodles 3 to 5
minutes or until noodles are soft but firm. Drain noodles; rinse with
cold water. Set aside.
- In medium bowl, beat cooking sauce, peanut butter, lime juice and soy sauce with whisk until smooth; set aside.
- Spray 10-inch skillet with cooking spray; heat
over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or
until no longer pink in center.
- Add sauce mixture; heat to boiling,
stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3
minutes, tossing with 2 wooden spoons, until heated through and noodles
are tender. Sprinkle with peanuts and cilantro. Serve with lime wedges.
Serve immediately.
Ingredients
- 1/2 cup rice wine vinegar
- 1/4 cup white sugar
- 1/4 cup oyster sauce
- 1 (12 ounce) package dried rice noodles
- cold water, as needed
- 1/2 cup peanut oil
- 4 eggs
- 4-6 cloves minced garlic
- 12 ounces chicken breast, cut into 1/2-inch strips
- 1/2 teaspoon Mrs Dashes Garlic and Herb
- 1 1/2 cups dry-roasted, unsalted peanuts
- 1 Tablespoon chili powder, or more to taste
- 1 Tablespoon Hot Chile oil
- 1/2 cup chopped fresh chives
- 2 cups fresh bean sprouts
- 1 lime, cut into wedges for garnish
Directions
- Whisk together rice wine vinegar, sugar,
and oyster sauce, in a saucepan over medium heat until
sugar dissolves, about 5 minutes; remove from heat and set aside.
- Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
- Heat peanut oil in a wok or large skillet over
medium heat. Cook and stir eggs and garlic in hot oil until eggs are
softly cooked, 2 to 3 minutes.
- Add Hot Chile Oil. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear.
- Pour rice wine vinegar sauce and season with Mrs Dashes Garlic and Herb seasoning into the noodle mixture. Saute for 2 minutes.
- Stir peanuts and chili powder into
noodle mixture; cover and cook until peanuts soften slightly, about 5 minutes.
Add more sugar or chili powder, if desired.
- Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.
-
10 pounds chicken wings, split
-
1/4 cup coriander seeds, crushed
-
1 teaspoon cumin seeds, crushed
-
1 teaspoon cinnamon
-
2 tablespoons kosher salt
-
1/4 cup extra-virgin olive oil
-
3/4 cup Sriracha chile sauce (or Thai Chile paste)
-
1-1/2 sticks (12 tablespoons) unsalted butter, melted
-
1/2 cup chopped cilantro
-
Finely grated zest and juice of 3 limes
-
3 quarts vegetable oil, for frying
-
In a very large bowl, toss the wings with the coriander and cumin seeds,
cinnamon, kosher salt and olive oil. Cover and refrigerate for at least
4 hours or overnight.
-
Preheat the oven to 375°. Spread the wings on 3 large rimmed baking
sheets and roast for about 30 minutes, until firm but not cooked
through. (At this point, if you don't want to fry the wings, you can
roast them for 1 hour longer, until crispy and golden.) Wash out the
bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
-
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
-
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes
per batch; drain, shaking off the excess oil. As each batch is finished,
add the wings to the sauce and toss well. Transfer the wings to a
platter, leaving the sauce in the bowl for the remaining batches. Serve
hot.
Adapted from: http://www.foodandwine.com/recipes/spicy-sriracha-chicken-wings
