CHINESE NOODLE BIRD NEST RECIPE RECIPES

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EASTER BIRD'S NESTS RECIPE | ALLRECIPES



Easter Bird's Nests Recipe | Allrecipes image

Such a cute edible decoration!

Provided by Jilly

Categories     Pasta and Noodles    Noodle Recipes

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 10 nests

Number Of Ingredients 6

3 cups miniature marshmallows
¼ cup creamy peanut butter
3 tablespoons butter
4 cups crispy chow mein noodles
cooking spray
40 candy-coated milk chocolate eggs

Steps:

  • Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
  • Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
  • Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

Nutrition Facts : Calories 364.5 calories, CarbohydrateContent 40.2 g, CholesterolContent 16.5 mg, FatContent 21.1 g, FiberContent 1.8 g, ProteinContent 4.6 g, SaturatedFatContent 8.8 g, SodiumContent 174 mg, SugarContent 24.7 g

PORK STIR-FRY WITH NOODLE NESTS RECIPE: HOW TO MAKE IT



Pork Stir-Fry with Noodle Nests Recipe: How to Make It image

If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle "nests." —Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 23

2 tablespoons mirin (sweet rice wine)
1 tablespoon tamari soy sauce
1-1/2 teaspoons cornstarch
1 pound boneless pork loin chops, thinly sliced
10 ounces fresh or 6 ounces dried Chinese egg noodles
STIR-FRY:
1 cup chicken broth
1/2 cup oyster sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons tamari soy sauce
1 tablespoon plus 1-1/2 teaspoons cornstarch
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons canola oil
1 small Chinese or napa cabbage, shredded
1 can (8-3/4 ounces) whole baby corn
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) bamboo shoots, drained
1 cup sliced fresh mushrooms
2 celery ribs, sliced
2 shallots, chopped
2 cups fresh snow peas
Cooking spray

Steps:

  • In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside., Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic., In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through., Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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