COOKING CELLOPHANE NOODLES RECIPES

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CHICKEN WITH CELLOPHANE NOODLES RECIPE | EAT SMARTER USA



Chicken with Cellophane Noodles recipe | Eat Smarter USA image

The Chicken with Cellophane Noodles recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 30 minutes

Yield 4

Number Of Ingredients 10

500 grams Chicken breasts
300 grams Green beans
salt
300 grams Mung bean sprouts
250 grams Glass noodles
3 tablespoons sesame oil
1 teaspoon Sambal oelek
4 tablespoons soy sauce
2 tablespoons sweet soy sauce
1 teaspoon Sesame seeds

Steps:

  • Rinse chicken breast, pat dry with paper towel and cut into strips. Rinse beans and trim. Blanch beans in a pot of boiling salted water for about 4 minutes and then drain, rinse with ice cold water and drain again. Rinse sprouts and drain on paper towel.
  • Cook noodles in a pot of boiling salted water according to package directions. Meanwhile, cut beans into small pieces.
  • Heat sesame oil in a pan and fry chicken on all sides until lightly browned. Add sambal oelek, beans and sprouts. While stirring, heat briefly. Deglaze the pan with both soy sauces. Add noodles and sesame seeds and mix well. Serve immediately in deep plates or bowls.

CELLOPHANE NOODLE SALAD WITH CABBAGE RECIPE - NYT COOKING



Cellophane Noodle Salad With Cabbage Recipe - NYT Cooking image

This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty, Sweet.” The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves 4

Number Of Ingredients 15

1/2 small green cabbage, finely shredded (about 4 cups)
4 ounces cellophane noodles, soaked for 20 minutes in warm water
1/4 cup chopped roasted peanuts (more to taste)
1 cup chopped cilantro
2 eggs
Salt to taste
2 teaspoons sunflower oil or peanut oil
1 to 3 serrano or Thai chiles, minced (to taste)
3 tablespoons sunflower oil or peanut oil
2 large garlic cloves, finely minced or pureed
2 tablespoons minced ginger
1/2 teaspoon red pepper flakes
3 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
Salt to taste

Steps:

  • Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
  • Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
  • Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
  • Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.

Nutrition Facts : @context http//schema.org, Calories 325, UnsaturatedFatContent 15 grams, CarbohydrateContent 33 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 3 grams, SodiumContent 431 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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