MINI CUP NOODLES RECIPES

Name: Cold Sesame Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: asian
Ingredients: 12 ounces angel hair pasta; 3 tablespoons dark sesame oil; 2 tablespoons peanut oil; 1-inch piece fresh ginger, minced; 3 garlic cloves, minced; 1 teaspoon red chili paste, such as sambal; 1 lime, juiced; 2 tablespoons brown sugar; 1/2 cup creamy peanut butter; 3 tablespoons rice vinegar; 3 tablespoons soy sauce; 6 tablespoons hot water; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced on the diagonal; Fresh chopped cilantro leaves, for garnish

COLD SESAME NOODLES RECIPE | TYLER FLORENCE | FOOD NETWORK

Cold Sesame Noodles Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories side-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

Steps:

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES

Creamy Chicken and Noodles – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 45 minutes

Yield 6 - 8 servings

Number Of Ingredients 6

Ingredients

4 cups low-sodium chicken broth (warmed)
1 lb boneless skinless chicken thighs
4 tbsp butter
21 oz cream of chicken soup (2 cans 10.5 oz)
24 oz frozen egg noodles
2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

Steps:

Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and shred.
Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

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