NOODLES AND ASPARAGUS RECIPES

Name: Stir-Fried Beef and Asparagus with Flat Rice Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 garlic clove, minced; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 teaspoon pure maple syrup; Freshly ground black pepper, to taste; 7 ounces (200g) ribeye, sirloin or rump steak, cut into ½ inch thick slices; 6 ounces (160g) fresh or dry wide rice noodles; 2 tablespoons vegetable oil; 1 onion, sliced ¾ inch thick, divided; 7 ounces (200g) asparagus, sliced lengthways into 4-inch pieces; Scant ½ cup (100ml) water or broth, divided; 2 tablespoons oyster sauce, divided; 2 tablespoons soy sauce; 3½ ounces (100g) bean sprouts

STIR-FRIED BEEF AND ASPARAGUS WITH FLAT RICE NOODLES ...

Stir-Fried Beef and Asparagus with Flat Rice Noodles ... image

Stir-frying is one is the fastest ways to get dinner on the table, especially if you have a smoking hot skillet and a plethora of fresh vegetables at the ready. This recipe for stir-fried beef and asparagus with flat rice noodles (from Uyen Luu’s new cookbook, Vietnamese) is ready to eat in 35...

Provided by PureWow Editors

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 garlic clove, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon pure maple syrup
Freshly ground black pepper, to taste
7 ounces (200g) ribeye, sirloin or rump steak, cut into ½ inch thick slices
6 ounces (160g) fresh or dry wide rice noodles
2 tablespoons vegetable oil
1 onion, sliced ¾ inch thick, divided
7 ounces (200g) asparagus, sliced lengthways into 4-inch pieces
Scant ½ cup (100ml) water or broth, divided
2 tablespoons oyster sauce, divided
2 tablespoons soy sauce
3½ ounces (100g) bean sprouts

Steps:

1. Marinate the Beef: In a medium bowl, combine the garlic, oyster sauce, soy sauce, maple syrup and black pepper; add the beef and marinate for 20 minutes. 2. Cook the noodles according to the package instructions. 3. Make the Stir-Fry: Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon of vegetable oil. Add half the onion and stir-fry for about 1 minute. Add the steak, then let it sit for about 30 seconds before shaking it and stirring it, searing on both sides. Add the asparagus, 1 tablespoon of oyster sauce and a splash of water or broth, and stir-fry for about 2 minutes, or until the steak is cooked as you like it. Remove from the heat and transfer to a plate to rest. 4. Heat the same skillet over high heat again with 1 tablespoon of oil; add the rest of the onions, stirring quickly. Add the noodles, the remaining 1 tablespoon of oyster sauce and the soy sauce, and stir well for a couple of minutes. Add the bean sprouts and a dash of water or broth and stir-fry until the noodles are soft, about 1 minute more. Transfer to a serving plate. Add the beef and asparagus to the noodles and serve.

Nutrition Facts : Calories 726 calories, CarbohydrateContent 88 grams carbohydrate, FatContent 27 grams fat, ProteinContent 32 grams protein, SugarContent 9 grams sugar

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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