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Lamb Noodles with Crunchy Vegetables and Cilantro

Lamb Noodles with Crunchy Vegetables and Cilantro

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Use any leftover herb syrup from this recipe in dressings or marinades.


Herb Syrup

  • 2 cups cilantro leaves with tender stems

Lamb Sauce

  • 2 tablespoons vegetable oil, divided
  • 3 dried shiitake mushrooms
  • 5 scallions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 1½-inch piece ginger, peeled, finely chopped
  • ¾ cup Shaoxing wine (Chinese rice wine)
  • 2 tablespoons sweet bean sauce
  • 1 tablespoon ground bean sauce
  • 1 tablespoon light soy sauce

Noodles and Assembly

  • 2 medium Persian cucumbers, peeled, cut into very thin matchsticks
  • 1 large carrot, peeled, cut into very thin matchsticks
  • 1 tablespoon fresh lime juice
  • 1 pound fresh wide eggless wheat noodles
  • 2 tablespoons white soy sauce
  • 2 tablespoons toasted sesame oil
  • Coarsely chopped cilantro (for serving)

Ingredient Info

  • Wheat noodles can be found at most Asian markets. Look for ones that are about ½ inch wide (they should resemble tagliatelle).

Recipe Preparation

Herb Syrup

  • Blanch cilantro and mint in a medium pot of boiling water until wilted, about 20 seconds. Drain herbs and transfer to a bowl of ice water. Swish around to stop cooking; drain. Squeeze excess water from herbs.

  • Purée cilantro, mint, and simple syrup in a blender until smooth. Transfer to a small bowl; set aside.

Lamb Sauce

  • Whisk cornstarch, 1 Tbsp. oil, and 1 Tbsp. water in a large bowl. Add lamb, breaking apart with your hands, and toss to coat. Let sit at room temperature 30 minutes.

  • Meanwhile, soak mushrooms in 3 cups hot water in a small bowl until mushrooms are soft and water is cool, 20–25 minutes. Remove mushrooms and finely chop. Reserve soaking liquid.

  • Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook lamb, stirring occasionally, until browned, about 5 minutes. Meat will release a lot of moisture and fat while it’s cooking; pour out all but about 2 Tbsp. fat. Then add scallions, garlic, ginger, and rehydrated mushrooms and cook, stirring often, until slightly softened and fragrant, about 2 minutes.

  • Add wine and simmer until almost completely evaporated, about 1 minute. Mix in sweet bean sauce, ground bean sauce, and soy sauce; lamb mixture should be coated. Add reserved mushroom soaking liquid and bring to a simmer. Reduce heat to a bare simmer and cook, stirring occasionally, until liquid is thickened and velvety in consistency, 75–90 minutes.

Noodles and Assembly

  • Toss cucumbers, carrot, chili oil, lime juice, and a pinch of salt in a small bowl to combine; set aside.

  • Cook noodles in a large pot of boiling water, stirring occasionally, until tender but still chewy, about 3 minutes. Drain and transfer to a large bowl. Immediately add soy sauce, sesame oil, and 2 Tbsp. reserved herb syrup and stir with chopsticks or tongs to loosen noodles and coat. Add lamb sauce and toss to coat.

  • Divide noodles among bowls; top with reserved cucumber mixture and cilantro.

Recipe by Josh Ku and Trigg Brown, Win Son, Brooklyn

Nutritional Content

Calories (kcal) 920Fat (g) 32Saturated Fat (g) 8Cholesterol (mg) 75Carbohydrates (g) 114Dietary Fiber (g) 7Total Sugars (g) 34Protein (g) 31Sodium (mg) 1280Reviews Section

Lamb Shanks Massaman Curry

If you’re mad for lamb shanks and Massaman Curry, this incredibly easy Thai recipe will stop you in your tracks – shanks slow cooked in the oven until the meat is falling off the bone, braised in a rich, coconut Massaman Curry sauce.

It’s a popular Chef’s Special at upscale Thai restaurants that will set you back $30 for just one shank. 5 minutes prep, then just pop it in the oven. Yes, really!

Lamb frankie

When a friend, originally from India, invited me to a “street food” party in Simi Valley, I expected a sort of outdoor fair where I would wander among food booths. Instead, I found a fun party in someone’s home where a young caterer, Raunaq Savur, had prepared a buffet of Bombay street snacks.

Savur was born in Bombay (now Mumbai), a city famous for the delicious treats offered by street vendors. Street food is everywhere there, from the beaches to the heart of the city. Popular street fare such as bhel puri, a cross between a salad and a crunchy chips mix, and pav bhaji, spiced mashed vegetables served with soft rolls, have spread to other parts of India. And in recent years, Bombay-trained chefs have put their versions of street treats on restaurant menus in India and L.A.

Savur’s party idea is perfect for casual California entertaining. The food is novel for many people, colorful and fun to eat -- with a spiciness that adds excitement. Guests can pick and choose, arranging their own plates, adding on chutneys and garnishes to taste. Beer’s a good accompaniment, as are summer cocktails such as gin and tonic. For nonalcoholic drinks, try nimbu pani (an Indian limeade: fresh squeezed lime juice with simple syrup and water) or nimbu soda (lime juice, simple syrup and sparkling water).

Plan for a menu of three dishes, along with three or more chutneys. You’ll need to take a list to one of L.A.'s many Indian markets, but once you have the ingredients assembled, the recipes are not complicated. Some have several steps, many of which can be done in advance. The chutneys can be made days ahead of time, as can other elements such as rotis (flatbread) and meat filling.

As a main dish, try Neela Paniz’s frankie, which is tender flatbread wrapped around spicy, stewed lamb. Paniz, who was born in Bombay, created it for her Bombay Cafe in West Los Angeles. It’s been a great hit there, and much copied by other Indian restaurants.

According to Paniz, the frankie appeared in Bombay in the mid ‘70s as a variation on a Calcutta snack of grilled meat wrapped in a flatbread similar to nan. The Bombay version uses curried meat. “I believe they named it a ‘frankie’ as a takeoff on a frankfurter,” she says. The ends of the wrapper are left open, like a rolled soft taco. Serve them whole or cut into halves or thirds for finger food.

Along with the frankies, offer a bowl of bhel puri, a terrific side dish that’s not quite a vegetable salad, not quite a crunch snack mix. Savur’s shortcut version combines a ready-made Indian snack mix that contains crisp tidbits such as puffed rice and tiny fried puris (a puffy flat bread) with peanuts, sev (fine chickpea noodles), onion, tomatoes, diced potato and sweet and spicy chutneys.

“I think that the best way to enjoy bhel is to have all the ingredients prepped beforehand and laid out on the table separately, very much like a taco bar,” says Savur. In addition to the chutneys and diced vegetables called for in the recipe, you could experiment with accompaniments including chopped cilantro, fresh chiles and lemon wedges, yogurt raita and cut-up fresh fruit.

I first tasted -- and loved -- pav bhaji at Bombay Bite in Westwood. Chef Preet Kamble’s recipe combines pav (bread) and bhaji (vegetables), in this case including potatoes, carrots, cauliflower, green peppers, peas and tomatoes. The vegetables are cooked into a deliciously spiced soft paste. The rolls, cut in half, simmer in butter and the pan juices until impregnated with rich flavor. The idea is to spread the paste on the hot rolls, like an open-faced sandwich.

“Pav bhaji is the top thing on the street in Bombay,” says Kamble, who was born there. “It has become a big fad. All the major restaurants and hotels have put it on the menu, but that in the street is tastiest.”

Toasted rolls traditionally go with pav bhaji, but as a party dip it’s great with chips, wedges of pita bread or Indian breads from a market or restaurant.

Like any small-plates party, a Bombay street-food spread is all about planning. Prepare some elements in advance, make some chutneys and purchase others, mix in a few discoveries from the Indian market and soon you’ll have a festive buffet -- something like that outdoor food fair I imagined, after all.

Asian Vegetarian Banh Mi Salad

Posted By Savita

A delicious, healthy and gluten free take on Asian Classic - Bánh mì. This salad is loaded with fresh crunchy vegetables, lite and gluten free Buckwheat Soba Noodle with Sweet and Spicy Chili-Garlic Dressing! I call it: an Asian Bánh mì experience in a delightful summer salad bowl!

I'm telling you, this salad will change the way you look at traditional Bánh mì sandwich!

By the way, before we dig deeper into this salad. Let me ask you, how was your long weekend?! Had good time? Stayed at home, partied, made good food??

Me. I did nothing. honestly, took a GOOD LONG break from blog, watched TV, made good food. and, and, and, . I think. nothing else. :) As much as I missed blogging and socializing, I loved sometime away from work. Good for a change! Isn't it?

For those who are new to word, Bánh mì. It is a Vietnamese term for all kinds of breads. And "one thing" my Banh Mi Salad does not have is "the bread". Oh boy! What was I thinking!!

A Bánh mì sandwich, which you often order in Asian (Vietnamese) Eateries, is a meat and vegetables filled crusty bread sandwich dressed often in delicious chili-garlic dressing. This bowl of salad offers all those scrumptious flavors in a gluten-free vegetarian salad.

Vegetarian Bánh mì is clearly. a humble attempt to provide a 'Bánh mì sandwich' experience to all my vegetarian, and gluten free friends! I mean. really. when these days, smoothies can be a healthier version of "Apple Pie" or 'Strawberry Shortcake', why can't we have a healthy version of classic favorites?

Plus it is so fit to enjoy 'Summers in a Salad Bowl'!

One key ingredients in this Noodle Salad is "Buckwheat Soba Noodles". I had delicious introduction to buckwheat noodles, last year, in an Asian Eatery in San Francisco. Since then, I never stopped using'em in salads, even soups and stews!

Buckwheat Soba Noodles are gluten free, lite in taste, ready in just 4-5 minutes, and have amazing texture! they just have enough bite to call dish a Pasta dish, yet much much liter than regular wheat or semolina pasta. Even though I'm not gluten free, these noodles has made me (even more) fan of buckwheat.

If you have never tried it, I highly recommend trying some. You will be glad to include it in your diet. (and this is not a paid advertisement). AND I'm giving you this delicious recipe to try it!

Another delicious component in this salad is: Chili-Garlic Dressing!

Garlic, soy sauce, chili paste, and vinegar. few of basic Asian ingredients make magical and killer delicious salad dressing. Not just pasta or salads, I even use leftover Chili Garlic Dressing in marinades!

It is Gluten Free and can also be made Vegan. To keep the salad complete gluten free, I have used "gluten free" Tamari Soy Sauce. You can find it in Asian or International Products Isle of most Food Stores. If you are not looking for complete gluten free salad, feel free to use regular soy sauce. Just start with less and then adjust per taste.

Only non-vegan ingredient in this salad is "Sambal Chili Paste". Use a vegan chili garlic paste or 1/4 tsp of fresh Thai chili flakes instead for a "vegan" salad.

Friends, all of you who never tasted famous "Banh Mi" just because it only sold as "sandwich" and you don't like carbs or can't eat gluten. Or if your local Vietnamese Eatery does not sell a "vegetarian" Banh Mi . your wait is over!! This salad will make you taste, your kind of Banh Mi, in comfort of your own home! How good does that sound?

Even if you love Meat Banh Mi Sandwich and have no problem with gluten. I'm sure beautiful colors of this salad, with lite soba noodles and sweet 'n' spicy garlic dressing is perfect for summers!

Let's sum up merits of this delicious salads:

1. Ready in just 15 minutes, this Salad will fly from Kitchen to Dinner Table!
2. This hearty salad is loaded with veggies and flavors to beat any Pasta Dinner your family can't live without!
3. Salad is vegetarian, and can be made vegan.
4. Defying it's own name, Banh Mi salad is gluten free and thereby much low in carbs than classic Banh Mi Sandwiches.
5. Make Ahead! To pack for lunch or for dinner party, you can prep all components of this salad a day advance. Make dressing, cut veggies and refrigerate. Cook noodles, assemble and serve!
6. And Did I say, it tastes delicious? )

Trust me friends, this salad is delicious colors of summer in a "bowl"! A must try!!

Recipe Summary

  • 1 pound ground beef
  • 2 teaspoons green onion, white part only, thinly sliced
  • 2 ½ cups water
  • 2 (3 ounce) packages ramen noodles (such as Nissin® Top Ramen®)
  • 1 (12 ounce) package frozen Asian vegetable medley
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon Chinese five-spice powder
  • ¼ teaspoon ground ginger
  • 2 tablespoons green onions, green parts only, thinly sliced
  • 2 teaspoons sesame seeds

Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.

Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.

Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl stir until sauce is well combined.

Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Cold Noodles with Crisp Chinese Vegetables

Serve this crunchy salad with stir-fried broccoli and tofu for a light meal.

Recipe Ingredients:

3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar or white wine vinegar
1 tablespoon hoisin sauce (optional)
2 tablespoons olive or other vegetable oil
1 teaspoon dark sesame oil

8 ounces Chinese wheat noodles or Japanese noodles (udon, soba, or somen)
2 cups shredded white cabbage, preferably savoy
4 stalks bok choy, sliced on the diagonal
1 (6 to 8-ounce) can sliced water chestnuts, liquid reserved
2 to 3 scallions (green onions), green parts only, thinly sliced
1/4 cup minced fresh cilantro, or more or less to taste
1/4 cup chopped toasted cashews

Cooking Directions:

  1. Combine the dressing ingredients in a small bowl, and stir together. Set aside.
  2. Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Meanwhile, combine the remaining ingredients in a large serving bowl. Add the noodles and dressing, and toss well.
  3. If the mixture needs a bit more moistness, drizzle in a small amount of the reserved liquid from the water chestnuts. Season with a bit more soy sauce if desired. Cover and refrigerate until needed, or serve at once.

Variation: For a spring-like accent, stir in a small bunch of watercress leaves.


Cook the noodles:

  • Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don’t be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they’re cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Marinate and cook the pork:

  • Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
  • Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.

Assemble the salads:

  • Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Recipe Notes

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This dish is so popular on my blog I included it in my first cookbook, The Skinnytaste Cookbook (photo credit above Penny De Los Santos). To lighten up this dish, I load it up with lean protein and lots of veggies. If you love peanut sauce, you will also love this Chicken Satay with Spicy Peanut Sauce and these Shrimp Summer Rolls with Hoisin Peanut Sauce.

To make this peanut sauce light, I love using Better n Peanut Butter (avail on amazon, see affil link). It has 85% less fat than peanut butter and tastes really good when used in recipes like this. If you’ve tried it let me know what you think. If you can’t find it, regular peanut butter will do, you will have to adjust the macros.

Rice sticks or rice noodles can be found in the Asian section of your supermarket and make this a gluten free dish. If you can’t find rice noodles, udon noodles or even linguini would work. Or skip the noodles and use spiralized veggies instead (sweet potatoes would be great here). Although there’s a long list of ingredients, one everything is prepped it really comes together quite quickly. To save time, buyt pre-shredded carrots and broccoli slaw, this will help speed things up.

Grilled Asparagus

Keep things simple at summer cookouts by serving burgers with a single grilled vegetable. Asparagus is an excellent candidate, as it grills up quickly, dressed in a little olive oil, salt, and lemon juice, and takes on a nice char that complements its fresh green taste.

Watch the video: Spicy Cumin Lamb Noodles - Marions Kitchen (January 2023).