noodle dish?

Question

What are good asian noodle dish that are easy to make? Where would i find info on how to make them?

Answer 1

look on the back of the package of some kind of asian noodle...the udon ones are good

Answer 2

Chicken Pad Thai
1. Ingredients1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
16 teaspoons Asian fish sauce
1/2 pound firm tofu, cut into 1/4-inch cubes
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves
Nutrition InfoPer Serving

Calories: 773 kcal
Carbohydrates: 84 g
Dietary Fiber: 5 g
Fat: 28 g
Protein: 50 g
Sugars: 16 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.
Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.
Yield: 4 servings

Answer 3

Asian Beef & Noodle Toss
Ingredients
1 pound ground beef
2 packages Oriental-flavor instant ramen noodles (3 ounce packages)
2 cup water
2 cup frozen Oriental vegetable mixture
1/8 tsp ground ginger
2 Tbsp green onion, thinly sliced


Instructions
In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside.

In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally.

Return beef to skillet; heat through. Stir in green onion before serving

http://chinesefood.about.com/library/blnoodlemonth.htm

Answer 4

Chinese Sesame Noodles with Chicken

1/2 cup Chinese sesame paste or tahini (stir before measuring)
6 tablespoons soy sauce
2 tablespoons minced ginger
4 cloves garlic, minced
4 teaspoons sugar
4 tablespoons dark sesame oil
1 teaspoon hot chili oil (amount to taste)
1 lb cooked chicken breasts
1 cucumber
1 lb thin Chinese egg noodles (wheat noodles or thin spaghetti may also be used)
1-2 teaspoon sesame seeds (optional)

In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
Chop chicken into bite-size pieces and set aside.
Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
Place noodles in cold water and allow to drain.
Place drained noodles in a large bowl and toss with the chicken and cucumber.
Pour half the sauce over the noodles along with the sesame seeds and toss gently.
Place noodles on serving platter (or serve from the bowl).
Pass remaining sauce at table to add as desired.

Answer 5

You can find one riiiiiight here! :-)

Szechuan Noodles

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

--Ina Garten