Best 4 Noodles With Bean Sprouts Coriander And Mint Recipes

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Indulge in a delightful culinary journey with our diverse collection of noodle recipes! From classic comfort food to innovative flavor combinations, our recipes cater to every palate. Dive into the vibrant world of Asian cuisine with our Pad See Ew, a harmonious blend of wide rice noodles, succulent chicken, and a symphony of vegetables, all wok-tossed in a rich and savory sauce. Embark on a refreshing adventure with our vibrant Glass Noodle Salad, a symphony of textures and flavors featuring delicate glass noodles, crisp vegetables, and a tangy dressing. Experience the authentic taste of Italy with our Spaghetti Aglio e Olio, a simple yet flavorful dish showcasing the perfect balance of garlic, olive oil, and chili flakes. Transport yourself to the streets of Thailand with our Pad Thai, a harmonious dance of rice noodles, succulent shrimp, and a symphony of vegetables, coated in a tantalizing tamarind-peanut sauce. Whichever recipe you choose, embark on a culinary adventure that will leave your taste buds singing.

Check out the recipes below so you can choose the best recipe for yourself!

STIR FRIED NOODLES WITH PEANUT SAUCE



Stir Fried Noodles with Peanut Sauce image

Noodles tossed in a peanut sauce with vegetables and your choice of protein! With the hint of curry flavour, the peanut sauce tastes like satay peanut stir fries you get at Chinese restaurants here in Australia. The flavour of this sauce belies the short list of simple ingredients - good Asian peanut sauces typically have a much lengthier list of ingredients. Make your own stir fry or noodles using whatever ingredients you have - use this Satay Peanut Sauce for Stir Fries (sauce recipe + "formula" for stir fry). Stir Fried Noodles recipe VIDEO below.

Provided by Nagi

Time 23m

Number Of Ingredients 20

1/4 cup / 60g crunchy peanut butter ((Note 1))
1 1/2 tbsp fish sauce ((Note 2))
1 1/2 tbsp dark soy sauce ((Note 3))
2 tsp sugar
2 tsp cornflour / cornstarch
2 garlic clove (, minced)
2 tsp grated ginger
1 1/2 tsp curry powder ((any type))
1/4 cup / 65 ml water
180 g/ 6 oz thinly sliced chicken breast
1 tsp bicarb / baking soda ((optional, Note 4))
100 g/3.5 oz dried rice noodles ((Note 5))
2 tbsp oil
1 garlic (, finely chopped)
1/2 onion (, sliced)
1 cup shredded carrot
1 1/2 cups shredded cabbage
1 cup beansprouts
Finely chopped coriander/cilantro
Crushed peanuts

Steps:

  • Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
  • Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
  • Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
  • Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
  • Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
  • Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
  • Serve immediately, garnished with coriander and peanuts.

Nutrition Facts : ServingSize 445 g, Calories 732 kcal

STIR-FRIED NOODLES & BEANSPROUTS



Stir-fried noodles & beansprouts image

A superhealthy side to perk up any Asian-style dish

Provided by Good Food team

Categories     Buffet, Side dish

Time 15m

Number Of Ingredients 5

3 nests medium egg noodles
1 tsp vegetable oil
4 spring onions , sliced
300g bag beansprout
soy sauce , to serve

Steps:

  • Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
  • Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.

Nutrition Facts : Calories 240 calories, Fat 3 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium

RICE NOODLE SOUP WITH BEAN SPROUTS



Rice Noodle Soup With Bean Sprouts image

A bit of window screen mesh over a wide mouth Mason jar with a jar ring is all you need to sprout your own sprouts! Rinse twice a day & tilt to drain & in a few days you've got lots & lots of sprouts for soups, salads & fresh spring rolls! I love this soup - tasty, filling but not heavy. Perfect for hot weather when a cold meal alone just won't hit the spot. Easy too! from Taste of Thai - adapt directions

Provided by Busters friend

Categories     Clear Soup

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces rice noodles, any width
1 tablespoon oil
1/2 lb ground pork
1 tablespoon fish sauce
3 shallots, minced
4 large garlic cloves, finely minced
1 tablespoon gingerroot, finely minced
56 ounces chicken broth
2 eggs, beaten
2 cups mung bean sprouts
2 tablespoons cilantro, chopped

Steps:

  • Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
  • In a soup pot, heat the oil over medium heat. Add ground pork, fish sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
  • Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Add eggs, stirring constantly until the eggs solidify.
  • Take off heat.
  • Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
  • Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.

Nutrition Facts : Calories 362.4, Fat 13.7, SaturatedFat 4.3, Cholesterol 106.1, Sodium 1245.7, Carbohydrate 37.5, Fiber 1.3, Sugar 2.5, Protein 20.4

PHO (VIETNAMESE NOODLE SOUP)



Pho (Vietnamese Noodle Soup) image

Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h

Yield 12 servings

Number Of Ingredients 29

DAM TOI (PICKLED GARLIC VINEGAR):
10 medium garlic cloves, thinly sliced lengthwise
2 cups water, divided
4 teaspoons salt, divided
1 cup white vinegar
1 to 2 Thai chiles
1 tablespoon sugar
BROTH:
3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
3 liters water, divided
4 tablespoons salt, divided
2 tablespoons cider vinegar
2-1/2 pounds beef top sirloin steak
2-1/2 pounds fresh beef brisket
1/4 cup dry white wine
1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
2 large white onions, left whole, skin on
1 piece fresh gingerroot (about 3 ounces), left whole, skin on
2 cinnamon sticks (2.5 inches each)
3 whole star anise
2 large cardamom pods
1 teaspoon coriander seeds
4-1/2 teaspoons salt
1-1/2 teaspoons MSG, optional
1 teaspoon rock sugar or granulated sugar
TO SERVE:
28 ounces Banh Pho rice noodles
Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Steps:

  • For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

Nutrition Facts : Calories 507 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1351mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your dish the best flavor. Look for ingredients that are brightly colored and free of blemishes.
  • Don't overcook the noodles: Noodles should be cooked according to the package directions, but be careful not to overcook them. Overcooked noodles will be mushy and lose their texture.

  • Use a wok or large skillet: A wok or large skillet will allow you to stir-fry the noodles and vegetables quickly and evenly.
  • Add the sauce gradually: Add the sauce to the noodles and vegetables a little at a time, stirring constantly. This will help to prevent the sauce from becoming too thick or gloppy.
  • Serve immediately: Noodles with bean sprouts, coriander, and mint are best served immediately after they are cooked. This will ensure that the noodles are still hot and the vegetables are still crisp.

Conclusion:

Noodles with bean sprouts, coriander, and mint is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that is sure to please everyone at the table.

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