I found this in the archives and printed this out for new recipes to try. They look yummy
D/SD: Recipes with an Asian flavor... Posted: May 5, 2004 5:41 PM
* Exported from MasterCook * ASIAN NOODLE SALAD Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method
1/2 pound spaghettini 4 stalks broccoli florets -- coarsely chopped 3 tablespoons soy sauce 2 tablespoons Basalmic vinegar 1 teaspoon sesame oil cilantro -- chopped Cook spaghettini until almost done. Add broccoli to spaghettini and cook until both are barely tender, but still firm to bite. Drain and rinse with cold water. Drain well. Transfer pasta and broccoli to large bowl. Add all remaining ingredients and toss until well-coated. - - - - - - - - - - - - - - - - - - You can use chicken legs or thighs with this recipe also. * Exported from MasterCook * CHICKEN WINGS WITH OYSTER SAUCE Recipe By : Lee Ann Chin Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Poultry Amount Measure Ingredient -- Preparation Method8 chicken wings 2 green onions (with tops) 3 tablespoons vegetable oil 1 teaspoon finely chopped gingerroot 1 teaspoon finely chopped garlic 1/4 cup oyster sauce 1 tablespoon dry white wine 1 teaspoon dark soy sauce 3/4 cup chicken broth 1 tablespoon cornstarch 1 tablespoon cold water Cut each chicken wing at joints to make 3 pieces; reserve tips to use in chicken broth. Cut green onions into 2-inch pieces. Heat wok until 1 or 2 drops of water bubble and skitter. Add vegetable oil, rotate wok to coat. Add chicken, gingerroot and garlic; stir-fry 2 minutes. Stir in oyster sauce, wine and soy sauce; stir to coat chicken. Stir in chicken broth; heat to boiling. Reduce heat; cover and simmer 15 minutes. Mix cornstarch and water; stir into chicken mixture. Cook and stir until thickened, about 10 seconds. Garnish with green onions. 4 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Sesame Noodles Recipe By : Cathy Zadel Serving Size : 1 Preparation Time :0:00 Categories : Pastas Noodles Salads Amount Measure Ingredient -- Preparation Method1/2 lb dry noodles 3 tbsp tahini 2 tbsp soy sauce 2 tbsp sherry 1 tbsp rice vinegar 1 tbsp hot chili oil 1 1/2 tsp sugar 1 1/2 tsp minced ginger (I use pickled ginger) Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing...... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber and Noodle Salad with Sesame Sauce Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads Amount Measure Ingredient -- Preparation Method1 lb dry noodles 4 cucumbers -- peeled, halved lengthwise and cut diagonally into 1/8" slices 2 tsp. salt 3/4 c peanut butter 3 Tbs. soy sauce 1 1/2 Tbs. lemon juice 2 cloves garlic -- minced 1 piece fresh ginger -- (1") peeled and minced 1 tsp. chili pepper flakes 1/4 tsp. sugar 6 sliced green onions In a bowl toss the cucumber slices with the salt and let stand for 20 minutes. For the Peanut Sauce: In a blender or food processor blend the peanut butter, soy sauce, lemon juice, garlic, ginger, chili pepper flakes, sugar and 1/2 cup of water until smooth. Drain the cucumbers in the colander, rinse under cold water and pat dry with paper towels. Add to noodles. Add onions and sauce right before serving- correct seasoning and add a bit more soy sauce or sesame oil if needed. - - - - - - - - - - - - - - - - - - If you don't have rice noodles, just use spaghetti. * Exported from MasterCook * CURRIED STIR-FRIED NOODLES WITH VEGETABLES Recipe By : Buckley/changes by Dawn Serving Size : 4 Preparation Time :0:00 Categories : Noodles Amount Measure Ingredient -- Preparation Method1/2 pound dried rice-stick noodles (rice vermicelli) 3 medium carrots (about 1/2 pound) 1 bunch broccoli 1 bunch green onions -- chopped 1 medium red onion -- sliced thin lengthwise (about 2 cups) For sauce: 1/2 cup chicken broth 1 teaspoon cornstarch 4 tablespoons soy sauce 2 tablespoons Scotch 1 tablespoon sugar 1 teaspoon salt 1 teaspoon Asian sesame oil 2 teaspoons vegetable oil 1 1/2 tablespoons minced garlic 1 1/2 tablespoons minced peeled fresh gingerroot 1 tablespoon curry powder 1/4 teaspoon turmeric -- if desired, for a brighter yellow color 4 scallions -- cut lengthwise into 2-inch-long julienne strips In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander. Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl. Make sauce: In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved. Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring. Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Noodles Recipe By : P F Chang's Serving Size : 1 Preparation Time :0:00 Categories : Asian Noodles P.F. Changs Salads Amount Measure Ingredient -- Preparation Method3 tsp. minced garlic 3 tsp. sugar 2 T white vinegar 1 1/2 tsp. red chile flakes 2 T. canola oil 1 lb. flesh Chinese noodle or vermicelli 1/2 tsp. sesame oil 4 oz. Cantonese stir fry sauce (see recipe below) 1 Japanese cucumber or English cucumber 2 T. chopped cilantro Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro. Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside. Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.) Add sugar and vinegar. Add noodle to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips. - - - - - - - - - - - - - - - - - - This can be whatever you decide to put in this filling. Leave out portabellos if they are too costly and sub regular mushrooms, or leave out entirely. * Exported from MasterCook * Ground Turkey in Lettuce Cups Recipe By : "Quick Fix" column/LA Times Food Section 6/6/01) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Asian Amount Measure Ingredient -- Preparation Method2 Tablespoons soy sauce 1 Tablespoon oyster sauce 1 cup hoisin sauce -- divided 2 teaspoons cornstarch 3 tablespoons oil 3 cloves garlic -- -- minced 1/2 cup white onions -- diced 1 lb ground turkey 1 teaspoon coarse salt 1/2 teaspoon white pepper 1 portabello mushroom -diced 1/2 cup red bell pepper -- diced 1/2 cup waterchestnuts -- diced 3 green onions -- chopped 12 bibb lettuce leaves Combine the soy sauce, oyster sauce, 2 tablespoons hoisin sauce and cornstarch in a small bowl and set aside.Heat the oil in a large skillet over high heat until very hot. Cook the garlic and white onions until soft, about 30 seconds. Add the turkey, salt and pepper and cook turkey until lightly browned though still slightly pink in the conter, 2 to 3 minutes.Stir in the mushrooms, bell pepper and water chestnuts. Add the suace and continue cooking, stirring, until the sauce thickens and the turkey is cooked through, 2 to 3 minutes. Add the green onions and cook for 1 minute.Transfer the turkey mixture to a large serving bowl. To serve, place 1/2 cup of the turkey mixture into a lettuce leaf. Spoon some of the remaining hoisin sauce on top, then roll the top and bottom edges of the leaf toward the middle while tucking in one of the side to make a package similar to a burrito. Repeat with the rest of the lettuce leaves and turkey mixture. Serve the lettuce cups on individual plates or seal with a toothpick and serve on a platter. 4 to 6 servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Imperial Noodle Salad Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Noodles Pastas Pasta Salads Salads Amount Measure Ingredient -- Preparation Method1/2 lb dry noodles 2 tbsp soy sauce 2 tbsp water 1 1/2 tbsp smooth peanut butter 1 1/2 tbsp red wine vinegar 1 tbsp sesame oil 1 tsp chili oil 1 tsp sugar minced green onion -- fresh ginger and garlic to taste Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing...... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Inside-Out Won Ton Soup Recipe By : Mr. Food's Serving Size : 1 Preparation Time :0:00 Categories : Asian Soups And Stews Amount Measure Ingredient -- Preparation Method1 pound ground pork -- (1 to 1 1/4) 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 3 cans ready-to-use chicken broth -- (14 1/2 ounces each) 1 cup water 2 Tablespoons Kikkoman soy sauce 2 1/2 ounces fresh mushrooms -- sliced (1 cup)6 scallions, sliced 1 package wonton skins -- (6 ounces) cut into 1/2-inch strips In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes, or until no pink remains. Drain off the excess liquid. Reduce the heat to medium and add the remaining ingredients except the wonton strips, bring to a boil. Separate the wonton strips and stir into the soup. Cook for 8 to 10 minutes, or until the wonton strips are cooked. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Madame Wong's Cold Spicy Noodles Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads Amount Measure Ingredient -- Preparation Method1/2 lb dry noodles 1/4 cup sesame oil 1 tbsp chili sauce with garlic 1/4 cup light soy sauce 1/4 cup red wine vinegar 1/2 tsp salt Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing...... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * P.F. Chang's China Bistro Dan Dan Noodles Recipe By : tessie Serving Size : 1 Preparation Time :0:00 Categories : Noodles Pastas Thai Amount Measure Ingredient -- Preparation Method1 tsp. oil 1/4 oz green onions minced 1/2 t. garlic -- minced 1/2 t. chili paste 4 oz. ground chicken -- cooked 1/4 lb. fresh chinese noodles -- cooked cornstarch 2 oz soy sauce 1 oz cooking wine 1 t. oyster sauce 1 t. sugar 7 oz. chicken stock Heat wok. add oil and sear the chile paste, garlic and green onion for 5 seconds/ Use caution to aboid directly inhaling the fumes.add cooked chicken, tossing and stirring for 10 seconds. Add all the liquid ingriedients and simmer for 20 seconds.Add a slurry of cornstarch and water to thicken the sauce. Consistency should be thick enought to stand on top of the noodles.Pour sauce over a serving plate of hot cooked noodles. garnish with bean sprouts and julienned cucumbers. - - - - - - - - - - - - - - - - - - Instead of costly mango chutney, caramelize some onions and moisten with a little applesauce of jelly, seasoned with some ginger and curry powder. * Exported from MasterCook * Pork-Stuffed Onion Cups With Mango Chutney Recipe By : Boston Globe 6/18/03 Serving Size : 4 Preparation Time :0:00 Categories : Asian Pork Amount Measure Ingredient -- Preparation Method2 large sweet onions (such as Vidalia or OSO Sweet) 1 medium bell pepper -- charred under the broiler, peeled, seeded, and coarsely chopped 3 Tablespoons chopped fresh cilantro 3/4 pound lean ground pork 1 egg white -- beaten until foamy 1/2 teaspoon salt 1 teaspoon sugar 1 tablespoon fish sauce or light soy sauce 1 teaspoon sesame oil 1 tablespoon mango chutney Set the oven at 375 degrees. Cut a 1/4-inch slice from the top and bottom of the onions. Cut each in half lengthwise. Scoop out 1 tablespoon of onion to create a pocket. Finely chop the scooped-out onion. In a bowl, combine the chopped onion, bell pepper, cilantro, pork, egg white, salt, sugar, fish or soy sauce, and oil. Divide mixture between the four onions and set them in a baking dish. Transfer to the hot oven and bake the onions for 50 to 60 minutes or until the onions are tender. During the last 15 minutes' cooking, drizzle the onions with mango chutney. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Linguine Recipe By : Debbie/NJ Serving Size : 4 Preparation Time :0:00 Categories : Noodles Pastas Side Dishes Pasta Salads Amount Measure Ingredient -- Preparation Method1 c. soy sauce 1 c. sesame oil 1/4 c. vinegar 1/4 c. balsamic vinegar 1/4 c. sugar garlic to taste (2 T. at least) 1 T. fresh ginger -- grated 1 T. sesame paste 1 lb. thin linguine 1 bunch scallions -- sliced thin 1/4 c. sesame seeds -- toasted 1 small red cabbage thinly sliced for garnish Mix dressing. Cook linguine al dente. Drain but don't rinse. Dress. Let sit, stirring occasionally, about 1 hr. Drain excess sauce. Garnish with scallions, seeds and cabbage. - - - - - - - - - - - - - - - - - - Cathy's note : I have changed the instructions slightly; the original used cold pasta and had it sit in the fridge for 4 hours. The original also didn't drain the excess sauce. I found it a bit oily, try 3/4 c. oil next time. I didn't have any balsamic so I used twice the rice vinegar, it was still good. * Exported from MasterCook * Spicy Noodles with Sesame Sauce Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads P.F. Changs Amount Measure Ingredient -- Preparation Method1 lb dry noodles 3 pounds chicken -- cooked and boned 1/2 cup tahini 1/4 cup chunky peanut butter 1 tsp minced garlic 1/3 cup light soy sauce 1/4 cup sake or mirin 3 tbsp water 1 1/2 tbsp sesame oil 2 tsp hot chili oil 1 tbsp sesame seeds- toasted Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing.... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Szechuan Noodle Salad Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads Amount Measure Ingredient -- Preparation Method12 oz dry noodles 1/3 cup sesame oil 1/2 cup tamari soy sauce 3 tbsp balsamic vinegar 2 tbsp sugar or maple syrup 3 tbsp chili oil 10 green onions -- thinly sliced 1 bunch chopped Chinese parsley 1 tbsp chopped fresh ginger 3 cloves chopped garlic 1/2 tsp red chili flakes 3 tbsp sesame seeds Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing......
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D/SD: Recipes with an Asian flavor... Posted: May 5, 2004 5:41 PM
* Exported from MasterCook * ASIAN NOODLE SALAD Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method
1/2 pound spaghettini 4 stalks broccoli florets -- coarsely chopped 3 tablespoons soy sauce 2 tablespoons Basalmic vinegar 1 teaspoon sesame oil cilantro -- chopped Cook spaghettini until almost done. Add broccoli to spaghettini and cook until both are barely tender, but still firm to bite. Drain and rinse with cold water. Drain well. Transfer pasta and broccoli to large bowl. Add all remaining ingredients and toss until well-coated. - - - - - - - - - - - - - - - - - - You can use chicken legs or thighs with this recipe also. * Exported from MasterCook * CHICKEN WINGS WITH OYSTER SAUCE Recipe By : Lee Ann Chin Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Poultry Amount Measure Ingredient -- Preparation Method8 chicken wings 2 green onions (with tops) 3 tablespoons vegetable oil 1 teaspoon finely chopped gingerroot 1 teaspoon finely chopped garlic 1/4 cup oyster sauce 1 tablespoon dry white wine 1 teaspoon dark soy sauce 3/4 cup chicken broth 1 tablespoon cornstarch 1 tablespoon cold water Cut each chicken wing at joints to make 3 pieces; reserve tips to use in chicken broth. Cut green onions into 2-inch pieces. Heat wok until 1 or 2 drops of water bubble and skitter. Add vegetable oil, rotate wok to coat. Add chicken, gingerroot and garlic; stir-fry 2 minutes. Stir in oyster sauce, wine and soy sauce; stir to coat chicken. Stir in chicken broth; heat to boiling. Reduce heat; cover and simmer 15 minutes. Mix cornstarch and water; stir into chicken mixture. Cook and stir until thickened, about 10 seconds. Garnish with green onions. 4 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Sesame Noodles Recipe By : Cathy Zadel Serving Size : 1 Preparation Time :0:00 Categories : Pastas Noodles Salads Amount Measure Ingredient -- Preparation Method1/2 lb dry noodles 3 tbsp tahini 2 tbsp soy sauce 2 tbsp sherry 1 tbsp rice vinegar 1 tbsp hot chili oil 1 1/2 tsp sugar 1 1/2 tsp minced ginger (I use pickled ginger) Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing...... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber and Noodle Salad with Sesame Sauce Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads Amount Measure Ingredient -- Preparation Method1 lb dry noodles 4 cucumbers -- peeled, halved lengthwise and cut diagonally into 1/8" slices 2 tsp. salt 3/4 c peanut butter 3 Tbs. soy sauce 1 1/2 Tbs. lemon juice 2 cloves garlic -- minced 1 piece fresh ginger -- (1") peeled and minced 1 tsp. chili pepper flakes 1/4 tsp. sugar 6 sliced green onions In a bowl toss the cucumber slices with the salt and let stand for 20 minutes. For the Peanut Sauce: In a blender or food processor blend the peanut butter, soy sauce, lemon juice, garlic, ginger, chili pepper flakes, sugar and 1/2 cup of water until smooth. Drain the cucumbers in the colander, rinse under cold water and pat dry with paper towels. Add to noodles. Add onions and sauce right before serving- correct seasoning and add a bit more soy sauce or sesame oil if needed. - - - - - - - - - - - - - - - - - - If you don't have rice noodles, just use spaghetti. * Exported from MasterCook * CURRIED STIR-FRIED NOODLES WITH VEGETABLES Recipe By : Buckley/changes by Dawn Serving Size : 4 Preparation Time :0:00 Categories : Noodles Amount Measure Ingredient -- Preparation Method1/2 pound dried rice-stick noodles (rice vermicelli) 3 medium carrots (about 1/2 pound) 1 bunch broccoli 1 bunch green onions -- chopped 1 medium red onion -- sliced thin lengthwise (about 2 cups) For sauce: 1/2 cup chicken broth 1 teaspoon cornstarch 4 tablespoons soy sauce 2 tablespoons Scotch 1 tablespoon sugar 1 teaspoon salt 1 teaspoon Asian sesame oil 2 teaspoons vegetable oil 1 1/2 tablespoons minced garlic 1 1/2 tablespoons minced peeled fresh gingerroot 1 tablespoon curry powder 1/4 teaspoon turmeric -- if desired, for a brighter yellow color 4 scallions -- cut lengthwise into 2-inch-long julienne strips In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander. Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl. Make sauce: In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved. Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring. Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Noodles Recipe By : P F Chang's Serving Size : 1 Preparation Time :0:00 Categories : Asian Noodles P.F. Changs Salads Amount Measure Ingredient -- Preparation Method3 tsp. minced garlic 3 tsp. sugar 2 T white vinegar 1 1/2 tsp. red chile flakes 2 T. canola oil 1 lb. flesh Chinese noodle or vermicelli 1/2 tsp. sesame oil 4 oz. Cantonese stir fry sauce (see recipe below) 1 Japanese cucumber or English cucumber 2 T. chopped cilantro Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro. Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside. Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.) Add sugar and vinegar. Add noodle to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips. - - - - - - - - - - - - - - - - - - This can be whatever you decide to put in this filling. Leave out portabellos if they are too costly and sub regular mushrooms, or leave out entirely. * Exported from MasterCook * Ground Turkey in Lettuce Cups Recipe By : "Quick Fix" column/LA Times Food Section 6/6/01) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Asian Amount Measure Ingredient -- Preparation Method2 Tablespoons soy sauce 1 Tablespoon oyster sauce 1 cup hoisin sauce -- divided 2 teaspoons cornstarch 3 tablespoons oil 3 cloves garlic -- -- minced 1/2 cup white onions -- diced 1 lb ground turkey 1 teaspoon coarse salt 1/2 teaspoon white pepper 1 portabello mushroom -diced 1/2 cup red bell pepper -- diced 1/2 cup waterchestnuts -- diced 3 green onions -- chopped 12 bibb lettuce leaves Combine the soy sauce, oyster sauce, 2 tablespoons hoisin sauce and cornstarch in a small bowl and set aside.Heat the oil in a large skillet over high heat until very hot. Cook the garlic and white onions until soft, about 30 seconds. Add the turkey, salt and pepper and cook turkey until lightly browned though still slightly pink in the conter, 2 to 3 minutes.Stir in the mushrooms, bell pepper and water chestnuts. Add the suace and continue cooking, stirring, until the sauce thickens and the turkey is cooked through, 2 to 3 minutes. Add the green onions and cook for 1 minute.Transfer the turkey mixture to a large serving bowl. To serve, place 1/2 cup of the turkey mixture into a lettuce leaf. Spoon some of the remaining hoisin sauce on top, then roll the top and bottom edges of the leaf toward the middle while tucking in one of the side to make a package similar to a burrito. Repeat with the rest of the lettuce leaves and turkey mixture. Serve the lettuce cups on individual plates or seal with a toothpick and serve on a platter. 4 to 6 servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Imperial Noodle Salad Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Noodles Pastas Pasta Salads Salads Amount Measure Ingredient -- Preparation Method1/2 lb dry noodles 2 tbsp soy sauce 2 tbsp water 1 1/2 tbsp smooth peanut butter 1 1/2 tbsp red wine vinegar 1 tbsp sesame oil 1 tsp chili oil 1 tsp sugar minced green onion -- fresh ginger and garlic to taste Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing...... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Inside-Out Won Ton Soup Recipe By : Mr. Food's Serving Size : 1 Preparation Time :0:00 Categories : Asian Soups And Stews Amount Measure Ingredient -- Preparation Method1 pound ground pork -- (1 to 1 1/4) 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 3 cans ready-to-use chicken broth -- (14 1/2 ounces each) 1 cup water 2 Tablespoons Kikkoman soy sauce 2 1/2 ounces fresh mushrooms -- sliced (1 cup)6 scallions, sliced 1 package wonton skins -- (6 ounces) cut into 1/2-inch strips In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes, or until no pink remains. Drain off the excess liquid. Reduce the heat to medium and add the remaining ingredients except the wonton strips, bring to a boil. Separate the wonton strips and stir into the soup. Cook for 8 to 10 minutes, or until the wonton strips are cooked. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Madame Wong's Cold Spicy Noodles Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads Amount Measure Ingredient -- Preparation Method1/2 lb dry noodles 1/4 cup sesame oil 1 tbsp chili sauce with garlic 1/4 cup light soy sauce 1/4 cup red wine vinegar 1/2 tsp salt Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing...... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * P.F. Chang's China Bistro Dan Dan Noodles Recipe By : tessie Serving Size : 1 Preparation Time :0:00 Categories : Noodles Pastas Thai Amount Measure Ingredient -- Preparation Method1 tsp. oil 1/4 oz green onions minced 1/2 t. garlic -- minced 1/2 t. chili paste 4 oz. ground chicken -- cooked 1/4 lb. fresh chinese noodles -- cooked cornstarch 2 oz soy sauce 1 oz cooking wine 1 t. oyster sauce 1 t. sugar 7 oz. chicken stock Heat wok. add oil and sear the chile paste, garlic and green onion for 5 seconds/ Use caution to aboid directly inhaling the fumes.add cooked chicken, tossing and stirring for 10 seconds. Add all the liquid ingriedients and simmer for 20 seconds.Add a slurry of cornstarch and water to thicken the sauce. Consistency should be thick enought to stand on top of the noodles.Pour sauce over a serving plate of hot cooked noodles. garnish with bean sprouts and julienned cucumbers. - - - - - - - - - - - - - - - - - - Instead of costly mango chutney, caramelize some onions and moisten with a little applesauce of jelly, seasoned with some ginger and curry powder. * Exported from MasterCook * Pork-Stuffed Onion Cups With Mango Chutney Recipe By : Boston Globe 6/18/03 Serving Size : 4 Preparation Time :0:00 Categories : Asian Pork Amount Measure Ingredient -- Preparation Method2 large sweet onions (such as Vidalia or OSO Sweet) 1 medium bell pepper -- charred under the broiler, peeled, seeded, and coarsely chopped 3 Tablespoons chopped fresh cilantro 3/4 pound lean ground pork 1 egg white -- beaten until foamy 1/2 teaspoon salt 1 teaspoon sugar 1 tablespoon fish sauce or light soy sauce 1 teaspoon sesame oil 1 tablespoon mango chutney Set the oven at 375 degrees. Cut a 1/4-inch slice from the top and bottom of the onions. Cut each in half lengthwise. Scoop out 1 tablespoon of onion to create a pocket. Finely chop the scooped-out onion. In a bowl, combine the chopped onion, bell pepper, cilantro, pork, egg white, salt, sugar, fish or soy sauce, and oil. Divide mixture between the four onions and set them in a baking dish. Transfer to the hot oven and bake the onions for 50 to 60 minutes or until the onions are tender. During the last 15 minutes' cooking, drizzle the onions with mango chutney. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Linguine Recipe By : Debbie/NJ Serving Size : 4 Preparation Time :0:00 Categories : Noodles Pastas Side Dishes Pasta Salads Amount Measure Ingredient -- Preparation Method1 c. soy sauce 1 c. sesame oil 1/4 c. vinegar 1/4 c. balsamic vinegar 1/4 c. sugar garlic to taste (2 T. at least) 1 T. fresh ginger -- grated 1 T. sesame paste 1 lb. thin linguine 1 bunch scallions -- sliced thin 1/4 c. sesame seeds -- toasted 1 small red cabbage thinly sliced for garnish Mix dressing. Cook linguine al dente. Drain but don't rinse. Dress. Let sit, stirring occasionally, about 1 hr. Drain excess sauce. Garnish with scallions, seeds and cabbage. - - - - - - - - - - - - - - - - - - Cathy's note : I have changed the instructions slightly; the original used cold pasta and had it sit in the fridge for 4 hours. The original also didn't drain the excess sauce. I found it a bit oily, try 3/4 c. oil next time. I didn't have any balsamic so I used twice the rice vinegar, it was still good. * Exported from MasterCook * Spicy Noodles with Sesame Sauce Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads P.F. Changs Amount Measure Ingredient -- Preparation Method1 lb dry noodles 3 pounds chicken -- cooked and boned 1/2 cup tahini 1/4 cup chunky peanut butter 1 tsp minced garlic 1/3 cup light soy sauce 1/4 cup sake or mirin 3 tbsp water 1 1/2 tbsp sesame oil 2 tsp hot chili oil 1 tbsp sesame seeds- toasted Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing.... - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Szechuan Noodle Salad Recipe By : Cathy Zadel Serving Size : 6 Preparation Time :0:00 Categories : Pastas Noodles Pasta Salads Salads Amount Measure Ingredient -- Preparation Method12 oz dry noodles 1/3 cup sesame oil 1/2 cup tamari soy sauce 3 tbsp balsamic vinegar 2 tbsp sugar or maple syrup 3 tbsp chili oil 10 green onions -- thinly sliced 1 bunch chopped Chinese parsley 1 tbsp chopped fresh ginger 3 cloves chopped garlic 1/2 tsp red chili flakes 3 tbsp sesame seeds Cook them all the way, not al dente then douse with cold water immediately and drain as much water as you can off of them. Toss them with a few tablespoons of sesame oil and chill them. The oil will sort of coat them against the dressing......